Spicy Dry Pot Shrimp
Spicy, numbing, and aromatic — the sweet potatoes are a standout.
Ingredients
fresh shrimp
as needed
lotus root slices
as needed
napa cabbage leaves
as needed
green bell pepper
as needed
carrot slices
as needed
sweet potato chunks
as needed
red bell pepper
as needed
peanut oil
as needed
ginger
as needed
Sichuan peppercorns
as needed
dried red chili peppers
as needed
salt
as needed
light soy sauce
as needed
ground Sichuan peppercorn powder
as needed
toasted white sesame seeds
as needed
garlic
as needed
Instructions
1
Step 1
Butterfly the shrimp, remove the veins, and marinate with an appropriate amount of salt for a while.
2
Step 2
Mix well with an appropriate amount of cornstarch.
3
Step 3
Accompaniments: green and red bell peppers, lotus root slices, snow peas, carrot slices, napa cabbage leaves, sweet potato chunks.
4
Step 4
Heat an appropriate amount of oil in a pan to medium heat (approximately 50-60% of the oil's smoking point).
5
Step 5
Add the snow peas and briefly fry, then remove.
6
Step 6
Add the lotus root slices and briefly fry, then remove.
7
Step 7
Fry the sweet potato chunks until cooked through, then remove.
8
Step 8
Fry the shrimp until crispy on the outside and tender on the inside, then remove.
9
Step 9
Leave a small amount of base oil in the pan.
10
Step 10
Add ginger, garlic, Sichuan peppercorns, and dried red chili peppers, stir-fry until fragrant, then add a spoonful of Pixian bean paste.
11
Step 11
Stir-fry the Pixian bean paste until red oil is released.
12
Step 12
Add the accompaniments and stir-fry to combine.
13
Step 13
Add the shrimp, an appropriate amount of salt, light soy sauce, ground Sichuan peppercorn powder, and toasted white sesame seeds.
14
Step 14
Stir evenly to combine, then transfer to a serving plate.
15
Step 15
Finished dish.
16
Step 16
Finished dish.
