Fragrant Pot Shrimp

香锅虾

Fragrant Pot Shrimp — Home-styleChangsha home cooking.

Ingredients

• large shrimp
• Shaoxing wine
• garlic
• dried red chilies
• fermented black beans

Instructions

1. Pat shrimp completely dry. Marinate with Shaoxing wine and half the garlic (minced) for 10 minutes at room temperature. (Shrimp appear plump and glossy; liquid is absorbed, not pooled.)
2. Heat 20 ml (1.5 tbsp) oil in wok over medium-high heat until shimmering. Add dried chilies and stir-fry 15 seconds until fragrant. (Chilies swell slightly and release a warm, smoky fragrance.)
3. Add remaining garlic and stir-fry 20 seconds until golden at edges. Immediately add shrimp in a single layer — do not stir yet. (Garlic turns pale gold; shrimp begin to turn opaque at edges.)
4. Let shrimp sear undisturbed 1 minute, then flip and cook 1 more minute until just pink and opaque throughout. Transfer to a plate — do not overcook. (Shrimp curl into loose C-shapes and turn uniformly pink; tails bright orange.)
5. Wipe wok clean. Return to medium heat. Add fermented black beans and stir-fry 30 seconds until aromatic. Return shrimp, toss 45 seconds. Serve immediately with steamed rice. (Black beans glisten and release a deep, savory, almost meaty aroma.)