Try this Hunan Shrimp (Hot and Spicy) recipe, or contribute your own.
- for the sauce:
- 1 tsp sugar
- 1 egg white lightly beaten
- 2 tbsp peanut oil
- 1 tbsp oyster sauce
- 5 tbsp ketchup
- a pinch of white pepper
- 3 large garlic cloves minced
- 1 tbsp minced ginger
- 2 tbsp shaoxing wine
- 1 tbsp shaoxing wine
- 1 lb large shrimp peeled, leaving the tail segments intact, and de-veined
- 1 cup peanut oil for frying
- 6 shallots, thinly sliced
- for the shrimp coating:
- 1 tbsp mung bean starch
- 1 tsp sea or kosher salt
- 2 tsp white rice vinegar
- 1 tsp hot pepper oil with pepper flakes (see my szechuan for mild spiciness, plus more to taste
- 2 tsp light soy sauce
- 1 tsp sea or kosher salt
- Carbohydrate 7.8969809206791 g
- Cholesterol 172.3651006 mg
- Fat 8.80572201589989 g
- Fiber 0.160601241250099 g
- Protein 23.7875317574629 g
- Saturated Fat 1.5280189182072 g
- Serving Size 1 1 serving (164g)
- Sodium 2317.33581902138 mg
- Sugar 7.736379679429 g
- Trans Fat 0.903321824968363 g
- Calories 220 calories
Step-by-step
- Begin by mixing all of the shrimp coating ingredients in a medium size bowl. Add the shrimp, toss or mix by hand to coat. Refrigerate for about 30 minutes.
- Meanwhile, prepare the sauce by mixing all of the ingredients for the sauce in a small bowl. Set aside.
- Method 1: Heat a cup of peanut oil in a wok over high heat to about 300F. Add the shrimp, spreading them evenly across the bottom in one layer. Fry for 1 minute, until the shrimp starts to turn pink, flip the shrimp and continue cooking for another minute. Using a slotted spoon, remove the shrimp from the wok and place on a paper towel lined plate to remove excess oil. You may want to do this step in two batches as it will be much easier.
- Pour off the oil form the wok, leaving 3 tablespoons behind.
- Turn the heat to high. Add the garlic, the ginger and stir briefly. Add the shallots, stir briefly and lower the heat to medium. Stir-fry for 2 to 3 minutes, or until the shallots are nicely caramelized and soft.
- Return the heat back to high and add the shrimp. Drizzle the wine over the shrimp and mix well. Stir the sauce, pour it over the shrimp and mix well. Stir-fry for about 1-2 minutes, or until the shrimp are well-coated and the sauce begins to bubble.
- Method 2: This is not the traditional Hunan shrimp preparation method that I know of, but I really like the results. Instead of shallow frying the shrimp, we will stir-fry them with just a little bit of oil. In a wok, heat three tablespoons of oil over high heat. Just as you see a whiff of smoke, add the garlic and the ginger and stir briefly. Add the shallots, stir briefly and lower the heat to medium. Stir-fry for 2 to 3 minutes, or until the shallots are nicely caramelized and soft.
- Turn the heat back to high, add the shrimp, arranging them in a single layer. Cook for about 1 minute then flip and continue cooking for another minute or so, until the shrimp is pink on both sides.
- Drizzle the wine over the shrimp and mix well. Stir in the sauce, pour it over the shrimp and mix well. Stir-fry for about 1-2 minutes, or until the shrimp are well-coated and the sauce begins to bubble.
- Final step for both methods: Remove the shrimp from heat, transfer to a heated dish, and serve immediately with steamed rice of vegetables.
What happens when you swap mung bean starch for cornstarch in a traditional Chinese coating? The protective barrier holding moisture inside the shellfish changes entirely. Mung bean starch, often labeled as green bean starch, provides a crisper, more delicate crust that resists dissolving into heavy sauces compared to corn-derived alternatives. If substituting cornstarch, use an equal one-to-one ratio by volume, though expect a softer exterior finish. Deep-frying the shrimp at 300 degrees Fahrenheit for precisely one minute per side creates the ideal textural contrast before they meet the aromatic pan base. Lowering wok heat during shallot caramelization prevents scorching the minced garlic and ginger, preserving clean aromatics rather than bitter notes. Hunan cuisine historically favors pungent, sour, and intensely spicy profiles utilizing dry chili peppers and fermented beans, distinguishing it from the numbing peppercorns of neighboring Sichuan province. When opting for the streamlined stir-fry method instead of oil blanching, wait for a visible wisp of smoke before introducing aromatics to ensure proper searing temperatures. Drizzling Shaoxing rice wine directly onto the hot metal perimeter of the wok flashes the alcohol instantly, vaporizing harsh ethanol notes while leaving behind nutty, complex fermented depth.
