Sichuan Chili Glazed Shrimp Balls
Tiger shrimp are butterflied and tied into knots, then deep-fried until crisp. They are finished in a wok with a savory, spicy Sichuan sauce featuring fermented bean paste and aromatics.
Story
This dish transforms simple shrimp into an elegant presentation. By butterflying and tucking the tail through the body, the shrimp curl into perfect balls that hold the thick, aromatic sauce beautifully. The sauce strikes a balance between the savory depth of fermented broad bean paste, the acidity of tomato paste, and a touch of sweetness.
Ingredients
Fresh tiger shrimp
300g
Cooking wine (Shaoxing)
1 tbsp
White pepper powder
1/2 tsp
Cornstarch
2 tbsp
Pixed bean paste (Pixian)
1 tbsp
Tomato ketchup
1 tbsp
Light soy sauce
1 tsp
Granulated sugar
1 tsp
Ginger, minced
5g
Garlic, minced
5g
Scallion, minced
5g
Vegetable oil for frying
500ml
Instructions
1
Prep the shrimp
Peel the shrimp, leaving the tail segment intact. Remove the digestive vein. Slit the back of the shrimp deep about two-thirds of the way down. Make a small slit near the head end and thread the tail through it to curl the shrimp into a ball shape.
2
Marinate
Place the shaped shrimp in a bowl. Add the cooking wine, white pepper, and 1 tablespoon of cornstarch. Mix gently to coat and let sit for 10 minutes.
3
Deep fry
Heat the oil in a wok to about 180°C (350°F). Slide the shrimp balls into the hot oil and fry until they turn pink and opaque, about 1-2 minutes. Remove and drain on a wire rack or paper towels.
4
Make the sauce
Leave about 3 tablespoons of oil in the wok. Fry the minced ginger, garlic, scallion, and bean paste over medium heat until fragrant and red oil appears. Stir in the tomato ketchup, soy sauce, and sugar.
5
Combine and glaze
Toss the fried shrimp balls into the wok, ensuring they are evenly coated in the sauce. Mix the remaining tablespoon of cornstarch with a little water to make a slurry, pour it in, and stir until thickened. Drizzle with a splash of fragrant oil before serving.
