Spicy Shrimp Dry Pot
A flavorful Sichuan-style dry pot dish featuring crispy fried shrimp, potato strips, and celery stir-fried with spicy aromatics and a savory sauce.
Story
A flavorful Sichuan-style dry pot dish featuring crispy fried shrimp, potato strips, and celery stir-fried with spicy aromatics and a savory sauce.
Ingredients
Shrimp
500克
Potato
Water Celery
Ginger
Garlic
Peanuts
Cilantro
Dried Chili Peppers
Sichuan Peppercorns
Lee Kum Kee Sichuan Spicy Sauce
25克
Cooking Wine
少许
Instructions
1
Step 1
Remove the head of the shrimp and pull out the intestinal vein, wash clean, and marinate with salt and cooking wine for a while.
2
Step 2
Remove leaves from water celery, keep stems and cut into inch sections; cut cilantro into sections as well. Cut potatoes into thin strips, wash with water to remove starch, drain, and wipe dry with paper towels. Wash peanuts and wipe dry with paper towels. Heat pot with cold oil, low heat, add peanuts and fry until cooked, then drain and set aside.
3
Step 3
Slice the garlic, shred the ginger and set aside.
4
Step 4
Fry the potatoes as well.
5
Step 5
After marinating the shrimp, wipe off excess moisture from the surface. Heat pot with hot oil, fry the shrimp, then remove and set aside.
6
Step 6
Wash the pot, turn to low heat, add ginger, garlic, dried chili peppers, and Sichuan peppercorns to fragrance.
7
Step 7
Add Lee Kum Kee Sichuan Spicy Sauce and stir-fry until fragrant.
8
Step 8
Next, add the fried shrimp and stir-fry evenly over high heat.
9
Step 9
Add potato strips and water celery, stir-fry to flavor.
10
Step 10
Add a little cooking wine and fish sauce, sprinkle in fried peanuts and cilantro sections, stir-fry evenly and serve.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
