Sichuan Shrimp Stir Fry

Nguyên liệu

• 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

Cách làm

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Turn to medium-low heat. Add the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds.

6. 6

   Add the doubanjiang. Stir and cook for a minute.

7. 7

   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.

8. 8

   Add back the shrimp. Toss thoroughly to coat well. Immediately transfer everything to a serving plate.

9. 9

   Serve hot over steamed rice as a main dish. (*Footnote 3)