Entree: China – Hunan – 湖南炒虾 ➤ Hunan chao xia (Wok-tossed shrimp stir-fried with Hunan chilies, fermented bean paste, garlic, and ginger for a bold, spicy-sour flavor)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Additional 12 min

Total 25 min

Ingredients

- 20 large shrimp, peeled and deveined, approx. 1 lb (454 g)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) Shaoxing wine or dry sherry
- 1 tsp (3 g) cornstarch
- 2 tbsp (30 ml) vegetable oil for stir-frying
- 2 cloves garlic, minced
- 1 tbsp (6 g) ginger, finely julienned
- 6–8 dried red chilies, cut in half and seeds removed for moderate heat (or to taste)
- 2–3 fresh small red chilies, sliced (optional, for fresh heat)
- 1 tbsp (18 g) doubanjiang (fermented broad bean chili paste)
- 1 tsp (5 g) sugar
- 1 tsp (5 ml) dark soy sauce for color (optional)
- 1/2 cup (60 g) sliced scallions (white and green parts separated)
- 1/4 cup (60 ml) chicken stock or water
- 1 tsp (3 g) sesame oil
- 1 tsp (3 g) toasted sesame seeds for garnish (optional)
- Cooked steamed rice for serving

Instructions

1. Toss shrimp with light soy sauce, Shaoxing wine, and cornstarch; let sit 10–15 minutes to marinate.
2. Heat a wok or large skillet over high heat until smoking slightly; add vegetable oil and swirl to coat. Add marinated shrimp in a single layer and stir-fry 1–2 minutes until they begin to turn pink but are not fully cooked; remove shrimp and set aside.
3. Add a touch more oil if needed. Reduce heat to medium-high and add garlic, ginger, dried chilies, and fresh chilies; stir-fry briefly until fragrant, about 30 seconds.
4. Stir in doubanjiang and sugar, frying for 20–30 seconds to release the paste’s aroma. Add the white parts of the scallions and the chicken stock, scraping any browned bits from the wok.
5. Return shrimp to the wok, toss quickly to coat with the sauce, and continue to stir-fry until shrimp are opaque and cooked through, about 1–2 minutes.
6. Finish with dark soy sauce if using for color, drizzle sesame oil, and toss in green scallion tops. Transfer to a platter, sprinkle with toasted sesame seeds if desired, and serve immediately with steamed rice.