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–+ servings
静的干锅虾

Jing's Dry Pot Braised Shrimp

静
I love shrimp, and this recipe is my own creation. It uses hot pot soup base to dry-braise the shrimp. There is a more complex Chengdu dish called dry-braised shrimp that combines ground pork and pickled vegetables, but this recipe is simpler and easy to make for dinner.
4 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese Home Cooking
Servings 2
Calories 657 kcal

Equipment

Ingredients
  

Ingredients for Griddle Shrimp:

  • 20 shrimp or more
  • 1 red onion, medium
  • 2 potato peeled and sliced thin (5 mm, or approx 3/16 inch)
  • 1 tbsp fresh ginger minced (use less if you prefer)
  • 2-3 cloves fresh garlic minced
  • 4-5 stalks celery small celery, not the larger stalks
  • Salt to taste
  • white sugar to taste
  • 100 g Hot Pot soup base or 60g of Pixian Doubanjiang bean paste

Instructions
 

Preparation:

  • De-vein the shrimp, but leave the shells on. Use a sharp knife or kitchen shears to cut the back of the shell and remove the vein. Leaving the shell on keeps the shrimp moist inside when cooking. 
    20 shrimp
  • Peel the potatoes, ginger, garlic, and onion. Remove the leaves from the celery and wash the stalks.
    1 red onion, medium, 2 potato, 1 tbsp fresh ginger, 2-3 cloves fresh garlic
    干锅虾的新鲜食材
  • Finely chop the onion, ginger, and garlic.
    切碎的红洋葱、姜和大蒜
  • Cut the potatoes into slices 5 mm thick.
  • Soak the potato slices in cold water to remove the starch. Replace the water and repeat until the water is clear.
    Soak the potato slices
  • Cut the celery into sections.
    4-5 stalks celery
    Chop the celery

Cooking:

  • Add water to a pot and bring to a boil, then blanch the potatoes. Boil for 1-2 minutes, then remove the potatoes and discard the water.
    2 potato
    blanch the potatoes
  • Add fresh, cold water to the pot again, put the shrimp in the cold water, and heat to boiling to blanch the shrimp.
    20 shrimp
    把虾焯一下
  • Remove the shrimp from the water and rinse.
    set the blanched shrimp aside
  • Add an appropriate amount of oil to a dry pan and fry the potatoes in the pan until golden on both sides, then remove.
    Fry the blanched potatoes and set aside
  • Fry the shrimp in hot oil until golden on both sides and remove.
    将白虾炒熟后备用
  • Heat oil in the wok, then add the onion, ginger, and garlic and stir fry until fragrant.
    1 tbsp fresh ginger, 2-3 cloves fresh garlic, 1 red onion, medium
    Saute the onion, ginger, and garlic
  • Next, add the hot pot base ingredients and fry until melted.
    100 g Hot Pot soup base
    Add the hot pot soup base
  • Add the celery and stir-fry until it is tender.
    4-5 stalks celery
    Add the celery
  • Add the potatoes and shrimp and stir-fry for 30 seconds. Add salt and sugar to taste and finish.
    Salt, white sugar
    stir fry the vegetables

Notes

  • Add the ginger, garlic, celery, salt, and sugar in amounts according to your taste preference.
  • When frying the potatoes, be careful not to let the potatoes stay in the same place in the hot pan for a long time to prevent burning.
  • If you don't have hot pot base, you can use Pixian Doubanjiang instead.

Nutrition

Calories: 657kcalCarbohydrates: 46gProtein: 8gFat: 50gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 37gCholesterol: 16mgSodium: 93mgPotassium: 1238mgFiber: 7gSugar: 6gVitamin A: 365IUVitamin C: 50mgCalcium: 83mgIron: 2mg
Keyword braising, dry, celery, garlic, ginger, hot pot soup base, potatoes, red onion, salt, Seafood Recipes, shrimp, sugar, white
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