Chinese Dry Pot|Shrimp

Method7 steps · about 1 hr

1. 1

   Step 1: Marinate shrimp (500 g) with green onion and ginger, then add around 1 tablespoon of Shaoxing wine. Then mix well and set aside for 10 minutes.

   Marinate shrimp 10 minutes · 10 minUses 500 g shrimp (deveined) · Some ginger pieces for shrimp marinade · Scallion whites for shrimp marinade · 1 tablespoon Shaoxing wine for shrimp marinade

2. 2

   Step 2: Blanch all of the potato (1) and lotus roots (1/2) in boiling water for 1 minute. Transfer out and drain completely.

   Uses 1 potato (peeled and sliced) · 1/2 lotus root (peeled and sliced ) · Water as needed for blanching potato and lotus root

3. 3

   Step 3: Add oil to the wok and then fry the shrimp until it turns amber. Don't overcook the shrimp. Transfer out.

   Uses Marinated shrimp · Part of the 3 tablespoons cooking oil for frying shrimp

4. 4

   Step 4: Add the remaining cooking oil to the wok with doubanjiang (1 tbsp.), hot-pot seasoning (30 g), dried red chiles and Sichuan peppercorns (1 tbs). Fry over low heat until fragrant and the oil turns red.

   Uses Remaining cooking oil for chili paste · 1 tbsp. doubanjiang · 30 g hot pot seasonings · 10 dry red peppers · 1 tbs Sichuan peppercorn

5. 5

   Step 5: Add ginger and garlic (1) and fry aromatic.

   Uses Fried mala chili-spice oil · Remaining ginger pieces for frying · 1 whole garlic (peeled )

6. 6

   Step 6: Return the shrimp and add the drained potato and lotus root, Spam (7-8 pieces), red onion and celery (1) to the wok. Stir-fry to combine until the vegetables are tender and the Spam is hot; avoid overcooking the shrimp.

   Uses Prepared mala spice base · Fried shrimp · Blanched drained potato and lotus root · 7-8 pieces of spam · Red onion for dry pot (source method gives no amount) · 1 small bunch of celery (cut into sections)

7. 7

   Step 7: Add salt (1/4 tsp.) and saugar. Sprinkle some toasted sesame seeds, green onion section, mix well and serve hot.

   Uses Cooked shrimp and vegetable dry pot · 1/4 tsp. salt · 1/4 tsp. sugar · 1 tbsp. roasted sesame seeds (for garnish) · Reserved scallion greens for finishing