New Year's Eve Stir-Fried Shrimp

New Year's Eve Stir-Fried Shrimp

This **Spicy Sichuan Stir-Fried Shrimp** is a bold and flavorful dish that brings the heat with aromatic dried chili peppers, numbing Sichuan peppercorns, and rich chili sauce. Succulent shrimp are coated in a light starch and egg white mixture for a tender texture, then quickly stir-fried to perfection—ensuring they stay juicy and never overcooked. The dish comes alive as scallions, chilies, and peppercorns sizzle in the wok, creating a fragrant base. A touch of sugar balances the spice, while soy sauce and chicken essence deepen the umami flavor. Perfect for spice lovers, this dish delivers a mouthwatering combination of heat, tang, and savory depth. Serve it over steamed rice for a satisfying meal that’s quick to make but packed with restaurant-quality taste!

10 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
shrimps
300g

The aromatics

🧅
starch
2 tbsp
🧅
egg white
1 large
🧅
scallions
2 stalks (sliced)
🧅
dried chili peppers
2-3 pieces
🧅
Sichuan peppercorns
1 tsp

The sauce & seasonings

🧂
chili sauce
2 tbsp
🧂
sugar
1 tbsp
🧂
chicken essence
1 tsp
🧂
soy sauce
1 tbsp

Instructions

1. Step 1

Wash the shrimps clean, remove the shells, and take out the shrimp lines from the back. Add starch, egg white, and salt, and mix well for later use.

2. Step 2

Heat the wok with oil, and when the oil is 30% hot, add the shrimp meat and stir quickly to separate them. When the shrimp starts to change color, remove it immediately. Be careful not to overcook.

3. Step 3

Add 2 tablespoons of oil to the wok and continue heating. When the oil is 50% hot, add sliced scallions, dried chili peppers, Sichuan peppercorns, and chili sauce. Turn to low heat and stir-fry until fragrant. If it gets too dry, add 2-3 tablespoons of water or broth.

4. Step 4

After the chili sauce is fully melted, add the previously cooked shrimp meat, 1 tablespoon of sugar, and chicken essence for seasoning. Stir-fry until the shrimp is fully colored. If the chili sauce is very salty, do not add more salt. Adjust according to your taste. If the color of the chili sauce is not good, you can add less of it, and finally add 1 tablespoon of soy sauce if needed.

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