Gan-shao Xia-ren –Szechuan Shrimp is also served in the neighboring Hunan Province as a looser version called Braised Shrimp. Whatever it’s called, it gets its red coloring not from chili sauce but rather from a “secret ingredient” – tomato ketchup! This easy to make and surprisingly delicious shrimp dish is great addition to a full Chinese meal, standalone lunch, or as an appetizer.
Gan-shao Xia-ren – Sichuan Shrimp
This is a quick stir-fry that keeps the delicate flavor of the shrimp while coating them in a tasty red sauce. Served over white rice to absorb the sauce, this dish makes for an interesting weeknight meal or part of a bigger buffet.
Print PinServings: 6
Equipment
- Wok
- Small bowl
- Medium bowl
- Instant read thermometer
Ingredients
- 1 lb Large shrimp, shelled and deveined
- 2 Egg whites
- ½ cup Cornstarch
- 2 tsp Salt, divided
- 1 tbsp Chinese wine or sherry
- 2 stalk Scallion, finely chopped
- 2 slices Ginger, peeled and shredded
- 4 cloves Garlic, minced
- ¼ cup Frozen baby peas (can be omitted)
- ¼ cup Water chestnuts, sliced (can be omitted)
- 2 medium Dried chilis, finely chopped
- 1 tbsp Chicken stock (water may be used)
- 1 tbsp Cornstarch
- 1 tsp Sugar
- 3 tbsp Tomato ketchup
- ¼ cup Peanut or vegetable oil
- 1 tsp Toasted sesame oil
Instructions
- Prep – In a medium bowl, mix together the egg whites, cornstarch, ½ of the salt, and Chinese wine. Stir in the shrimp and set aside. In a small bowl, mix together ketchup, hot pepper, white pepper, sugar, and remaining salt. Combine remaining cornstarch and chicken stock in another small bowl. Cook – Heat oil in a wok on high until smoking. Add ½ the shrimp and stir-fry 2 minutes. Transfer to paper towels and repeat with the rest of the shrimp. Pour out all but 1 tbsp of oil. Reheat the wok and stir-fry the water chestnuts and peas for 1 minute. Add the ketchup mixture and then the shrimp, scallion, ginger, and chopped chili pepper. Stir-fry for 1 minute. Add cornstarch/chicken stock mixture into the wok and stir to thicken the sauce, Transfer to a bowl and sprinkle sesame oil over. Serve hot with white rice.
