Sichuan Shramp

Adopted from Omnivore's Cookbook: https://omnivorescookbook.com/sichuan-shrimp-stir-fry/ 

Ingredients:

Marinade:
1 lb (450 g) shrimp , peeled and deveined
1 T light soy sauce
1 T Shaoxing wine (or dry sherry)
2 T cornstarch

Stir Fry:
1 cup dried Chinese chili peppers
3 cloves garlic , minced
1/2 ” (1 cm) ginger , minced
3 green onions - save some greens for garnish
1 T Doubanjiang
1 T ground Sichuan peppercorns
2 T roasted peanuts

Instructions:

1. Pat the shrimp dry with paper towels or leave in colander to drain for a few minutes. Transfer to a medium-sized bowl with marinade ready. Toss to coat well. Marinate for 15 minutes.

2. Cut the chilis into 1/2” pieces and place in a colander that has holes big enough to have the chili seeds fall through. Shimmy the colander above a big plate to separate some of the seeds from the chilis. Put deseeded chilis in a bowl along with other stir fry ingredients.

3. Heat some olive oil in a large skillet over medium-high heat until hot. Add the shrimp. Let cook without moving for 1 to 2 minutes, until the bottom turns golden. Flip to cook the other side for another 1 to 2 minutes, until turning golden and the shrimp are fully curled up.

4. Add stir fry ingredients. Cook and stir until fragrant, about a minute or two.