Spicy & Numbing Mala Shrimp
Like Yoon Kye-sang in ‘The Outlaws’! Homemade Mala Shrimp Recipe
Do you remember the Mala Crayfish that Yoon Kye-sang enjoyed so much in the movie ‘The Outlaws’? The chewy texture combined with the numbing mala flavor is truly exquisite! However, there are often reviews stating that Mala Crayfish doesn’t offer much meat due to its nature as freshwater crawfish. That’s why we’ve prepared a delicious alternative! Introducing our ‘Mala Shrimp’ recipe, which is even more satisfying and plentiful than Mala Crayfish. You can easily enjoy this professional-grade spicy and numbing flavor at home. It’s perfect as a side dish for rice or as a tempting snack with drinks!
Ingredients
- 30 fresh shrimp (medium or large)
- 5-6 cloves garlic
- 1/2 stalk green onion
- Generous amount of cooking oil
- 1 packet Haodao Mala Xiang Guo sauce (or adjust to taste)
Cooking Instructions
Step 1
First, wash and prepare the fresh shrimp. For preparation, before peeling, remove the hard head, and trim the protruding legs and long antennae with scissors. Making a shallow incision along the back and removing the ‘vein’ will result in a cleaner dish. (Alternatively, you can cook them with the shells on for extra flavor!)
Step 2
Now, let’s create that amazing mala aroma. Heat a pan over medium heat and add a generous amount of cooking oil. Add the finely chopped green onions and sauté for about 1-2 minutes until their fragrance infuses the oil, creating a fragrant green onion oil. This step adds sweetness and depth to the dish.
Step 3
Once the green onion oil is fragrant, add the thinly sliced garlic to the pan. Stir-fry the garlic over low to medium-low heat, being careful not to burn it, to enhance its aroma. As the garlic turns golden brown, a nutty fragrance will begin to rise.
Step 4
Add all the prepared shrimp to the pan and stir-fry them with the green onion and garlic to allow the flavors to meld. When adding the shrimp, spread them out in the pan to prevent them from clumping together.
Step 5
Stir-fry the shrimp until they turn opaque and develop a plump, pinkish hue. Be careful not to overcook, as this can make the shrimp tough. Sauté them quickly, monitoring their progress. Keep stirring occasionally to prevent sticking.
Step 6
Now it’s time to add the addictive mala sauce. I used the entire packet of Haodao Mala Xiang Guo sauce, but the level of spiciness and numbing sensation can be adjusted to your personal preference. Start by adding about half of the sauce, mix well with the shrimp, and taste. Add more sauce gradually until you achieve your desired flavor. Be cautious, as too much sauce can make the dish too salty.
Step 7
Quickly stir-fry until the mala sauce evenly coats the shrimp. Your delicious Mala Shrimp is ready! Stir one last time just before turning off the heat for a glossy and appetizing finish. Enjoy it hot for the best flavor. Leftover sauce is also great for mixing with rice!
