Here is the ultimate flavor combination to create Hot Braised Shrimp at home, and it’s so easy! Also called Szechuan Shrimp, Hot Braised Shrimp is a delightful blend of shrimp, onion, garlic, ginger and spicy tomato flavors, stir fried to succulent perfection.
FEEL FREE to DOUBLE the SAUCE
Having lived in Los Angeles for over thirty years, I have a short list of favorite Chinese restaurants I frequent according to the dishes I feel they each do best. I know where to go when in the mood for everything from Chinese Chicken Salad (City Wok in Studio City) to Dim Sum (Ocean Seafood in Downtown LA), and I used to head directly to Ho Toys in Silver Lake/Los Feliz area for a big plate of Hot Braised Shrimp. However, since Ho Toys closed years ago, I have searched in vain for a dish to compare with theirs – UNTIL NOW (pats self on back).
Please give this recipe a try yourself, and let me know what you think!
“HOT BRAISED SHRIMP à la Eve”
2 pounds shrimp (raw, peeled & deveined)
2 cloves garlic (finely chopped)
1 teaspoon ginger (finely chopped)
½ onion, diced
1 – 2 Tablespoons cooking oil
½ cup water
1 Tablespoon rice wine/sake
1 Tablespoon sugar
1 teaspoon white vinegar
1-2 teaspoons chili bean paste
4 -5 Tablespoons ketchup
1 Tablespoon soy sauce
2 Tablespoons water mixed with 1 Tablespoon cornstarch
Sauté onions in oil until tender, 5-10 minutes.
Add garlic & ginger and sautée 2-3 minutes.
Add shrimp and braise, 2 minutes.
Remove shrimp and set aside.
Combine all Sauce ingredients in pan.
Stir to thicken.
Add shrimp to finish cooking, approx. 2 minutes.
Serve with rice.
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