Sichuan Boiled Shrimp Balls (Shui Zhu Xia Hua)
This mouthwatering Sichuan dish features tender, bouncy shrimp balls floating in a blazing red broth. With crisp bean sprouts and celery, every bite is a thrilling combination of numbing spice and savory depth. Easy to make at home with bold flavors that rival restaurant versions!
Ingredients
18 items- Shrimp (peeled and deveined) 300 g
- Egg white 1
- Cornstarch 1 tbsp (15 g)
- Cooking wine 1 tsp
- White pepper a pinch
- Salt to taste
- Mung bean sprouts 200 g
- Celery 2 stalks
- Scallion 1 stalk
- Ginger 1 small piece
- Garlic 4 cloves
- Dried chilies 10
- Sichuan peppercorns 1 tbsp
- Pixian doubanjiang (chili bean paste) 2 tbsp
- Soy sauce 1 tbsp
- Sugar 1 tsp
- Cooking oil as needed
- Cilantro a few sprigs
Nutrition
Steps （8 steps）
Rinse the shrimp and pat dry. Finely chop the shrimp with a cleaver (or pulse in a food processor) until a smooth paste. Transfer to a bowl, add egg white, cornstarch, cooking wine, white pepper and a pinch of salt. Stir vigorously in one direction for about 3 minutes until the mixture becomes sticky and elastic. Cover with plastic wrap and refrigerate for 20 minutes to firm up.
Wash and trim the bean sprouts; cut celery into 5 cm sections. Slice ginger, mince garlic, cut scallion white into sections and slice the green part. Cut dried chilies into small segments and briefly soak in water (to prevent burning). Finely chop the doubanjiang on a cutting board.
Heat a wok over low heat, add about 3 tbsp (45 ml) oil. Add ginger slices, scallion white, dried chili segments and Sichuan peppercorns. Stir-fry slowly for about 1 minute until fragrant and chilies darken slightly. Add the chopped doubanjiang, turn to medium heat and stir-fry for about 2 minutes until the oil turns red and the paste releases its red oil.
Pour in about 600 ml water or stock, turn to high heat and bring to a boil. Add soy sauce, sugar and a little salt. Keep boiling for 3 minutes to meld flavors. Use a strainer to remove the solid spices from the broth (you may leave some chilies for presentation).
With the broth boiling, add bean sprouts and celery. Use chopsticks to spread them, blanch for about 30 seconds until sprouts are just tender and celery bright green. Immediately remove and drain, then place them at the bottom of a serving bowl.
Reduce the broth to a gentle simmer. Using a small spoon (dip in water to prevent sticking), form the shrimp paste into balls about 3 cm in diameter and gently drop into the broth. After adding a few, stir gently to prevent sticking. Once all are added, increase heat to medium-high and cook for 3-4 minutes until the shrimp balls float, expand, turn white, and feel springy when pressed. Use a slotted spoon to transfer them onto the vegetables.
Sprinkle the minced garlic, remaining dried chili segments, Sichuan peppercorns and scallion greens over the shrimp balls. In a small saucepan, heat about 4 tbsp (60 ml) oil over high heat until it just starts to smoke (about 80% hot). Quickly pour the hot oil over the aromatics; you'll hear a sizzle and a burst of fragrance.
Garnish with a few cilantro sprigs and serve immediately. Dip the shrimp balls in the broth for extra flavor.
Tips
1. Always stir the shrimp paste in one direction to develop elasticity, or it will be loose. Chilling helps shape and texture. 2. Cook shrimp balls over moderate heat; they are done when floating and springy; do not overcook. 3. The oil for pouring must be very hot to release the full aroma. 4. Finely chopping doubanjiang ensures smoother red oil and even flavor.
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