Chinese HuNan Shrimp

These fiery Hunan shrimp are super quick and super tasty. Don't worry, you can always adjust the heat level if you're not as spicy as me!

Also, you can skip the "Sauce-making" by using our pre-made authentic Szechuan sauce from mild to extra spicy:

 

Ingredients

Stir Fry

  • 1 lbs shrimp
  • 1 Tbsp cornstarch
  • 1 cup green beans, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 5-6 Green onion or scallions, chopped
  • 5 garlic cloves, finely chopped
  • 1 Tbsp ginger, finely chopped
  • 1/2 tsp salt
  • 1 tsp pepper
  • 3 Tbsp oil

Hunan sauce

  • 5 tsp sambal oelek chili paste
  • 2 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp rice or white vinegar
  • 2 Tbsp rice wine
  • 3 Tbsp tomato ketchup
  • 1 tsp sugar

 

Instructions

  1. Clean the shrimp (we kept the tail on) and marinate it with salt, pepper and cornstarch while you prep the rest of the ingredients.
  2. Mix all the ingredients for Hunan sauce in a bowl.
  3. Dice all bell peppers, cut the green beans and scallions into inch long pieces. keep the green and white parts of the scallion separate.
  4. Heat 2 Tbsp oil in a wok over medium high heat. Add shrimp and sear for a couple of minutes, till they get a little curled up and turn pink. Plate them out and set aside. Don't overcook, as they will continue to cook in the Hunan sauce later.
  5. Add remaining oil and turn the heat to high. Add in green beans. Stir and cook for a couple of minutes, till they get little soft. Stir in bell peppers, white parts of scallions, ginger and garlic. Stir fry for 4-5 minutes then mix in the prepared Hunan sauce. Add 1/4 to 1/2 cup of water along with shrimp and stir fry for another 3-4 minutes. Garnish it with green parts of scallions.
  6. Serve it piping hot over your favorite steamed rice.

Notes

 

This creates a dryer version of Hunan shrimp, where the sauce is just glazed all over the shrimp. If you want a saucier version, fell free to add in more water.

To adjust the hot and spicy factor of this dish, when you are mixing in the ingredients for the sauce, add in chili paste in the end. After 2-3 tsp of chili paste, taste and keep on adding till you get the hotness level you want. It wont be smoking hot, as the sugar and tomato ketchup add lots of tang and sweetness to the sauce.

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