Mala Xiang Guo - Mala Dry Pot
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
261 kcal
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Course
Main Course
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Cuisine
Chinese
Mala Xiang Guo - Mala Dry Pot
Description
This Mala Dry Pot recipe begins with blanching shrimp, chicken wings, and vegetables like potato slices, lotus root, cauliflower, and celery to soften while maintaining crispness. The proteins are cooked separately to avoid overcooking. In a wok, oil is heated to fry shrimp until just amber, then removed. Additional oil is used to fry doubanjiang (fermented chili paste) and hot pot seasonings slowly until red oil forms, releasing complex aromatics. Garlic, ginger, and onions are added and cooked until fragrant.
The blanched vegetables and chicken wings are then stir-fried on high heat briefly before the shrimp is returned to the wok. Green onion pieces and sesame oil are added for freshness and flavor balance. The dish is finished with sprinkled toasted sesame seeds. The result is a richly flavored, spicy, and numbing stir-fry with a crispy and tender texture contrast between shrimp, meat, and vegetables.
This dry pot style allows intense seasoning to coat all ingredients without excess liquid. It pairs well with steamed rice to balance the bold spiciness. The dish is suited for those seeking Sichuan-style numbing heat with varied textures from tender meats and firm vegetables.
Ingredients
- 250 g Shrimp ,deveined
- 200 g chicken wings , blanched
Vegetables
- 1 potato peeled and sliced
- 1/2 lotus root , peeled and sliced
- celery bunch
- 1/8 cauliflower head
Seasonings
- 1 tbsp. doubanjiang
- 2 tbsp. hot pot seasonings
- 3 tbsp. neutral cooking oil generic cooking oil
- 5 cloves garlic
- 1 thumb ginger
- 1 tsp. Sichuan peppercorn
- 10 dry red pepper
- 2 green onion
- 1/4 tsp. salt
- 1 tsp. sugar
- 1 tsp. sesame oil
- 1 tbsp. sesame seeds toasted
Instructions
Make prepartion
- Devine the shrimp and prepare all the other ingredients.
- Blanch potato, lotus roots and caulifower in boiling water for 1 minute. Transfer out and drain completely.
- Blanch chicken wings in boiling water for 1 minute. Transfer out and drain completely.
Fire it up
- Add around 1 tablespoon of oil to the wok and then fry the shrimp until it turns amber. Don't overcook the shrimp. Transfer out.
- Add extra oil and place 1 tablespoon of doubanjiang and hot pot seasonings. Fry over slow fire until the red oil turns out. Then add garlic and ginger. Fry over slow fire until aromatic.
- Add onions shreds and fry until aromatic.
- Add all the blanched vegetables and blanched chicken wings. Fry for 1 or 2 minutes over high fire.
- Return shrimp, and mix well. Add green onion sections and drizzle sesame oil.
- Add toasted sesame seeds before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 157mg | 7% |
| Potassium | 551mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1178IU | 24% |
| Vitamin C | 170mg | 189% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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