dried pot shrimps

How to Make Dry Pot Shrimp: A Comprehensive Guide

Dry pot shrimp, a beloved Sichuan-inspired dish, combines tender shrimp with a spicy, aromatic sauce, all served sizzling in a cast-iron pot. Here’s a step-by-step guide to recreate this restaurant favorite at home.

Ingredients: 500g large shrimp (peeled and deveined), 2 tbsp cooking oil, 1 tbsp Sichuan peppercorn, 2 dried chilies, 3 garlic cloves (minced), 1 inch ginger (julienned), 1 bell pepper (sliced), 1 onion (quartered), 2 tbsp doubanjiang (broad bean paste), 1 tbsp light soy sauce, 1 tsp sugar, and chopped scallions/cilantro for garnish.

Instructions:

1. Prep the Shrimp: Marinate shrimp with 1 tsp soy sauce and a pinch of salt for 15 minutes. Pat dry.

2. Sauté Aromatics: Heat oil in a wok or cast-iron pot over medium heat. Stir-fry Sichuan peppercorn and dried chilies until fragrant. Add garlic, ginger, and doubanjiang; cook until oil turns red.

3. Cook Shrimp & Veggies: Toss in shrimp and stir-fry until pink (2-3 mins). Add bell pepper and onion; stir-fry for 2 more mins.

4. Season & Simmer: Pour in soy sauce and sugar; mix well. Add a splash of water (2 tbsp), cover, and simmer for 1 minute to let flavors meld.

5. Serve: Garnish with scallions/cilantro. Serve hot directly from the pot for that authentic sizzle!

Tips: For extra heat, add more chilies; for richness, mix in a tsp of sesame oil. Enjoy this spicy, umami-packed dish with rice or noodles!