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Fried Shrimp in Hot Spicy Sauce

Versatile:

Authentic Chengdu-style spicy and aromatic shrimp with a powerful kick of chili and Sichuan peppercorns, making it a customer favorite.

Numbing flavor:
Spicy flavor:

Versatile:

This dish can be adapted using different ingredients, such as Sautéed Crab in Hot Spicy Sauce or Fried Bullfrog in Hot Spicy Sauce, to suit local market preferences.

Product Involved

Numbing and Spicy Crayfish Seasoning

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cooking steps

Main Ingredients & Seasoning

Shrimps

300g

Spicy Crayfish Seasoning

100g
Accessory Ingredients

Chili oil

50g

Salad oil

50g

Sichuan peppercorns

5g

Dried chili sections

20g

Onion strips

50g

Green and red chili strips

150g
Preparation of Ingredients

1

Remove the heads from the shrimps, devein them by cutting along the back, and clean thoroughly.

2

Cut the green and red chilies and onions into strips and set aside.
Cooking Steps

1

Heat an appropriate amount of salad oil in a pan to 60% heat, fry the shrimps briefly, and set aside.

2

In the same pan, add 50g of salad oil, then stir-fry the dried chili sections and Sichuan peppercorns until fragrant.

3

Add the Spicy Crayfish Seasoning, stir-fry briefly, and then add the shrimps. Stir-fry with the green and red chili strips and onions until everything is cooked through. Plate the dish and serve hot.