Sichuan shrimp, jasmine rice and braised broccolini
Shrimp sautéed and glazed in a spicy, fermented and slightly tangy sauce with Sichuan pepper, black vinegar, doenjang and gochujang, served with jasmine rice and braised broccolini.
Pour: 3 personnes
Ingredients
For the bowl
- 500 g whole shrimp with head and shell or about 220 to 250 g of peeled shrimp
- 160 g raw jasmine rice
- 250 to 300 g broccolini
- 2 spring onions
- 1 2 tbsp neutral oil
- Sesame seeds optional
For the spicy sauce
- 2 c. Teaspoons Doenjang
- 1 c. Teaspoons gochujang
- 1 c. tablespoon soy sauce
- 1 c. tablespoon Chinese black vinegar Chinkiang
- 1 to 2 teaspoons honey
- 1 finely chopped garlic clove
- 2 cm grated fresh ginger
- ½ 1 teaspoon Sichuan pepper
- ½ 1 teaspoon chili oil
- ½ c. teaspoon cornstarch
- 3 c. tablespoon water
Préparation
Peeling the shrimp
- Remove the heads and shells from the shrimp. Lightly cut their backs and remove the casing.
- Dry them thoroughly with paper towels.
- With 500 g of whole shrimp, you should get about 230 g of meat, with a variation depending on the size of the heads and the thickness of the shells.
- If necessary, store the heads and shells in the freezer to prepare a shellfish broth.
Make the Sichuan sauce
- Roast the Sichuan pepper for about 30 seconds in a small, dry pan, just enough to develop its fragrance. Coarsely crush it with a mortar.
- In a bowl, combine the doenjang, gochujang, soy sauce, Chinkiang vinegar, honey, garlic, ginger, Sichuan pepper, chili oil, starch, and water.
- The sauce should be quite runny at this point: it will thicken quickly in the pan.
- Start with 1 teaspoon of honey and 1/2 teaspoon of chili oil and adjust to taste.
Cook the rice
- Rinse the jasmine rice several times in cold water.
- Cook it according to the instructions on the package or in the rice cooker, then let it rest for a few minutes covered.
- Don't season it: the sauce of the Sichuan shrimp will provide enough salt and character.
Sear and braise the broccolini
- Cut off the dry base of the broccolini. If some of the stems are thick, split them in half lengthwise.
- Heat 1 tsp to 1/2 tbsp oil in a large skillet.
- Arrange the broccolini in a single layer and let it sear over medium-high heat for 2 to 3 minutes without moving it too much.
- Flip them over when they start to take nice toasty marks.
- Add 3 tablespoons of water, cover immediately and braise for 2 to 3 minutes.
- Remove the lid and continue cooking for about 1 minute, until the water has evaporated. Set aside.
Sear the shrimp
- In the same pan, add a small drizzle of oil if necessary and increase the heat slightly.
- Place the dry shrimp in a single layer.
- Sear them for about 45 seconds to 1 minute on each side.
- They should only start to turn pink and opaque: don't cook them completely at this point.
Glaze the Sichuan shrimp
- Turn the heat down to medium.
- Mix the sauce one last time and pour it into the pan.
- Stir immediately to coat all the shrimp.
- Cook for 30 seconds to 1 minute maximum, until the sauce becomes shiny and slightly syrupy.
- If it thickens too quickly, add 1 to 2 tablespoons of water.
- Remove from the heat as soon as the shrimp are cooked.
To serve
- Divide the hot jasmine rice among the bowls.
- Add the braised broccolini on one side and then the Sichuan shrimp with all their sauce.
- Finish with the finely chopped spring onions, a few sesame seeds and, optionally, a few more drops of chilli oil and a very small pinch of freshly crushed Sichuan pepper.
Notes
For a more authentic Szechuan version, replace the doenjang and gochujang with 2 to 3 teaspoons of doubanjiang and then adjust the soy sauce and honey.
Do not cook the shrimp in the sauce for too long: the glaze thickens very quickly thanks to the starch.
