For all mala hot pot lovers, you should never miss this shrimp dry pot. It is numbing, savory, hot, and full of flavor, so it matches greatly with steamed rice, congee, and bears.
What’s Sichuan dry pot
In a previous post, I shared mala Xiang Guo, which is a newly popular star in addition to traditional mala hot pot from Sichuan cuisine. This shrimp dry pot is super lovely and additive. These Sichuan-style mala dry pots are popular in China and have become a sensation around the world as they feature a flavorful blend of spices, tongue-numbing, chili peppers, and aromatics that make mala dishes unique and strong. Preparing mala dishes is easy as all you need to do is boil mala broth in the pot and add any combination of protein or vegetables for exceptional flavor. Whether for a special occasion or just because you feel like it, mala hot pot and mala dry pot will certainly please your taste buds!
Shrimp dry pot is one of the most options
Although Sichuan is not a sea coastal city, we love all kinds of seafood. In a dry pot, shrimp dry pot is the most delicious. The shrimp dry pot contains fresh and juicy large shrimp, vegetables, Sichuan pepper spice blend, garlic, ginger, and scallion all cooked in a rich mala broth to bring out all the flavors of the ingredients.
Ingredients breakdown
Hot pot seasonings (火锅底料)-The most important seasoning in all types of dry pots are hot pot base seasonings. You can choose the hot pot base from one of the most famous hot pot restaurant chains in China, Hai Di Lao. Or the hot pot base from the local brand in Chongqing Qiao Tou is also a good choice.
Doubanjiang– Another important seasoning is Dou Ban Jiang, a kind of chili bean paste. Pixian Dou Ban Jiang is a favorite in Sichuan. This seasoning can help to make Ma La Xiang Guo get an attractive color and flavor.
Sichuan peppercorn – Sichuan peppercorn is another essential dry pot ingredient. Sichuan pepper has a citrusy but numbing flavor that adds an interesting dimension to dry pots.
Dry chili pepper– The dry chili pepper gives the dry pot a smoky, spicy flavor and aroma.
Aromatics- Garlic and ginger– Garlic and ginger enhance the flavors of the portion and give the dry pot a unique aroma.
Vegetables -A variety of vegetables can be added to the dry pot, such as potatoes, lotus root, or any other vegetables you prefer.
Shrimp– Fresh shrimp is an essential ingredient in a shrimp dry pot. We love to keep the shells on to add more flavor and aroma to the dry pot, but you can remove them if desired.
Spam– I also add some spam as an extra protein.
Instructions
Preparation
- Marinate shrimp with green onion and ginger, then add around 1 tablespoon of Shaoxing wine. Then mix well and set aside for 10 minutes.
- Blanch all of the potato and lotus roots in boiling water for 1 minute. Transfer out and drain completely.
Assemble the dry pot
Add oil to the wok and then fry the shrimp until it turns amber. Don’t overcook the shrimp. Transfer out
Add extra oil and place 1 tablespoon of doubanjiang and hot pot seasonings. Fry over slow fire until the red oil turns out.
Add ginger and garlic and fry aromatic.
Return shrimp in and all the blanched potato and lotus root, spam, then add red onion and celery.
Sprinkle some toasted sesame seeds, mix well and serve hot.
What to serve with
Shrimp dry pot is a must-try dish for all mala lovers! But it is slightly salty and hot. So only mild soups like winter melon soup, lotus root soup, or plain staple food like steamed rice and some drinks are the best matches.
Can I reheat it
Yes, you can reheat this shrimp dry pot. The best option is using a microwave, making this even more delicious. It is similar to curry dishes, tasting better on the second day.
How about no hot pot seasonings
Although hot pot seasoning is quite important for dry pot, this can also be cooked without hot pot seasonings because it might be quite hard to find. You need to double the amount of doubanjiang and add the following spices.
- 4 pieces of bay leaves
- 2 pieces of cassia
- 3 star anises
- 1 tbs fennel
Chinese Dry Pot|Shrimp
Ingredients
Proteins
- 500 g shrimp , deveined
- 7-8 pieces of spam
Vegetables
- 1 potato , peeled and sliced
- 1/2 lotus root , peeled and sliced
- 1 small bunch of celery , cut into sections
- 1 tbsp. roasted sesame seeds , for garnish
- 10 dry red peppers
- 1 tbs Sichuan peppercorn
- 1 section of ginger
- 1 whole garlic , peeled
- 1 tbsp. doubanjiang
- 3 tbsp. cooking oil
- 30g hot pot seasonings
- 2 green onion , cut into sections
- 1/4 tsp. salt
- 1/4 tsp. sugar
Instructions
Make a prepartion
- Marinate shrimp with green onion and ginger, then add around 1 tablespoon of Shaoxing wine. Then mix well and set aside for 10 minutes.
- Blanch all of the potato and lotus roots in boiling water for 1 minute. Transfer out and drain completely.
Assemble the dry pot
- Add oil to the wok and then fry the shrimp until it turns amber. Don't overcook the shrimp. Transfer out.
- Add extra oil and place 1 tablespoon of doubanjiang and hot pot seasonings. Fry over slow fire until the red oil turns out.
- Add ginger and garlic and fry aromatic.
- Return shrimp in and all the blanched potato and lotus root, spam, then add red onion and celery.
- Add salt and saugar. Sprinkle some toasted sesame seeds, green onion section, mix well and serve hot.
Nutrition
What is the difference between 干锅 and 麻辣香锅？
麻辣香锅 is a sub-type of 干锅，though most of the dry pot is hot and spicy.