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sichuan chili-rejer

Sichuan chili-rejer med koreanske riskager

Haini
This Sichuan Chili Shrimp with Korean Rice Cakes has incredible flavors and crunchiness. It has a wonderful chewy texture and a beautiful appearance!
5 fra 2 stemmer
Udskriv Fastgør opskrift Gemme
Forb. tid 10 minutter
Tilb. tid 15 minutter
Samlet tid 25 minutter
Ret Aftensmad
Køkken Kinesisk
Antal 2 mennesker

Ingredienser
  

  • 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

Sådan gør du
 

  • 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

Noter

  • 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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