Spicy & Tangy Shrimp Stir-fry with Doubanjiang
Craving a Chinese-style Shrimp Stir-fry? This ‘Doubanjiang Shrimp Stir-fry’ with a Spicy Kick is Your Answer!
The secret ingredient? A splash of vinegar at the end! Experience a delightful balance of spicy, sweet, and tangy flavors that will tantalize your taste buds. This dish is a must-try for all crustacean lovers! It offers a wonderful contrast of textures and a robust umami flavor. From “Every Recipe in the World” on “10000 Recipe” platform.
Main Ingredients
- 10 large shrimp, peeled and deveined
- 1/2 large scallion, chopped
- 3 Tbsp Doubanjiang (Chinese chili bean paste)
- 3 Tbsp minced pork
- 1 inch ginger, thinly sliced
- 3 dried red chilies
- 2 Tbsp vinegar
- 1 Tbsp Shaoxing wine (or cooking wine)
- 1 Tbsp sugar
- Vegetable oil, for stir-frying
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the aromatics. Thinly slice the ginger. Wash the scallion and dried chilies, then finely chop them. Having these prepped makes the cooking process much smoother.
Step 2
Prepare the shrimp for optimal flavor. Gently remove the vein from the back of each shrimp. Also, remove the heads and shells. Properly cleaned shrimp will result in a cleaner taste and texture in the final dish.
Step 3
Heat a wok or large skillet over medium-low heat and add a generous amount of vegetable oil. Add the chopped dried chilies, sliced ginger, and chopped scallion. Stir-fry gently, allowing the aromatics to infuse the oil with their fragrance. This step is crucial for building a flavorful base.
Step 4
Once the fragrant aroma from the chilies, ginger, and scallions fills the air, add the minced pork to the pan. Use chopsticks or a spatula to break up the pork and stir-fry until it’s cooked through and lightly browned. Rendered pork fat will add extra flavor.
Step 5
Now it’s time to add the star of the dish – the sauce and shrimp! Add the Doubanjiang, sugar, and black pepper to the pan with the pork. Stir-fry well to combine, making sure the paste doesn’t burn. Once the sauce is fragrant, add the prepared shrimp and Shaoxing wine. Stir-fry quickly until the shrimp turn pink and are just cooked through. Be careful not to overcook, as this can make the shrimp tough.
Step 6
For the finishing touch, pour the vinegar around the edges of the pan. Turn off the heat immediately and toss everything together to combine. The final addition of vinegar adds a bright, tangy note that balances the richness and spice. Your delicious Doubanjiang Shrimp Stir-fry is now complete! Serve hot over rice or enjoy as a flavorful side dish.
