Red-cooked shrimp (Hongshao xia) from Mrs. Chiang's Szechwan Cookbook: Szechwan Home Cooking by Jung-Feng Chiang and Ellen Schrecker and John Schrecker

  • scallions
  • hot pepper paste
  • Show all ingredients...

  • EYB Comments

    Can substitute cooking sherry for Chinese rice wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooking sherry for Chinese rice wine.

  • Breadcrumbs on December 28, 2014

    p. 206 - The dish delivered precisely what Mrs Chiang had promised - "rich and spicy red-cooked shrimp has a thick, dark sauce full of garlic, ginger, and chopped scallions whose bright, sharp tastes complement the sweet, fresh flavour of the shrimp". At first I wondered whether I should have added more chilli paste but the beauty of this dish is that the heat wasn't overwhelming and the flavours of all the ingredients were discernible. As you ate, the heat built gradually. We loved this dish and I'm so excited to have re-discovered this book. Photos here: http://chowhound.chow.com/topics/867395?commentId=9355628#9355628

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