Sichuan (Szechuan) shrimp
Korean noodles
- 1 KG PRAWN, cleaned and shelled
- 1 SWEET PEPPER, cut
- BUNCH OF GREEN ONIONS, chopped
- 2 CARROTS, diced
- 200 GRAM GREEN PEAS
- PIECE OF GINGERROOT, grated
- 2 CLOVES GARLIC, mashed
- 2 TBSP SESAME OIL
- 2 RED CHILLIES, chopped
- 3 TBSP SOY SAUCE
- 2 TSP STARCH
- 500 GRAM NOODLES
- 100 GRAM TOFU, in cubes
- 150 GRAM SHRIMPS
- BUNCH OF GREEN ONIONS, chopped
- 1 SWEET PEPPER, cut
- 2 CHILI PEPPERS, chopped
- 2 CLOVES GARLIC, chopped
- 2 TOMATOES, cut in wedges
- 4 TBSP SOY SAUCE
- 100 GRAM MUSHROOMS, cut
Mix soy sauce, pepper and shrimps and let this mixture stand for 15 minutes. Stir fry the onions, carrots, peas, sweet pepper, ginger and garlic in the sesame oil for 5 minutes. Take the shrimp out of the marinade and add to the vegetables; stir fry 3 minutes. Add 3 tablespoons water to the marinade en dissolve the corn starch in it; add to the shrimp mixture and heat quickly till the mixture thickens.
This is a Sichuan recipe, which comes from the southern Sichuan (also named Szechuan) province of China, which is famous for the use of the Sichuan peppercorn, which has a very distinct flavor. Chili is also often used. Sichuan means "four rivers".
Cook the noodles according to instructions on the package. In the meantime, fry the onions, chili peppers, sweet pepper and garlic a few minutes. Add the mushrooms and fry 2 minutes more. Add the shrimps and fry two more minutes; stir in the tomatoes, soy sauce and tofu and heat well. Stir in the noodles finally.
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