Hunan Hot-and-Spicy Shrimp

Name: Hunan Hot-and-Spicy Shrimp
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 to 6 servings
Ingredients: 1 pound large shrimp; 2 tablespoons lightly beaten egg whites; 2 tablespoons peanut oil; 2 tablespoons Shaoxing wine; 1 tablespoon mung bean starch; 1 teaspoon sugar; 1/2 teaspoon salt; Pinch of white pepper; 5 tablespoons ketchup; 1 tablespoon oyster sauce; 2 teaspoons white rice vinegar; 2 teaspoons light soy sauce; 1 1/2 teaspoons pepper flakes from Hot Pepper Oil; 1 1/2 teaspoons sugar; 1/4 teaspoon salt; 1/4 cup peanut oil; 1 tablespoon peeled and minced ginger; 1 tablespoon minced garlic; 1/2 cup 1/4-inch-dice shallots; 1 1/2 tablespoons Shaoxing wine

User Reviews

5.0

9 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings
4 to 6 servings
Calories
354 kcal
Course
Main Course
Cuisine
Chinese

Hunan Hot-and-Spicy Shrimp

Iris Warren

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Hunan hot and spicy shrimp are tossed in a peppery mix and then seared in a reach-for-the-fire-extinguisher-hot sauce of chiles, ginger, garlic, and shallots.

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Ingredients

Servings

1 pound large shrimp (40 count per pound)

For the shrimp coating

2 tablespoons lightly beaten egg whites
2 tablespoons peanut oil
2 tablespoons Shaoxing wine
1 tablespoon mung bean starch
1 teaspoon sugar
1/2 teaspoon salt
Pinch of white pepper

For the sauce

5 tablespoons ketchup (see Note below)
1 tablespoon oyster sauce
2 teaspoons white rice vinegar
2 teaspoons light soy sauce
1 1/2 teaspoons pepper flakes from Hot Pepper Oil (below) or 1 1/2 teaspoons coarsely ground dried Thai chiles
1 1/2 teaspoons sugar
1/4 teaspoon salt

To stir-fry the shrimp

1/4 cup peanut oil
1 tablespoon peeled and minced ginger
1 tablespoon minced garlic
1/2 cup 1/4-inch-dice shallots
1 1/2 tablespoons Shaoxing wine

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Instructions

Peel the shrimp, leaving the tail segments intact, then devein and clean them.
In a bowl, mix together all of the ingredients to make the shrimp coating. Add the shrimp and turn to coat. Refrigerate for 30 minutes.
To make the sauce mix together all of the ingredients in a small bowl and reserve.
Heat a wok over high heat for 30 seconds. Add the peanut oil, and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the ginger and stir briefly. Add the garlic and stir briefly. Add the shallots, stir to mix, and lower the heat to medium. Cook for 2 to 3 minutes, or until the shallots soften.
Raise the heat to high, add the shrimp and their coating, and stir to mix. Spread the shrimp in a single layer and cook for 1 minute, or until the shrimp begin to turn pink. Turn the shrimp over and mix.
Drizzle in the wine, adding it along the edge of the wok, and mix well. Stir the sauce, pour it over the shrimp, and mix well. Stir-fry for about 1 1/2 minutes, or until the shrimp are well-coated and the sauce begins to bubble.
Turn off the heat, transfer to a heated dish, and serve.

Notes

Makes about 1 cup oil and pepper flakes
1/2 cup hot pepper flakes
1/3 cup sesame oil
1/2 cup peanut oil
For this infused oil to be a success, the pepper flakes must be very hot, which is why I prefer dried Thai chilies for making the flakes. Heat a wok over high heat for 20 seconds. Add the sesame oil, peanut oil, and pepper flakes and stir. Reduce the heat to medium and cook for 2 to 3 minutes, or until the oil is very hot, but not boiling.
Turn off the heat and let cool to room temperature. Pour the oil, including the pepper flakes, into a sterilized glass jar and close tightly. Allow the oil to rest for 10 minutes and then it can be used. The oil will keep at room temperature for up to 1 week or refrigerated for up to 3 months. The longer the oil is stored, the hotter it will become.
Note: Ketchup in China
Once a common import stocked on Asian market shelves in the United States, and now found only on occasion, Chinese ketchup is made from tomatoes, vinegar, and spices, like its popular Western counterpart. Its use differs, however. In China, ketchup is used as a coloring agent, and nowadays some cooks even use tomato paste in its place. Look for Koon Yick Wan Kee brand ketchup, made in Hong Kong.
Some food scholars believe that ketchup originated in China. In southern China, on the island once known as Amoy and today called Xiamen, cooks use a flavoring mixture of fish essence and soy sauce they call keh chap, that could be, as has been suggested, a precursor. It is a piquant thought.

Nutrition Information

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Serving 1portion Calories 354kcal (18%) Carbohydrates 18g (6%) Protein 19g (38%) Fat 22g (34%) Saturated Fat 4g (20%) Monounsaturated Fat 10g Trans Fat 0.01g Cholesterol 143mg (48%) Sodium 1478mg (62%) Fiber 2g (8%) Sugar 9g (18%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 354 kcal

% Daily Value*

Serving	1portion
Calories	354kcal	18%
Carbohydrates	18g	6%
Protein	19g	38%
Fat	22g	34%
Saturated Fat	4g	20%
Monounsaturated Fat	10g	50%
Trans Fat	0.01g	1%
Cholesterol	143mg	48%
Sodium	1478mg	62%
Fiber	2g	8%
Sugar	9g	18%