Sichuan Shrimp Stir Fry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 lb shrimp (, peeled and deveined)
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon Shaoxing wine ((or dry sherry))
- 2 tablespoons cornstarch
- 1 cup dried Chinese chili peppers ((*Footnote 1))
- 1/3 cup vegetable oil ((or enough to cover the shrimp halfway ) (*Footnote 2))
- 3 cloves garlic (, minced)
- 1/2 ” ginger (, minced)
- 1 green onion (, whites minced, greens sliced for garnish)
- 2 teaspoons Doubanjiang
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons roasted peanuts
Method
- Pat the shrimp dry with paper towels and transfer them to a medium-sized bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Toss to coat well. Marinate for 15 minutes.
- Cut the chilis into 1/2” pieces and place in a colander that has holes big enough to have the chili seeds fall through. Shimmy the colander above a big plate to separate some of the seeds from the chilis. Set aside the deseeded chilis for the cooking and discard the seeds.
- Heat the oil in a large skillet over medium-high heat until hot. Add the shrimp. Let cook without moving for 1 to 2 minutes, until the bottom turns golden. Flip to cook the other side for another 1 to 2 minutes, until turning golden and the shrimp are fully curled up. Transfer the shrimp to a big plate and set aside.
- Turn to low heat. Remove all but 2 tablespoons of oil from the pan by pouring the oil into a bowl, or use a few layers of paper towels held in a pair of tongs to wipe the pan.
- Turn to medium-low heat. Add the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds.
- Add the doubanjiang. Stir and cook for a minute.
- Add the dried chilis, sichuan peppercorns, and peanuts. Continue to cook and stir for another minute, or until the chilis turn dark brown but are not burned.
- Add back the shrimp. Toss thoroughly to coat well. Immediately transfer everything to a serving plate.
- Serve hot over steamed rice as a main dish. (*Footnote 3)