How Do You Make Szechuan Spicy Shrimp?
The secret to this shrimp dish is an Asian technique called “velveting” or “passing,” in which the shrimp are submerged in hot oil for a second or two before stir-frying. This technique gives the shrimp a great texture. This recipe serves three to four people. Step 1 Mix the chili sauce, soy sauce, chili-garlic sauce (which is actually a paste) and plum sauce together in a small bowl. Step 2 Shell and devein the shrimp. When deveining them, make the cut through the back fairly deep. This will help them cook quickly and evenly. Step 3 Heat the oil in a medium saucepan to 375 degrees. Step 4 Submerge a few shrimp at a time, for 2 seconds only, and remove them immediately. Set the partially cooked shrimp on a plate. Do not drain them on paper towels. Step 5 Heat a wok or sauté pan over high heat for 3 or 4 minutes. Get it nice and hot. Step 6 Carefully ladle 2 or 3 tbsp. peanut oil from the saucepan into the wok or sauté pan. Step 7 Wait for the oil to start smoking gently (which will hap
