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Szechwan Shrimp

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.


1 pound jumbo white or pink shrimp (approx 20 - 21) peeled and deveined, smaller shrimp work fine
2 tbs cornstarch
1 egg white, beaten
1 tbs rice wine
1 tablespoon ginger, minced fine or grated
1 tablespoon chili sauce or paste with garlic, found in oriental markets or even in major supermarkets
2 tablespoons ketchup
2 teaspoons sugar
2 teaspoons sesame oil
1/4 tsp. ground white pepper
1 tsp cornstarch
1 tsp light soy
1 tbs rice wine
1 tbs water
2 tbs oil, for the pan
2 tbs oil, to add to shrimp prior to cooking
2 tbs hot red peppers, chopped very fine*
1 tablespoons fresh peeled garlic, minced
1/4 cup scallions, minced
1 tbs fresh cilantro, chopped


  • Peel, devein and dry the shrimp. Beat the egg white add the 2 tbs cornstarch and 1 tbs rice wine, blend well and coat the shrimp with it. Marinate 20 minutes.
  • Combine the ginger, chili sauce, ketchup, sugar, sesame oil, white pepper, cornstarch soy, rice wine and water. Mix well and set aside.
  • Heat 2 tbs. in a wok or heavy bottom non-stick pan on high heat until it just begins to shimmer and smoke.
  • Add 2 tbs. oil to the shrimp to separate them prior to adding them to the hot pan with oil. Fry 2 - 3 minutes until firm and pink, drain and remove them immediately from the pan and keep warm.
  • Still on high heat, add 1 tablespoon of the drained-off oil back to the pan, add the peppers, garlic and scallions and cook until fragrant, only 30 seconds. Add the mixed sauce (ginger-ketchup-sesame) mixture and shrimp and heat thoroughly to boil. Turn off the heat after well coated (1 - 2 minutes) and stir in the chopped cilantro.

Serve with white rice.

If you want to turn down the heat a little on this one, reduce the amount of chopped chiles, or seed then prior to chopping or omit all together.

Have plenty of cold beverages to drink as this dish is spicy.

Serves 4

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".