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Hóng Kitchen

Dry Pot Shrimp

Chinese · Easy · Serves 2–3

Dry Pot Shrimp
Dry Pot Shrimp
The dry pot family's shellfish register and the coating doctrine's quick argument: the shrimp fried to the shell's crisp-gold at the fierce flame, then tossed through the mala spice base's cling — the same "sauce coats, never pools" law that runs the mala xiang guo's (#58's B-tier master) loaded pot and the cauliflower's (#84's) char doctrine, at the shrimp's own fast clock. The technique is the spice base's bloom and the shell-on's argument, the dish served at the wok's minute.

Quantities live in the recipe card.

The shrimp

  • or the peeled at the easier table), vein-slitted, patted dry
  • the shell's quick dust

The spice base's toss

- The family's shared laws: the dry-pot doctrine's two rules from the master record (#58) — the spice base's 60-second bloom at the preheated wok (the 230 °C threshold before the oil), and the staged additions' discipline, each ingredient's moisture flashed before the next joins. The shrimp's argument adds the third: the shell-on's dusting, the shell's crisp at the fry.
Step 1. The shrimp's fry — 90 seconds at the fierce flame. The dusted shrimp spread to the smoking wok's single layer (in the oil's half), and fried 60 seconds to the shell's first crisp-gold — the single flip and 30 seconds more, the shrimp pulled at the pink's full turn to the waiting plate. Checkpoint — the shells have turned the crisp's translucent gold at the edges and the bodies the pink's just-cooked curl — the shell-on's own dividend at the fry (the shell's crisp the whole eating's argument), and the over-fried shrimp's 30-seconds-past its rubber's certain end.
Step 2. The base's bloom and the reunion's toss — 3 minutes. The remaining oil at the moderate-fierce, the doubanjiang's 20-second red release and the chillies, peppercorns, ginger and garlic's 40-second bloom — the par-boiled lotus root tossed 90 seconds to its stained gloss, and the fried shrimp returned for the final 60-second toss with the soy and sugar, the spring onion's fold at the last. Checkpoint — the eating test at the shell's first crunch: the crisp-gold shell's eat-whole argument and the sweet body beneath, the mala base's fire-numb cling at the fingers — every piece coated, none swimming (the dry pot's law), and the lotus root's crunch the fire's frame — the family's shellfish register complete at the wok's minute. Chef’s Note — the shell-on's crisp is this register's own identity and the fry's engineering: the cornstarch's dusting and the fierce flame's 90 seconds fry the shell itself to the brittle, translucent gold that the dry pot's table eats whole — the shell's own sweetness and the calcium's crunch the Sichuan street's own argument — and the peel-at-the-table habit the dish's lesser version. The same shell's crisp doctrine runs the salt-and-pepper shrimp's (#11's) master at the other spice's register; the shrimp's freshness the one law both families share.
Dry Pot Shrimp

Dry Pot Shrimp

Prep: 20 minutes · Cook: 10 minutes · Total: About 30 minutes · Serves 2–3

Ingredients

The shrimp

  • 500 g shell-on shrimp (the shell's own protection and the eat-with-the-shell's crisp argument — or the peeled at the easier table), vein-slitted, patted dry
  • 1 tbsp (10 g) cornstarch, ¼ tsp (1 g) salt — the shell's quick dust

The spice base's toss

  • 3 tbsp (45 ml) neutral oil
  • 1 tbsp (15 g) doubanjiang, mashed
  • 10 whole dried chillies, snipped; 1 tsp (3 g) whole Sichuan peppercorns
  • 1 tbsp (10 g) ginger, sliced; 3 cloves garlic, sliced
  • 100 g lotus root or potato, sliced thin and par-boiled 3 minutes (the crunch's bedfellow, optional)
  • 1 tbsp (15 ml) light soy, ½ tsp (3 g) sugar
  • 2 spring onions, cut to lengths; the coriander's handful; the sesame's scatter

Instructions

  1. The shrimp's fry — 90 seconds at the fierce flame. The dusted shrimp spread to the smoking wok's single layer (in the oil's half), and fried 60 seconds to the shell's first crisp-gold — the single flip and 30 seconds more, the shrimp pulled at the pink's full turn to the waiting plate. Checkpoint — the shells have turned the crisp's translucent gold at the edges and the bodies the pink's just-cooked curl — the shell-on's own dividend at the fry (the shell's crisp the whole eating's argument), and the over-fried shrimp's 30-seconds-past its rubber's certain end.
  2. The base's bloom and the reunion's toss — 3 minutes. The remaining oil at the moderate-fierce, the doubanjiang's 20-second red release and the chillies, peppercorns, ginger and garlic's 40-second bloom — the par-boiled lotus root tossed 90 seconds to its stained gloss, and the fried shrimp returned for the final 60-second toss with the soy and sugar, the spring onion's fold at the last. Checkpoint — the eating test at the shell's first crunch: the crisp-gold shell's eat-whole argument and the sweet body beneath, the mala base's fire-numb cling at the fingers — every piece coated, none swimming (the dry pot's law), and the lotus root's crunch the fire's frame — the family's shellfish register complete at the wok's minute.

Troubleshooting

SymptomCauseFix
Shells leathery, not crispThe fry's flame shy, or the dust skippedThe 230 °C wok's fury; the cornstarch's thin dust
Pot pooled the liquid at the endThe crowd's steam, or the shrimp wetThe patted-dry law; the staged batches' discipline
Fire without the perfumeThe base's bloom rushedThe doubanjiang's 20, the aromatics' 40 — the bloom's patience

Storage, Make-Ahead & Variations

- The dish serves the wok's moment — the shell's crisp the same-minute argument; the leftover's re-fry at the fierce flame the shell's softer second service. - The dry pot family's canon runs the loaded master (#58), the cauliflower (#84), and this shrimp's quick register — the identical doctrine's three speeds. The crayfish's summer argument and the frog's specialist pot the family's other members at the same law.