I love Sichuan food and I’m a big fan of Shrimp. Sichuan Chili Shrimp is another popular and famous dish across China. You might also happen to try it in Chinese restaurants in other parts of the world.
This Sichuan Chili Shrimp recipe is easy to make with simple ingredients. I always love a fusion food idea and often twist a new idea into a traditional recipe. In this recipe, I added chewy Korean Rice Cakes shaped like coins to enrich (ha ha) the dish with a richer beauty and taste! A similar fusion idea also applies to my Fiery Asian Garlic Shrimp Spaghetti opskrift.
The Shrimp meat remains juicy inside the crunchy shell and offers different textures from the rice cakes – what a wonderful combination!
SHRIMP
I use 14 large Shrimp (or 10 jumbos), deveined with the shells left on, in the traditional Chinese style. Once fried, the Shrimp shell has such an incredible flavor and the texture is a yin and yang with the succulent flesh. In fact, the crispy shrimp shell can be eaten too. Try it! Of course, you can also just peel off the shell as you eat. Alternately, peel off the shell before frying, but leave the tail on to keep the shrimp in a pretty shape!
KOREAN RICE CAKES
Any shape of Korean Rice Cakes can work in this recipe. Both the tube-shaped and the flat ones are equally delicious. Personally, I prefer the coin or leaf shaped ones!
INGREDIENSER:
HOW TO MAKE THIS SICHUAN CHILI SHRIMP
This Sichuan Chili Shrimp with Korean Rice Cakes is pleasantly delicious! The Shrimp has such a nice outer crunchiness and inner divinity enhanced by a wonderful spiciness. The flavors are well blended. I also love the vibrant color of this dish – a symbol of happiness and celebration.
I hope you will enjoy making this Sichuan Chili Shrimp with Korean Rice Cakes recipe! It is quick and easy to make. Don’t forget to eat the shrimp without peeling off the shell. You will be surprised how good it tastes. And you get a bonus because it is packed with protein. Enjoy!
MORE TASTY SHRIMP RECIPES:
Kinesiske øl-brystede søde og sure rejer
Sichuan chili-rejer med koreanske riskager
Ingredienserne
- 14 large Shrimp, deveined with shells on
- 1/4 tsk Salt
- 1/4 tsk Sort Peber
- 1 Æggehvide
- 2 Spsk. Majsstivelse
- 150 g Korean Rice Cakes
- 1 large Red Onion, sliced
- 3 Green Onion, Sliced
- 1 Spsk. Ingefær, skåret i skiver
- 5 Fed hvidløg, hakket
- 1 tsk Sichuan peberkorn, knust
- 3 long Dried Red Peppers, cut in small pieces
- 1 Spsk. Kinesisk chilibønnepasta (Doubanjiang)
- 1 Spsk. Kinesisk madlavningsvin
- 2 tsk Vand
- 1 1/2 kopper Vegetabilsk olie
- 1 tsk Sesamfrø
- hakkede Forårsløg til pynt
Instructions
- In a bowl, mix together Shrimp, Salt and Ground Black Pepper. Then add the Egg White and mix well again. Set aside and marinade for 5 minutes. Add the Cornstarch and mix well.
- Cook the Rice Cakes in a pot of boiling water until they pop up to the surface. It takes about 2 minutes. Remove and immerse them in a bowl of cold water. Set aside.
- In a wok, add the Vegetable Oil on high heat. Add in the Shrimp one at a time until they are all in. Then fry both sides until golden brown for about 5 minutes. Remove and set aside.
- Rinse the Rice Cakes. In the same wok used to fry the Shrimp, fry the Rice Cakes on both sides until slightly crispy. It takes 3-4 minutes. Don’t overcook or they will be like potato chips! Remove and set aside.
- Leave around 2 tbsp Oil in the wok. On medium-high heat, add the Ginger and Garlic. Stir for about 1 minute until fragrant.
- Add the Sichuan Peppercorns and Dried Red Peppers and stir well again.
- Add the Red Onion. Stir for about 2 minutes. Then add the Chili Bean Paste and 2 tsp Water. Mix well.
- Add the Shrimp and Korean Rice Cakes. Coat well with the sauce.
- Add the Green Onions. Stir gently. Then add the Chinese Cooking Wine. Mix well again.
- Garnish with Sesame Seeds and chopped Green Onion. Ready to serve!
Video
Notes
- Before frying, if the Rice Cakes stick together, remember to rinse them a few more times in cold water.
- If you prefer a milder spiciness, cut the Chili Bean Paste to 1/2 tbsp.
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Hello Haini, I like your fusion cooking very much. You always have such great and creative ideas with your recipes. I definitely want to try this Sichuan Chili Shrimp with Korean Rice Cakes. Thanks for your recipe.