Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Chinese Dry Pot|Shrimp
Ultimate guide of making Chinese shrimp dry pot at home
Course
Main Course
Cuisine
Sichuan cuisine
Keyword
hot pot, shrimp
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
2
Calories
393
kcal
Author
Elaine
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
Calories:
393
kcal
|
Carbohydrates:
15
g
|
Protein:
54
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Cholesterol:
630
mg
|
Sodium:
3124
mg
|
Potassium:
623
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
250
IU
|
Vitamin C:
38.1
mg
|
Calcium:
417
mg
|
Iron:
6.6
mg