5 from 1 vote
Chinese Dry Pot|Shrimp
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Ultimate guide of making Chinese shrimp dry pot at home
Course: Main Course
Cuisine: Sichuan cuisine
Keyword: hot pot, shrimp
Servings: 2
Calories: 393 kcal
Author: Elaine
Ingredients
  • 500 g shrimp
  • 10 middle size mushrooms
  • 2 little fresh cucumber
  • 1 small bunch of celery
  • 20 g dried wood ear
  • 1 teaspoon salt
  • 1 teaspoon chicken essence , optional
  • 1 teaspoon roasted sesame seeds , garnish
  • 1 tablespoon chopped spring onion
Soup:
  • 10 dry red peppers
  • 1 tbs Sichuan peppercorn
  • 4 pieces of bay leaves
  • 2 pieces of cassia
  • 3 ~5 star anise
  • 1 tbs fennel
  • 5 garlic cloves
  • 1 section of ginger
  • 1/2 tablespoon cooking oil
  • 1 spring onion white
Spicy Soup:
  • 1 tablespoon doubanjiang
  • 1/2 tablespoon cooking oil
Instructions
  1. Wash and treat the shrimp.
  2. Cut celery, mushroom and cucumber into small pieces. Cut garlic, ginger and white part of spring onions in thin slices. And chop the spring onions for garnish. Soak the dried wood ear in hot clean water until soft. Drain all the side ingredients.
  3. Add some water into a wok, then put bay leaves, star anise, cassia, Sichuan peppercorn and fennel to cook for 5 minutes. Pour out soup only and save in a bowl.
  4. Heat up some oil in wok, put garlic and ginger in to stir-fry until smelling the aroma. Pour the water cooked with seasoning into wok and simmer for 30 minutes. Save the soup in a bowl and set aside.
  5. Heat up some oil again in a wok. Add doubanjiang or other chili paste to stir-fry until the oil becomes light red.
  6. Take two teaspoons of soup cooked and add to wok, bring to a boiling. Then transfer to a bowl.
  7. Heat up oil in wok, and then stir fry shrimp to golden-brown. I do not use deep fry for the consideration of health. But you can use deepf-fry in this step if you want to make the shirmp crisper.
  8. Heat up some oil in wok; add ginger and garlic to stir-fry. Then put cooked red pepper and Sichuan peppercorn in and stir-fry with high heat.
  9. Then add cooked vegetables and pork, one tablespoon of soup and salt to continue stir-fry until all the ingredients are surfaced with non-spicy soup.
  10. Add the spicy soup averagely and garnish some roasted sesame seeds and chopped spring onions.
Nutrition Facts
Chinese Dry Pot|Shrimp
Amount Per Serving
Calories 393 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 630mg 210%
Sodium 3124mg 130%
Potassium 623mg 18%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 3g
Protein 54g 108%
Vitamin A 5%
Vitamin C 46.2%
Calcium 41.7%
Iron 36.8%
* Percent Daily Values are based on a 2000 calorie diet.