Big Bowl Shrimp
A fiery and numbing shrimp dish with succulent shrimp, bright red spicy broth, and assorted vegetables, served in a big bowl, perfect for sharing.
Ingredients
18 items- Large shrimp 500g
- Dried chilies 15
- Sichuan peppercorns 1 tbsp
- Ginger 1 piece
- Garlic 5 cloves
- Scallions 2 stalks
- Doubanjiang (chili bean paste) 1 tbsp
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper powder 1/2 tsp
- Cornstarch 1 tbsp
- Potato 1
- Lotus root 1 section
- Celery 2 stalks
- Broth or water 500ml
- Cooking oil as needed
Nutrition
Steps （7 steps）
Devein and butterfly the shrimp. Marinate with 1 tbsp cooking wine, a pinch of salt and 1 tbsp cornstarch for 10 minutes. Slice potato and lotus root, cut celery into sections. Bring water to a boil and blanch potato and lotus root for 2 minutes, then drain.
Heat enough oil in a wok over medium heat until 60% hot. Fry the shrimp until they turn pink and curl, about 1-2 minutes. Remove and drain. Leave a bit of oil in the wok.
Over low heat, fry the dried chilies and Sichuan peppercorns until fragrant, about 30 seconds. Add ginger, garlic and scallions, stir-fry until aromatic. Turn to medium heat, add doubanjiang and stir-fry until the oil turns red.
Pour in broth or water, add light soy sauce, sugar, white pepper and salt. Bring to a boil over high heat. Add blanched potato and lotus root, cook for 3 minutes. Transfer the vegetables to a big bowl, lining the bottom.
Add the fried shrimp to the broth, cook for about 2 minutes. Add celery sections, cook for 30 seconds, then turn off the heat.
Pour the shrimp and broth into the bowl with vegetables. In a separate pan, heat 3 tbsp oil until smoking hot, then drizzle over the shrimp.
Garnish with chopped scallions or cilantro and serve.
Tips
Butterflying the shrimp and removing the vein ensures better flavor. Do not over-fry the shrimp to keep them tender. The final drizzle of hot oil is key to releasing the aroma of the chilies and peppercorns.
You May Also Like
More recipes you might enjoy
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!