Collection: Sichuan Chili Bean Shrimp

Ingredients for 3 serving

• 300g shrimp
• 5g garlic finely chopped
• 5g ginger finely chopped
• 2 spring onion cut into fine pieces
• 15g chili bean sauce
• 15g tomato sauce
• 30ml water / broth
• 5ml soy sauce
• 15g fermenting rice wine agent
• 1 teaspoon Rice vinegar
• Peanut oil for frying

Marinating ingredients

• ½ tablespoon egg (beaten)
• 5g fine tapioca starch
• 5ml rice wine
• Sprinkle of salt

INSTRUCTIONS

• Clean and remove shells from the shrimp and add some salt to the shrimps and mix well, leave for a mins and rinse with water. Add the marinating ingredients after drying the shrimps with paper towel. Leave aside to marinate for 10-15 mins.
• Heat up some peanut oil to 170 °C and add the shrimps into the hot oil and immediately switch off the heat. Once the shrimps changed colour and turn red/orange, remove them from oil and leave aside to let the excess oil drip.
• Heat up a frying pan or wok, add 1 teaspoon of oil to sauté ginger and garlic first, then add chili bean sauce, tomato sauce, and water / broth of your choice and bring to boil.
• Add soy sauce, and fermenting rice wine agent (fermented sweet rice) and mix well.
• Add the fried shrimp to the sauce and shimmer until the sauce reduced and thicken.
• Add spring onion and stir fry quickly and add rice vinegar to the edge of the pan or wok before switching off the heat.
• Serve with rice or noodles and enjoy!