Hot Dishes
Spicy Shrimp
timer
15 MIN
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4 servings
About This Recipe
This mouthwatering Sichuan-style spicy prawn stir-fry delivers bold flavors and irresistible aroma in every bite. Plump prawns are wok-fried to perfection with a fiery blend of crushed dried chilies, fragrant garlic, ginger, and scallions, then simmered in a rich sauce featuring savory bean paste and a hint of hot pot base for depth. The dish gets its signature numbing kick from Sichuan peppercorns, while star anise (eight角桂皮) and bay leaves add complex spice notes. Quick-cooked to retain the prawns’ tender texture, the dish finishes with a glossy starch-thickened sauce that clings to each piece. A final sprinkle of fresh scallions brightens this restaurant-quality stir-fry that’s perfect for spice lovers. The clever use of leftover hot pot base reduces waste while intensifying the umami-packed sauce. Ready in minutes, this sizzling prawn dish brings authentic Sichuan heat to your table with its perfect balance of mala (numbing-spicy) flavors and wok hei (breath of the wok) aroma.
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- prawns 200g
The aromatics
- scallions 50g
- garlic 20g
- old ginger 20g
The sauce & seasonings
- peanut oil 2 tbsp
- bean paste 2 tbsp
- hot pot base 1 tbsp
- star anise 2 pieces
- cinnamon bark 1 piece
- bay leaves 1-2 leaves
- dried chili peppers 3-4 pieces
- Sichuan peppercorns 1 tsp
- starch 1 tbsp
menu_book Directions
1
Step 1
Rinse the prawns and drain the water for later use.
2
Step 2
Finely chop the scallions, garlic, and old ginger, and crush the dried chili peppers and eight角桂皮 into small pieces, tear the bay leaves into small pieces.
3
Step 3
Heat the wok and add peanut oil, wait until the oil surface has a smoky smell.
4
Step 4
Pour in the prawns and stir-fry until they change color, then remove them and set aside for later use.
5
Step 5
Add a small amount of peanut oil to the wok, heat it up, and then add the chopped scallions, ginger, and garlic to stir-fry until fragrant. Then pour in three spoons of bean paste and a small amount of hot pot base (mainly because there is still some leftover base at home that hasn’t been eaten yet, and it’s a pity to waste it). After stir-frying, pour in the previously prepared Sichuan peppercorns, dried chili peppers, and spices.
6
Step 6
Then pour in the prawns that were set aside earlier, change to medium heat, cover the lid, and simmer for three minutes. Then change to high heat and stir-fry for 15 seconds, and pour in the starch to thicken the sauce.
7
Step 7
Before serving, sprinkle some chopped scallions and stir-fry briefly to mix well, and it’s done.
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