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Big Bowl Crunchy Sichuan Sesame Shrimp Recipe
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Big Bowl Crunchy Sichuan Sesame Shrimp Recipe

Big Bowl's Crunchy Sichuan Sesame Shrimp is a delectable dish featuring crispy shrimp coated in a spicy Sichuan sesame sauce, offering a delightful fusion of flavors and textures. Make our Big Bowl Crunchy Sichuan Sesame Shrimp Recipe at home. With our Secret Restaurant Recipe your Crunchy Sichuan Sesame Shrimp will taste just like Big Bowl.
Prep Time30 minutes
Active Time25 minutes
Total Time55 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Seafood, Thai
Keyword: Rice, Seafood, Shrimp

Ingredients

Shrimp

  • 3/4 pound fresh Shrimp peeled, deveined and tails removed, cut in half lengthwise
  • 2 teaspoons Sesame Oil
  • 1 Egg White lightly beaten
  • 1 tablespoon Cornstarch
  • 2 tablespoons Flour
  • 2 tablespoons Panko Japanese Bread Crumbs
  • 1 tablespoon Sesame Seeds

Sauce

  • 2 teaspoons Red Wine Vinegar
  • 1/4 teaspoon Dark Soy Sauce
  • 2 teaspoons Light Soy Sauce
  • 2 teaspoons Sugar
  • 2 tablespoons Hoisin Sauce
  • 1 tablespoon Bean Sauce
  • 2 teaspoons Chili Paste with Garlic

Prep and Additional Ingredients

  • Peanut Oil for frying
  • 1/2 cup Bamboo Shoots julienne cut
  • 1/4 cup Red Chili Pepper julienne cut
  • 1 tablespoon minced fresh Garlic
  • 1/3 cup Scallion Whites cut into 1-inch lengths
  • 1/4 cup Chicken Stock
  • 1 teaspoon Cornstarch mixed with 2 teaspoons Water
  • 1/4 cup Cilantro Leaves
  • A few drops Sesame Oil

Instructions

Shrimp

  • Place prepared shrimp to a small bowl.
  • Add 2 teaspoons sesame oil and egg white. Mix.
  • In another bowl, add cornstarch, flour, Panko and sesame seeds. Mix well.
  • Remove shrimp from first bowl, a few at a time, allowing excess to drip off, and add to Panko bowl. Toss to coat well. Place on a plate and set aside.
  • Repeat until all shrimp are breaded.

Sauce

  • In a medium bowl, combine all sauce ingredients. Mix well. Set aside.

Prep and Additional Ingredients

  • Add 4 to 6 cups peanut oil to a wok or skillet. Heat to 375°F.
  • Add 1/2 shrimp. Cook for 30 seconds. Remove with a slotted spoon toto a paper towel-covered plate to drain.
  • Repeat with remaining shrimp.
  • Leave wok over lowered heat and keep warm.
  • Heat a small skillet or wok over high heat.
  • Add 3 tablespoons peanut oil.
  • Add bamboo shoots, chile pepper, ginger and scallion whites. Cook, stirring for 20 seconds.
  • Add prepared sauce mixture. Bring to a boil.
  • Add stock. Bring back to a boil.
  • Add cornstarch and water mixture (Be sure to give the cornstarch and water a quick stir to recombine before adding).
  • When sauce is hot and clear and has a slight glaze, remove pan from the heat.
  • Reheat shrimp frying oil to 375°F.
  • Add back all the shrimp. Fry briefly and remove to another paper towel-covered plate to drain.
  • When well-drained, add shrimp to sauce and toss to glaze the shrimp.
  • Add in cilantro leaves.
  • Sprinkle with sesame oil.
  • Serve over plain rice.

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