Shrimp in Szechuan Hot Sauce

Spice up your dinner menu with this Chinese recipe for Shrimp in Szechuan Hot Sauce.


You will need:
  • 1 lb uncooked shrimp, deveined (tails optional)
  • 1 green onion, chopped
  • 1 Tbsp cornstarch
  • 1 egg white
  • ½ tsp salt
  • 1 ½ tsp ground ginger
  • 1 ½ tsp minced garlic
  • 1 Tbsp hot bean sauce
  • 2 Tbsp rice wine
  • 1 tsp sugar
  • 4 Tbsp chicken stock
  • 2 Tbsp ketchup
  • 2 ½ cups peanut oil


  1. In a medium size mixing bowl, add egg white, salt, and cornstarch and mix well.

  2. Add shrimp to bowl, tossing to coat evenly.

  3. Cover bowl and let refrigerate for 30- 40 minutes.

  4. While shrimp are sitting, combine chicken stock, rice wine and sugar in another mixing bowl.

  5. In another small bowl, combine bean sauce and ketchup.

  6. Next, in a large skillet or wok, heat peanut oil over medium heat when shrimp are ready.

  7. Make sure oil is heated to 325 F, and remove from heat, dropping shrimp in and stirring briefly just to separate and cook until pink.
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  9. Drain all oil, leaving 2 tablespoons of oil.

  10. Heat this oil and add green onions, stir frying for 30 seconds, then add bean sauce mixture, letting cook for another minute and then add chicken stock mixture and shrimp into skillet.

  11. Stir for 1-2 minutes, remove from heat and serve.
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