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 mine (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!
Once the mixture has simmered (uncovered) for 20 minutes, pour it 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
- 2 Tbsp onion, chopped
- 2 cloves garlic, chopped
- 2 tsp fresh ginger, grated
- 1 cup GF soy sauce
- 1 cup water
- ½ cup ketchup
- ½ cup sugar
- 3 Tbsp chili paste (eg. sambal oelek)
- 2 Tbsp GF rice vinegar
- 1½ Tbsp honey
- 2 Tbsp cornstarch + 3 Tbsp cold water
- In a Dutch oven saute onion, garlic and ginger with the sesame oil over medium heat until onions are soft.
- Add remaining ingredients, except cornstarch mixture, and bring to a simmer.
- Simmer 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.