Chinese Dry Pot|Shrimp
Ultimate guide of making Chinese shrimp dry pot at home
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g shrimp (, deveined)
- 7-8 pieces of spam
- 1 potato (, peeled and sliced)
- 1/2 lotus root (, peeled and sliced )
- 1 small bunch of celery (, cut into sections)
- 1 tbsp. roasted sesame seeds ( , for garnish)
- 10 dry red peppers
- 1 tbs Sichuan peppercorn
- 1 section of ginger
- 1 whole garlic (, peeled )
- 1 tbsp. doubanjiang
- 3 tbsp. cooking oil
- 30g hot pot seasonings
- 2 green onion (, cut into sections)
- 1/4 tsp. salt
- 1/4 tsp. sugar
Instructions
- 1
Marinate shrimp with green onion and ginger, then add around 1 tablespoon of Shaoxing wine. Then mix well and set aside for 10 minutes.
- 2
Blanch all of the potato and lotus roots in boiling water for 1 minute. Transfer out and drain completely.
- 3
Add oil to the wok and then fry the shrimp until it turns amber. Don't overcook the shrimp. Transfer out.
- 4
Add extra oil and place 1 tablespoon of doubanjiang and hot pot seasonings. Fry over slow fire until the red oil turns out.
- 5
Add ginger and garlic and fry aromatic.
- 6
Return shrimp in and all the blanched potato and lotus root, spam, then add red onion and celery.
- 7
Add salt and saugar. Sprinkle some toasted sesame seeds, green onion section, mix well and serve hot.