Szechewan Coconut Shrimp

Marla Hingley

This sauce is also great as a dipping sauce, or used in a stir-fry.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 1/2 cups

Ingredients

Szechuan Sauce

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

Coconut Shrimp

Instructions

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.

Notes

Because this recipe makes almost 3 cups of sauce, set aside about 1/2 cup for this recipe than cool the remaining amount and freeze for later: quickly cool the remaining sauce by place it in a bowl over top of an ice bath, whisking until mixture has cooled. Then freeze into 1/2 - 1 cup portions.