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Dry Cooked Prawns Or Shrimps Szechuan Style

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  Large shrimps/Prawns 1 Pound
  Tomato catsup 3 Tablespoon
  Dark soy sauce 2 Tablespoon
  Sugar 2 Tablespoon
  Chinese rice wine 2 Tablespoon
  Tapioca starch 1⁄2 Teaspoon
  Fresh ginger root 2 Teaspoon, minced
  Hot bean sauce 2 Tablespoon
  Sesame oil 1 Teaspoon
  Scallion stalks 2 , chopped
  Peanut oil/Vegetable oil 3 Tablespoon

Devein the shrimps; wash and drain.
Mix the catsup, soy sauce, sugar, wine, tapioca starch, ginger, hot bean sauce and sesame oil to form the combined seasoning sauce.
Heat oil in the wok.
Fry the shrimps about 5 minutes on each side.
When done, scoop in two thirds of the combined seasoning sauce a little at a time and stir fry until the sauce is absorbed by the shrimps.
Pour in the final third of the sauce and mix thoroughly.
Garnish with the chopped scallions.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1031 Calories from Fat 458

% Daily Value*

Total Fat 52 g80%

Saturated Fat 8.3 g41.7%

Trans Fat 0 g

Cholesterol 500 mg166.7%

Sodium 5591.1 mg233%

Total Carbohydrates 60 g20%

Dietary Fiber 2.9 g11.4%

Sugars 47.2 g

Protein 71 g141.5%

Vitamin A 6% Vitamin C 10.2%

Calcium 10.5% Iron 3.1%

*Based on a 2000 Calorie diet


Dry Cooked Prawns Or Shrimps Szechuan Style Recipe