Spicy Shrimp Dry Pot

香辣虾

Spicy Shrimp Dry Pot — a Chinese recipe made with large shrimp, Sichuan doubanjiang, ready in about 35 minutes. Step-by-step instructions with photos.

Ingredients

• large shrimp, peeled and deveined (with tails on)
• Sichuan doubanjiang (fermented broad-bean chili paste)
• fresh ginger, julienned
• garlic cloves, minced
• dried red chilies, stemmed and roughly broken
• light soy sauce
• Shaoxing wine

Instructions

1. Pat shrimp completely dry with paper towels. Season lightly with white pepper (optional) and set aside.
2. Heat 30 ml (2 tbsp) neutral oil in a heavy-bottomed wok or skillet over medium-high heat until shimmering but not smoking.
3. Add shrimp in a single layer. Sear undisturbed for 1 minute, then flip and cook 30 seconds more until edges turn pink and opaque. Remove and set aside.
4. Reduce heat to medium. Add doubanjiang, ginger, garlic, and dried chilies. Stir-fry 1 minute until fragrant and oil turns reddish. (Oil separates slightly and gains a deep red-orange hue)
5. Return shrimp to wok. Add light soy sauce and Shaoxing wine. Toss constantly over medium-high heat for 1½ minutes until sauce coats evenly and shrimp are glossy and hot through.