Spicy Shrimp and Potato

March 17, 2025 10 Minutes Easy

Nutritional Information

780 kcal
Calories
36g
Protein
47g
Carbohydrates
48g
Fat
Recipe Hot Dishes
Spicy Shrimp and Potato

Crispy Shrimp and Potato Stir-Fry is a mouthwatering Sichuan-inspired dish that combines golden fried potatoes with succulent shrimp in a bold, aromatic sauce. Thinly sliced potatoes are coated in cornstarch and fried to perfection, creating a crispy texture that pairs beautifully with shrimp cooked until their shells are delightfully crunchy. The dish comes alive with the rich umami of Pixian bean paste, the heat of dried red chilies, and the floral kick of Sichuan peppercorns. Garlic sprouts add a fresh, pungent note, while a blend of soy sauce, sugar, and sesame oil balances the flavors. Quick pan-frying locks in the ingredients’ textures, making every bite a satisfying mix of crispiness and tenderness. Perfect as a main or side dish, this recipe brings restaurant-quality flavors to your kitchen with its irresistible combination of spicy, savory, and slightly sweet notes.

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Peel the potatoes and slice them into thin pieces.
Step 1
2
Step 2
Soak the potato slices in clean water to remove excess starch, then drain and pat dry.
Step 2
3
Step 3
Place the potato slices in a bowl, sprinkle with an appropriate amount of cornstarch, and coat each slice evenly.
Step 3
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Step 4
Heat oil in a pan to 60% heat, add the potato slices, and fry until golden brown. Remove and drain excess oil.
Step 4
5
Step 5
Leave a small amount of oil in the pan, add the fresh shrimp, and use a combination of pan-frying and deep-frying to cook the shrimp until the shells are crispy. Remove and drain excess oil.
Step 5
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Step 6
Clean and wash the garlic sprouts, cut them into oblique sections. Cut the dried red chili into sections.
Step 6
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Step 7
Finely chop the Pixian bean paste for later use.
Step 7
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Step 8
Heat a small amount of oil in the pan, add Sichuan peppercorns, and fry until fragrant. Remove the fried Sichuan peppercorns and reserve the oil.
Step 8
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Step 9
Add garlic and ginger to the pan and stir-fry, then add the red chili and Pixian bean paste, and stir-fry until the oil turns red.
Step 9
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Step 10
Add the pan-fried shrimp and fried potato slices, then add a small amount of sugar and an appropriate amount of soy sauce, and stir-fry evenly.
Step 10
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Step 11
Sprinkle with garlic sprouts, add a small amount of monosodium glutamate and white pepper powder, and finally drizzle with a small amount of sesame oil before serving.

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