At Cocoa’s restaurant at the Delta Hotel in downtown Edmonton, Alberta Canada, I had the most amazing appetizer – Szechuan calamari. I had never thought of combining those two flavors and textures, but oh my goodness it was amazing!! After I couldn’t stop raving about the chef’s szechuan sauce, he graciously shared his recipe with me.
After only one or two tweaks of my own (I also substituted shrimp for calamari as it’s a bit easier to find and prepare), here is that delicious recipe for you to enjoy as well!
Saute the onions, garlic and ginger together with the oils until softened. Add in the remaining ingredients (except the cornstarch mixture), and simmer for uncovered for 20 minutes.
Pour mixture through a strainer so you’re left with just a smooth sauce. Press out all the liquid, discard the solids, then pour the sauce back into the pot. Once the mixture has come back to a simmer, pour in the cornstarch and water mixture.
Stir until smooth and thickened.
For another way to enjoy szechuan sauce, saute some scallops then toss with the sauce and serve over a bed of rice.
Szechewan Coconut Shrimp
- 1 Tbsp toasted sesame oil
- 1 Tbsp vegetable oil
- 2 Tbsp onion chopped
- 2 cloves garlic chopped
- 2 tsp fresh ginger grated
- 1 cup GF soy sauce
- 1 cup water
- 1/2 cup ketchup
- 1/2 cup sugar
- 3 Tbsp chili paste eg. sambal oelek
- 2 Tbsp GF rice vinegar
- 1 1/2 Tbsp honey
- 2 Tbsp cornstarch + 3 Tbsp cold water
- In a Dutch oven saute onion, garlic and ginger with the oils over medium heat until onions are soft.
- Add remaining ingredients, except cornstarch mixture, and bring to a simmer.
- Simmer uncovered for 20 minutes, then pour mixture through a sieve, discarding solids.
- Pour mixture back into pot and return to a simmer, add in cornstarch mixture, stirring until thickened.
- Toss with prepared coconut shrimp and serve.