Spicy Sichuan Boiled Shrimp Slices
Tender, flattened shrimp slices poached in a rich, numbing Sichuan broth with crisp vegetables.
Story
This dish transforms fresh shrimp into silky, springy slices by pounding them flat before cooking. Poached in a fragrant, spicy oil made from shrimp heads and aromatic bean paste, it delivers the classic 'mala' flavor profile.
Ingredients
Fresh shrimp (large)
300g
Cornstarch
2 tbsp
Ground white pepper
1 tsp
Cucumber
1/2
Asparagus lettuce (Celtuce) or Zucchini
1/2
Shrimp heads and shells
from the shrimp
Cooking oil
3 tbsp
Minced ginger
1 tbsp
Minced garlic
2 tbsp
Pixian bean paste (Doubanjiang)
1.5 tbsp
Hot pot soup base
1 tbsp
Chicken stock or water
500ml
Sichuan peppercorn powder
to taste
Instructions
1
Prepare the Shrimp
Peel the shrimp and devein them by slicing along the back. Keep the heads and shells for the broth. Season the shrimp meat with white pepper and massage it in lightly. Dust the shrimp evenly with cornstarch. Use a rolling pin to gently pound each piece flat until they expand into thin slices; this ensures a snappy, tender texture.
2
Cut the Vegetables
Slice the cucumber and asparagus lettuce (or zucchini) into bite-sized pieces or thin strips. Set them aside to add a fresh crunch to the dish.
3
Make the Aromatic Shrimp Oil
Heat oil in a wok or deep pan. Add the reserved shrimp heads and shells. Stir-fry over medium heat until they turn bright red and release a rich, savory oil. Remove the solids and discard them, leaving the flavorful red oil in the pan.
4
Build the Spicy Broth
Into the hot shrimp oil, add minced ginger, garlic, Pixian bean paste, and hot pot soup base. Stir-fry continuously until the mixture turns a deep red color and becomes fragrant. Pour in the chicken stock (or water) and bring to a simmer. Cook for a few minutes to meld the flavors.
5
Cook and Serve
Drop the sliced vegetables into the boiling broth to cook briefly. Then, gently slide the flattened shrimp slices into the liquid. Cook for just 1-2 minutes until the shrimp curl up and turn opaque—do not overcook. Transfer everything to a serving bowl, sprinkle with Sichuan peppercorn powder, and serve hot with rice.
