Chinese Dry Pot | Shrimp

Seasoning:

• 10 dry red peppers
• 1 tbs Sichuan peppercorn
• 4 pieces of bay leaves
• 2 pieces of cassia
• 3 ~5star anise
• 1 tbs fennel
• 5 garlic cloves
• 1 section of ginger

Step one: non-spicy soup
1.    Add some water into a wok, then put bay leaves, star anise, cassia, Sichuan peppercorn and fennel to cook for 5 minutes. Pour out soup only and save in a bowl.
2.    Heat up some oil in wok, put garlic and ginger in to stir-fry until smelling the aroma.
3.    Pour the water cooked with seasoning into wok and simmer for 30 minutes. Save the soup in a bowl and set aside.

Step two: spicy soup
1.    Heat up some oil again in a wok. Add doubanjiang or other chili paste to stir-fry until the oil becomes light red.
2.    Take two teaspoons of soup cooked in step one and add to wok. Heating to boiling. Then save in a bowl.

NOTE: Now we should have two bowls of different soups. The first is flavor but not spicy and the second on is spicy.

Step three: main process

Heat up oil in wok, and then stir fry shrimp to golden-brown. I do not use deep fry for the consideration of health. But you can use deepf-fry in this step if you want to make the shirmp crisper.

Heat up some oil in wok; add ginger and garlic to stir-fry. Then put cooked red pepper and Sichuan peppercorn in and stir-fry with high heat.

Then add cooked vegetables and pork, one tablespoon of soup (non spicy one), sugar and salt to continue stir-fry until all the ingredients are surfaced with non-spicy soup.

Add the spicy soup averagely and garnish some roasted sesame seeds and chopped spring onions.

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Chinese Dry Pot|Shrimp

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Ultimate guide of making Chinese shrimp dry pot at home

Course:

Main Course

Cuisine:

Sichuan cuisine

Keyword:

hot pot, shrimp

Servings: 2

Calories: 393 kcal

Author: Elaine

Ingredients

• 500
  g
  shrimp
• 10
  middle size mushrooms
• 2
  little fresh cucumber
• 1
  small bunch of celery
• 20
  g
  dried wood ear
• 1
  teaspoon
  salt
• 1
  teaspoon
  chicken essence
  , optional
• 1
  teaspoon
  roasted sesame seeds
  , garnish
• 1
  tablespoon
  chopped spring onion

Soup:

• 10
  dry red peppers
• 1
  tbs
  Sichuan peppercorn
• 4
  pieces
  of bay leaves
• 2
  pieces
  of cassia
• 3
  ~5 star anise
• 1
  tbs
  fennel
• 5
  garlic cloves
• 1
  section of ginger
• 1/2
  tablespoon
  cooking oil
• 1
  spring onion white

Spicy Soup:

• 1
  tablespoon
  doubanjiang
• 1/2
  tablespoon
  cooking oil

Instructions

1. Wash and treat the shrimp.
2. Cut celery, mushroom and cucumber into small pieces. Cut garlic, ginger and white part of spring onions in thin slices. And chop the spring onions for garnish. Soak the dried wood ear in hot clean water until soft. Drain all the side ingredients.
3. Add some water into a wok, then put bay leaves, star anise, cassia, Sichuan peppercorn and fennel to cook for 5 minutes. Pour out soup only and save in a bowl.
4. Heat up some oil in wok, put garlic and ginger in to stir-fry until smelling the aroma. Pour the water cooked with seasoning into wok and simmer for 30 minutes. Save the soup in a bowl and set aside.
5. Heat up some oil again in a wok. Add doubanjiang or other chili paste to stir-fry until the oil becomes light red.
6. Take two teaspoons of soup cooked and add to wok, bring to a boiling. Then transfer to a bowl.
7. Heat up oil in wok, and then stir fry shrimp to golden-brown. I do not use deep fry for the consideration of health. But you can use deepf-fry in this step if you want to make the shirmp crisper.
8. Heat up some oil in wok; add ginger and garlic to stir-fry. Then put cooked red pepper and Sichuan peppercorn in and stir-fry with high heat.
9. Then add cooked vegetables and pork, one tablespoon of soup and salt to continue stir-fry until all the ingredients are surfaced with non-spicy soup.
10. Add the spicy soup averagely and garnish some roasted sesame seeds and chopped spring onions.

Nutrition Facts

Chinese Dry Pot|Shrimp

Amount Per Serving

Calories 393
Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Cholesterol 630mg210%

Sodium 3124mg136%

Potassium 623mg18%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 3g3%

Protein 54g108%

Vitamin A 250IU5%

Vitamin C 38.1mg46%

Calcium 417mg42%

Iron 6.6mg37%

* Percent Daily Values are based on a 2000 calorie diet.