Sichuan Prawns in Chilli Sauce
Sichuan cuisine is popular throughout China. I can understand why - aside from Cantonese, it's one among my favorite culinary areas in Chinese cuisine. this is often one among the region's most famous dishes, but watch out for versions that tend to be too sweet. Dishes are quick and straightforward and bring a healthy and delicious meal, served with stir-fried vegetables and steamed rice.
450 g (1 pound) of raw shrimp
1½ tablespoons groundnut oil
2 teaspoons finely chopped fresh ginger
2 teaspoons finely chopped garlic
2 tablespoons finely chopped chives
For the sauce:
1 tablespoon tomato puree
2 teaspoons condiment
1 teaspoon Chinese black vinegar or apple vinegar
1 teaspoon sugar
2 teaspoons vegetable oil
salt and black pepper
green onion, sliced lengthwise
1.If necessary, peel the shrimp and, if using large raw shrimp, stop the rear and take away the skinny digestive cord. Wash and dry with paper towels.
2.Heat an outsized skillet or skillet over high heat until hot. Add the oil, and when it's extremely hot and a touch steaming, add the ginger, garlic, and chives. Saute for 20 seconds then add the shrimp. Saute the shrimp for about 1 minute.
3.Add the ingredients for the sauce, season with ½ teaspoon of salt and black pepper and still sauté for 3to five minutes over high heat. Garnish with spring onions and serve immediately.