Ingredients

The following ingredients have 4 Servings
  • 20 shrimps (,divined and optionally butterflied)
  • 1 tbsp. Chinese cooking wine ( , Shaoxing wine )
  • 1/4 tsp. salt
  • 1/4 tsp. ground white pepper
  • 1/4 cup cornstarch
  • 3 tbsp. vegetable cooking oil
  • 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

Instruction

  • Marinate shrimp with cooking wine, white pepper and salt for around 5-10 minutes. Then transfer shrimp to a plastic bag, only the shrimp and discard the liquid. 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.
  • Heat around 3 tablespoon of oil in wok until really hot, place shrimp in and heat until they turn red.
  • Transfer the shrimps out and then pour the oil. Clean the wok and add another 1 tablespoon of clean vegetable cooking oil .Add ginger, garlic, Sichuan peppercorn and dried chili peppers. Fry for a while until aromatic. Use slow fire and fry doubanjiang until the oil turns red.
  • Place shrimp in, mix quickly. Add light soy sauce. Turn off fire and add spring onion sections. Mix well and serve hot.