Photograph of the finished Dry pot shrimp

China · Tôm xào nồi khô Tứ Xuyên

Dry pot shrimp

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 3.1 lb
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Celery Celery 14.1 oz
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 4.2 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.5 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.8 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Oil Oil 1 cups
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Trim the shrimp's antennae and leave the shells on, then pat them dry; the shrimp shells are the most flavorful part of this dish.
  2. 2 Fry potato slices in oil for 3 minutes until browned, then remove from the oil.
  3. 3 Fry the shrimp with the shells on at 190 degrees for 90 seconds until the shells are crispy and ready to eat, then remove them from the pan.
  4. 4 Sauté the soybean paste with garlic and ginger for 90 seconds until the oil turns red.
  5. 5 Add the dried chili peppers and Sichuan peppercorns and stir-fry for 30 seconds, then add the potatoes and celery and stir-fry for 2 minutes.
  6. 6 Add the shrimp to the pan and stir-fry for 40 seconds without adding water, then sprinkle with chopped scallions and serve in a cast iron skillet.
Start cooking