Spicy shrimp, a beloved dish across global cuisines, combines tender shrimp with a bold, aromatic sauce that tingles the taste buds. Here’s a classic recipe to recreate this fiery delight at home.
Begin by preparing 500g of large shrimp, peeled and deveined, leaving tails intact for presentation. Pat them dry and marinate in 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of salt for 15 minutes. For the sauce, whisk together 3 tablespoons of chili bean paste (doubanjiang), 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 teaspoon of rice vinegar, and 2 minced garlic cloves.
Heat 3 tablespoons of oil in a wok over medium-high heat. Sauté 2 sliced dried chilies and 1 tablespoon of minced ginger until fragrant. Add the marinated shrimp and stir-fry for 2–3 minutes until they turn pink. Pour in the sauce, tossing to coat evenly. Add sliced bell peppers and onions, stir-frying for another 2 minutes until crisp-tender.
Garnish with chopped cilantro and a sprinkle of sesame seeds. Serve hot with steamed rice to soak up the rich, spicy sauce. This dish balances heat, umami, and freshness, making it a crowd-pleaser for spice enthusiasts and food lovers alike.