spicy shrimp in a dry pot

Spicy Dry Pot Shrimp: A Step-by-Step Guide

Spicy dry pot shrimp is a fiery, flavorful Sichuan-inspired dish that’s perfect for sharing. Here’s a simple yet authentic recipe to recreate this restaurant favorite at home.

Ingredients:

- 500g large shrimp, peeled and deveined

- 2 tbsp Sichuan peppercorn powder

- 3 dried chili peppers (adjust to taste)

- 2 tbsp cooking oil

- 1 tbsp minced ginger

- 2 cloves garlic, minced

- 1 bell pepper, sliced

- 1 onion, quartered

- 2 tbsp fermented black beans

- 1 tbsp light soy sauce

- 1 tsp sugar

- Fresh cilantro for garnish

Steps:

1. Prep the shrimp: Marinate cleaned shrimp with 1 tbsp soy sauce, a pinch of salt, and cornstarch for 15 minutes.

2. Stir-fry aromatics: Heat oil in a wok over medium-high fire. Add dried chilies, Sichuan peppercorn powder, ginger, and garlic. Stir-fry until fragrant.

3. Cook shrimp: Add marinated shrimp and stir-fry until they turn pink and slightly crispy (about 3-4 minutes). Remove and set aside.

4. Sauté vegetables: In the same wok, stir-fry bell peppers and onions until tender-crisp. Return shrimp to the wok.

5. Season: Add fermented black beans, remaining soy sauce, sugar, and a splash of water. Toss everything together for 1-2 minutes.

6. Serve: Garnish with cilantro and serve hot directly from the wok for an authentic "dry pot" experience.

Enjoy this spicy, savory dish with steamed rice or crusty bread to soak up the flavorful sauce!