Hunan Hot And Spicy Shrimp Recipe 485
HUNAN HOT-AND-SPICY SHRIMP RECIPE - (4.8/5)
Provided by á-25087
Number Of Ingredients 27
Steps:
- Peel the shrimp, leaving the tail segments intact, then devein and clean them. In a bowl, mix together all of the ingredients to make the shrimp coating. Add the shrimp and turn to coat. Refrigerate for 30 minutes. To make the sauce mix together all of the ingredients in a small bowl and reserve. Heat a wok over high heat for 30 seconds. Add the peanut oil, and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the ginger and stir briefly. Add the garlic and stir briefly. Add the shallots, stir to mix, and lower the heat to medium. Cook for 2 to 3 minutes, or until the shallots soften. Raise the heat to high, add the shrimp and their coating, and stir to mix. Spread the shrimp in a single layer and cook for 1 minute, or until the shrimp begin to turn pink. Turn the shrimp over and mix. Drizzle in the wine, adding it along the edge of the wok, and mix well. Stir the sauce, pour it over the shrimp, and mix well. Stir-fry for about 1 1/2 minutes, or until the shrimp are well-coated and the sauce begins to bubble. Turn off the heat, transfer to a heated dish, and serve. Hot Pepper Oil: For this infused oil to be a success, the pepper flakes must be very hot, which is why I prefer dried Thai chilies for making the flakes. Heat a wok over high heat for 20 seconds. Add the sesame oil, peanut oil, and pepper flakes and stir. Reduce the heat to medium and cook for 2 to 3 minutes, or until the oil is very hot, but not boiling. Turn off the heat and let cool to room temperature. Pour the oil, including the pepper flakes, into a sterilized glass jar and close tightly. Allow the oil to rest for 10 minutes and then it can be used. The oil will keep at room temperature for up to 1 week or refrigerated for up to 3 months. The longer the oil is stored, the hotter it will become.
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- If you are using fresh shrimp, clean them so that they are peeled and deveined. The tail can be removed for ease of enjoying them as a meal, or left on if you would like to make these (using jumbo shrimp potentially for an appetizer).
- In a medium mixing bowl combine the marinade ingredients (water, cornstarch, oyster sauce and salt) then transfer the shrimp into the marinade. Turn to coat thoroughly, cover with plastic cling film wrap and refrigerate for at least 10 minutes to marinate.
- In a small bowl, combine the sauce ingredients (Shaoxing wine, soy sauce, hot chili oil, chili paste and sugar). Set aside.
- Heat your wok, large skillet or non-stick frying pan with the peanut oil over high heat. Once the oil shimmers and is just beginning to lightly smoke, roll the oil around the wok edges to coat.
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- Add Doubanjiang, tamari, rice vinegar, oyster sauce, and ketchup to a small bowl. Whisk to combine. Add 2 teaspoons cornstarch, whisk to combine. Add in chicken stock, whisk to combine. Set aside.
- Pat shrimp dry. Season with salt and pepper. Sprinkle with cornstarch on both sides. Heat a a large wok or non-stick pan to a high heat. Add 1 tablespoon of oil and swirl the pan to coat. Add shrimp. Stir-fry (use a spatula to continuously move the shrimp around and cook in the oil) shrimp until pink, about 2-3 minutes. Remove from pan. Set aisde.
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- Begin by mixing all of the shrimp coating ingredients in a medium size bowl. Add the shrimp, toss or mix by hand to coat. Refrigerate for about 30 minutes.
- Meanwhile, prepare the sauce by mixing all of the ingredients for the sauce in a small bowl. Set aside.
- Heat a cup of peanut oil in a wok over medium-high heat to about 300F. Add the shrimp, spreading them evenly across the bottom in one layer. Fry for 1 minute, until the shrimp starts to turn pink, flip the shrimp and continue cooking for another minute. Using a slotted spoon, remove the shrimp from the wok and place on a paper towel lined plate to remove excess oil. You may want to do this step in two batches as it will be much easier.
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- In a bowl, mix together all of the ingredients to make the shrimp coating. Add the shrimp and turn to coat. Refrigerate for 30 minutes.
- Heat a wok over high heat for 30 seconds. Add the peanut oil, and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the ginger and stir briefly. Add the garlic and stir briefly. Add the shallots, stir to mix, and lower the heat to medium. Cook for 2 to 3 minutes, or until the shallots soften.
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- In a medium bowl, whisk together the chili paste, soy sauce, rice vinegar, oyster sauce, honey, chicken stock and garlic.
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