Skewered Shrimp with Black Bean Sauce

Overview

I like the Sichuan flavor very much, but I don’t like spicy food, so I made a slight modification, that is, retaining part of the Sichuan flavor, making it not too spicy, and adding black bean to make it more fragrant and delicious

Tags

• home cooking
• seafood
• late night snack
• summer recipes
• lunch
• dinner
• students
• chicken powder
• chili oil
• cooking wine
• dried chili pepper
• garlic
• oil
• onions
• prawns
• sichuan pepper oil
• tempeh
• ginger
• salt

Ingredients

Steps

1. 1 Cut off the whiskers and legs of the shrimp, and also trim the sides of the head

   

2. 2 Open back and devein shrimp

   

3. 3 Thread the bamboo skewer from the tail of the shrimp to the head

   

4. 4 String all the shrimps and set aside. If the bamboo skewer is too long, you need to shorten it

   

5. 5 Put the shrimp into the pan

   

6. 6 Stir-fry the shrimps until they are all red, then take them out and set aside

   

7. 7 Make garlic cloves into minced garlic

   

8. 8 Heat up the oil pan, add ginger, minced garlic and dried chili and stir-fry until fragrant (if you like spicy food, you can add more dried chili), then add chopped green onion and stir-fry together

   

9. 9 Put the shrimp into the oil pan again and stir-fry

   

10. 10 Add chili oil, Sichuan pepper oil, and tempeh (if you like spicy food, you can also add chili powder at this time), then add cooking wine, salt and chicken powder

    

11. 11 Remove from pan and plate