Mala (hot & numbing) Shrimp

Level: Easy Yield: 3 servings

INGREDIENTS

Shrimp and Marinating

• 20 shrimps ,divined and optionally butterflied

• 1 tbsp. Chinese cooking wine , Shaoxing wine

• 1/4 tsp. salt

• 1/4 tsp. ground white pepper

Coating and Frying

• 1/4 cup cornstarch

• 3 tbsp. vegetable cooking oil

Stir-frying

• 1 tbsp. vegetable cooking oil

• 3-5 dried red chili pepper

• 10 Sichuan peppercorns

• 1 tbsp. doubanjiang

• 2 cloves garlic

• 1 thumb ginger

• 1/4 tsp. sugar

• 1 tbsp. light soy sauce

DIRECTIONS

1. Marinate shrimp with cooking wine, white pepper and salt for around 5-10 minutes.

2. Then transfer shrimp to a plastic bag, only the shrimp and discard the liquid.

3. Then add around 1/4 cup of cornstarch. Shake slightly until the shrimps are coated with a thin layer of starch. Move the shrimps out.

4. Heat around 3 tablespoon of oil in wok until really hot, place shrimp in and heat until they turn red.

5. Transfer the shrimps out and then pour the oil. Clean the wok and add another 1 tablespoon of clean vegetable cooking oil.

6. Add ginger, garlic, Sichuan peppercorn and dried chili peppers.

7. Fry for a while until aromatic. Use slow fire and fry doubanjiang until the oil turns red too.

8. Place shrimp in, mix quickly. Add light soy sauce.

9. Turn off fire and add spring onion sections. Mix well and serve hot.

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