Hunan Hot-and-Spicy Shrimp
Adapted recipe by Leitesculinaria
Original recipe by Eileen Yin-Fei Lo | Mastering the Art of Chinese Cooking
- For the shrimp coating:
- 1 pound large shrimp (40 count per pound)
- 2 tablespoons lightly beaten egg whites
- 2 tablespoons peanut oil
- 2 tablespoons Shaoxing wine
- 1 tablespoon mung bean starch
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Pinch of white pepper
- For the sauce:
- 5 tablespoons ketchup (see Note below)
- 1 tablespoon oyster sauce
- 2 teaspoons white rice vinegar
- 2 teaspoons light soy sauce
- 1 1/2 teaspoons pepper flakes from Hot Pepper Oil (below) or 1 1/2 teaspoons coarsely ground dried Thai chiles
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 cup peanut oil
- 1 tablespoon peeled and of minced ginger
- 1 tablespoon minced garlic
- 1/2 cup 1/4-inch-dice shallots
- 1 1/2 tablespoons Shaoxing wine
- Hot Pepper Oil:
- Makes about 1 cup oil and pepper flakes
- 1/2 cup hot pepper flakes
- 1/3 cup sesame oil
- 1/2 cup peanut oil
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.