Blazing Dragons Kiss Authentic Sichuan Shrimp StirFry Málà Xiā

Blazing Dragons Kiss Authentic Sichuan Shrimp St

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Preparation time:20 Mins

Cooking time:10 Mins

Servings:4 servings

Ingredients:

• lb (450g) Large Shrimp (peeled and deveined)
• Tbsp Shaoxing Rice Wine
• tsp Light Soy Sauce
• /2 tsp Cornstarch
• Pinch of White Pepper
• Tbsp Cooking Oil (Peanut or Canola)
• –15 Dried Red Chilies (cut into 1-inch pieces)
• Tbsp Whole Sichuan Peppercorns
• cloves Garlic, thinly sliced
• inch Ginger, thinly sliced
• medium Red Bell Pepper, cut into 1-inch chunks
• /2 cup Snow Peas
• Scallions (whites and greens separated and chopped)
• Tbsp Light Soy Sauce (for sauce)
• Tbsp Dark Soy Sauce
• Tbsp Chinkiang Black Vinegar
• Tbsp Granulated Sugar
• tsp Sesame Oil
• tsp Cornstarch mixed with 2 Tbsp Cold Water (slurry)

Instructions:

• Prep the Shrimp: In a medium bowl, combine shrimp with Shaoxing wine, light soy sauce, cornstarch, and white pepper. Toss well and set aside to marinate.
• Mix the Sauce: In a separate small bowl, whisk together light soy sauce, dark soy sauce, Chinkiang black vinegar, sugar, and sesame oil. Set aside.
• Sear the Shrimp: Heat the wok over high heat until smoking. Add 1 Tbsp of the cooking oil. Quickly add the shrimp in a single layer and stir-fry for 60–90 seconds per side until nearly cooked through. Remove shrimp immediately and set aside.
• Bloom the Spices: Reduce heat to medium-high. Add the remaining 1 Tbsp of oil. Add the dried chilies and Sichuan peppercorns. Stir-fry constantly for 30–60 seconds until the chilies darken slightly and the peppercorns become intensely fragrant.
• Aromatics & Veg: Add the sliced ginger, garlic, and the white parts of the scallions. Stir-fry rapidly for 30 seconds until fragrant. Add the red pepper and snow peas. Stir-fry for 1–2 minutes until crisp-tender.
• Combine & Sauce: Return the seared shrimp to the wok. Give the pre-mixed sauce a quick stir and pour it over the shrimp and vegetables.
• Thicken: Immediately whisk your cornstarch slurry one last time and pour it into the center of the bubbling sauce. Stir continuously for 30 seconds until the sauce thickens.
• Finish: Remove from heat. Stir in the green parts of the scallions. Serve immediately over steamed rice.

Nutrition Facts

Calories:320 calories

Protein:35g

Fat:12g

Fiber:2g

Recipe Info

Category:Main Course

Cuisine:Sichuan

That Numbing, Spicy Kick: Welcome to Sichuan Shrimp Stir Fry Heaven!

The Wok’s Calling

Right then, pull up a chair! Have you ever taken a bite of something that makes your whole mouth buzz? I mean a proper, electric tingle that screams ‘flavour!’ That’s what we’re after today. If you're hunting for a Sichuan Shrimp Stir Fry that actually tastes like it came straight from Chengdu, you’ve landed in the right spot, mate. This isn't just another Spicy Shrimp Stir Fry ; this is the genuine article.

What You Need to Know

I know what you’re thinking when you see Sichuan thrown around. Is it going to be too complicated? Is it going to be too spicy? Or maybe you're wondering if this Mala Shrimp Recipe will take all night. Nope! Most recipes online just dump ingredients in, but we’re going to properly bloom those spices. We’ll make sure your shrimp are tender, not rubbery, and that you get that famous málà tingle right.

Sorting the Spice Myths

Loads of folks try to make a Chinese Shrimp Dish but skip the essential step: toasting the peppercorns. Honestly, you might as well be making prawn toast! This guide nails that crucial flavour foundation. We’re ditching the weak sauces and focusing on achieving that authentic numbing spice shrimp feeling using real Sichuan Peppercorns . Trust me, getting the heat and the tingle right is the secret to a brilliant Wok Shrimp Recipe .

Getting Started with the Good Stuff

Before we get the wok screaming hot, let’s get our bits ready. We’re marinating the shrimp just briefly—you want them plump, not mushy. A splash of Shaoxing wine and a tiny bit of cornstarch is all they need to keep that perfect texture when they hit the heat. Remember, speed is key in a proper Quick Shrimp Stir Fry , so prep is everything.

Next up, we need the heavy hitters: those dried chilies and those glorious peppercorns. Don’t panic about the heat level; we can take out some of the chili seeds if you prefer less fire, but those peppercorns are essential for that tongue-tingling magic. This will be the best Dried Chili Shrimp you've ever whipped up at home.

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Right then, settle in! As a chef, there’s nothing I enjoy more than translating the vibrant, fiery magic of Sichuan cuisine for the home cook. This isn't just about heat; it’s about that famous málà —the numbing and spicy thrill.

This outline for a truly cracking Sichuan Shrimp Stir Fry will give you a blueprint for a dish that’s fast, flavour-packed, and utterly addictive. Let’s get this mapped out!

Ingredients, Sourcing & Smart Substitutions

Getting the right gear and knowing your flavour building blocks is half the battle, honestly. A cracking Shrimp Stir Fry is built on quality components.

Core Shopping List

The shrimp need to be decent, mind you. I look for prawns that feel firm, not floppy. For the marinade, you'll need 1 lb (450g) of large shrimp. We're keeping things simple: use 1 Tbsp (15ml) of Shaoxing Rice Wine—if you can’t find it, a dry sherry will do in a pinch. The 1/2 tsp of cornstarch is vital; it gives the shrimp a lovely silky coating. We stick to light soy sauce for saltiness, and just a pinch of white pepper.

Flavour Architecture

This is where we build that famous málà . If you skip the Sichuan peppercorns, it’s just a spicy Spicy Shrimp Stir Fry , not the real deal. For that signature tingle in our Mala Shrimp Recipe , you absolutely need 1 Tbsp of whole Sichuan Peppercorns . Toast them dry in the wok first—this wakes up that citrusy, buzzy flavour. Pair those with 10 to 15 dried red chilies. My top tip? Snip them up but shake out most of the seeds; otherwise, your mouth will feel like it’s been kissed by a firework! For an easy swap if you're missing the dried peppers, use 1 to 2 tsp of a good chili garlic sauce alongside your garlic and ginger. It gives you heat, even if it misses a touch of that smoky, dried-chili background flavour you get in an Authe Recipe .

Equipment & Mise en Place

You don't need a massive restaurant setup, but a Wok Shrimp Recipe cooks best in something that gets seriously hot. If you only have a skillet, use the biggest, heaviest one you own.

Get your prep done before the heat goes on. Seriously. Once those spices hit the hot oil, you have about 60 seconds before things burn. I always chop my garlic, ginger, and peppers, mix the sauce in one small bowl, and have the shrimp marinating in another. Having everything ready means you can focus entirely on timing that searing. If you’re new to this, remember the golden rule for any Quick Shrimp Stir Fry : cook the shrimp until they are almost done, pull them out, let everything else cook, and then throw them back in at the very end. It stops them from getting tough. Trust me on this; I learned that the hard way trying to rush a Chinese Shrimp Dish years ago!

Right then, settle in! As a chef, there’s nothing I enjoy more than translating the vibrant, fiery magic of Sichuan cuisine for the home cook. This isn't just about heat; it’s about that famous málà —the numbing and spicy thrill.

This outline for a truly cracking Sichuan Shrimp Stir Fry will give you a blueprint for a dish that’s fast, flavour-packed, and utterly addictive. Let’s get this mapped out!

Before You Cook

Getting your ducks in a row is half the battle with anything fast-paced, especially a proper Wok Shrimp Recipe . My mates who tried this before I nailed the timing always ended up with either soggy shrimp or spices that tasted burnt. The key? Prep everything first. Seriously.

My rival, 'Wok Warrior Wendy,' always bangs on about having your mise en place ready three minutes before you even turn the hob on. She’s not wrong. Get your shrimp marinated for at least ten minutes—that cornstarch coating is vital for texture. If you skip that, your Shrimp Stir Fry will be sad and watery, not slick and glossy. And for goodness sake, make sure your sauce is mixed before you start frying. No faffing about looking for the dark soy when the chilies are sizzling!

Guided Cooking Sequence

This is where the magic happens, and where you need your focus. We are aiming for a Quick Shrimp Stir Fry , so speed and temperature are everything. If you’re using an oven for something else, ignore it—this needs the ferocious direct heat of a stovetop or wok.

1. Get the Shrimp Ready: Marinate the shrimp for ten minutes. This little coating stops them from seizing up.
2. Sear the Shrimp: Get your wok smoking hot—I mean, really hot. Add half the oil and toss the shrimp in. Cook for 90 seconds max per side until pink. Take them out immediately. Trust me on this. If they are fully cooked now, they will be bouncy balls of disappointment later.
3. Bloom the Spice: Lower the heat slightly. Add the remaining oil. Now, drop in those dried chilies and the whole Sichuan peppercorns. Stir constantly for about 45 seconds . You want that fierce, numbing aroma—that's your málà awakening. If they start turning black, yank the heat down or pull the wok off the heat instantly; burnt peppercorns taste bitter, not brilliant. This is the heart of your Mala Shrimp Recipe .
4. Add the Hard Veg: Throw in the ginger, garlic, and scallion whites. Cook for another 30 seconds until you can practically taste the punch of the garlic. Add the peppers and peas for about a minute—we want them crunchy, not floppy.
5. The Grand Finale: Chuck the nearly-cooked shrimp back in. Pour over your pre-mixed sauce. As it starts bubbling, whisk your cornstarch slurry and pour it in. Stir for another 30 seconds until everything is glossy and clinging beautifully. That’s your Authentic Recipe coming together. Finish with the green scallions. You've made an Authe
   nRecipe !

Save-It Section

I often make a double batch of the spice mix (chilies and peppercorns) because finding good quality SichuanPeppercor
nShrimp spices can be a faff. Store the toasted spices dry in an airtight jar; they’ll keep for weeks and are perfect for tossing into instant noodles for an upgrade to Numbi
ng Spice Shrimp .

What if you mess up the sauce? It happens! If it’s too salty, squeeze in a tiny bit of lime juice or water and add a pinch more sugar to balance it out. If it seems thin, just use that cornstarch slurry trick we just did. For that perfect Spicy Shrimp Stir Fry experience next time, remember that letting the cooked shrimp rest for five minutes after the initial sear stops carry-over cooking. It keeps the texture spot-on. Enjoy that tingle!

Right then, settle in! As a chef, there’s nothing I enjoy more than translating the vibrant, fiery magic of Sichuan cuisine for the home cook. This isn't just about heat; it’s about that famous málà —the numbing and spicy thrill.

This outline for a truly cracking Sichuan Shrimp Stir Fry will give you a blueprint for a dish that’s fast, flavour-packed, and utterly addictive. Let’s get this mapped out!

Flavor & Texture Secrets

Taste & Texture Upgrades

Look, anyone can chuck shrimp in a wok. To make this dish sing, you need those finishing touches. I always save a few toasted Sichuan peppercorns and crush them lightly just before serving—it boosts that signature numbing spice shrimp buzz right at the end. For plating, forget a messy pile. Serve it over stark white rice, perhaps garnished with some bright green slivers of spring onion and a tiny drizzle of bright red chili oil (the good stuff, not the watery rubbish).

Compared to those chain takeaway versions of Shrimp Stir Fry , where everything tastes vaguely sweet? Our game changer here is the authentic bloom of the dried chilies and the peppercorns. I learned the hard way not to rush that step. Burn the spices, and the whole batch is ruined! We’re going for fragrant depth, not bitterness.

Nutrition & Dietary Paths

For the mains, this Mala Shrimp Recipe keeps things relatively lean. Per serving, you’re looking at about 320 calories—decent protein from the shrimp, obviously. It’s naturally low in fat, provided you don’t douse the wok in oil.

If you're dodging gluten, no sweat. Just make sure your soy sauce is tamari or use coconut aminos. It'll taste slightly different, granted, but it’ll keep the Chinese Shrimp Dish authentic in spirit. For lighter calories, skip the sugar in the sauce slightly, but don't skimp on the vinegar; that balance is crucial for a proper Spicy Shrimp Stir Fry .

Serving & Pairing Ideas

This Wok Shrimp Recipe is begging for plain steamed Jasmine rice. It’s the only thing that can handle the sauce. If you want something extra, quickly sauté some greens, like baby bok choy, tossed with just salt and garlic—nothing fancy.

If you make a big batch of this Dried Chili Shrimp , it keeps alright in the fridge for three days. The trick to reheating? High heat, fast! Don't simmer it; just flash-fry it in a searing hot wok for 60 seconds to bring back that smoky char. It needs that intensity.

Seriously, ditch the takeaway menus. This Sichuan Shrimp Stir Fry is your new weeknight hero. Give it a go and tell me what you think—once you nail that málà factor, you’ll never look back.

If you're craving more ideas, explore The Easy Shrimp and Vegetables Skillet Our Zesty Garlic Lemon OnePan Hero , Stop Searching The Ultimate Copycat Bonefish Grill Bang Bang Shrimp Recipe and My 15Minute Quick and Delicious Shrimp Scampi No Faffing About .

For deeper guidance, visit Sichuan Pepper .