Gambas Piman (szechuan Pepper Shrimp)
Gambas Piman, also known as Szechuan Pepper Shrimp, is a popular dish in Caribbean Chinese cuisine. This recipe combines the bold flavors of Szechuan pepper with succulent shrimp, creating a tantalizing dish that is sure to impress.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon Szechuan peppercorns
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 scallion, thinly sliced
- 1 red chili, thinly sliced (optional for extra heat)
Instructions
- In a small dry skillet, toast the Szechuan peppercorns over medium heat until fragrant, about 2 minutes. Let cool, then grind into a coarse powder using a mortar and pestle or spice grinder.
- In a small bowl, combine the soy sauce, sugar, and sesame oil. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque.
- Stir in the Szechuan pepper powder and the soy sauce mixture. Cook for another 1-2 minutes, stirring constantly.
- Remove from heat and garnish with sliced scallions and red chili, if using. Serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Skillet Small bowl Small dry skillet
Tools
Mortar and pestle or spice grinder
Serving suggestions
Serving suggestions: Gambas Piman is best served over steamed rice or with a side of stir-fried vegetables.
Tips & tricks
Tips: Adjust the amount of Szechuan peppercorns and red chili to suit your spice preference.
Cost
$15