Spicy Shrimp Dry Pot

香辣虾

Spicy Shrimp Dry Pot — Home-styleChengdu home cooking.

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. (Oil shimmers with faint ripples, no smoke rising)
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. (Shrimp edges blush pink, bodies curl slightly, no gray translucency remains)
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. (Shrimp glisten with a thin, clinging glaze; no pooling liquid remains)