Sze-chwan Spicy Shrimp Recipe

Marinate shrimp

Rinse and pat the shrimp dry. Place shrimp in a bowl and add rice wine, egg white, cornstarch, and 1/4 tsp salt. Mix until evenly coated. Let sit 10–15 minutes while you prepare other ingredients; this tenderizes the shrimp and produces a silky texture when cooked.

Before cooking, drain any excess liquid from the shrimp and set aside. The marinade should lightly cling to the shrimp.

Prepare sauce

In a small bowl whisk together doubanjiang, sweet bean sauce (or hoisin), dark soy, light soy, black vinegar, sugar, and 3 tbs water or stock until smooth. In a separate tiny bowl combine 1 tsp cornstarch with 1 tsp water to make a slurry; set both aside. Taste the sauce quickly: it should be spicy, sweet, salty, and tangy—adjust sugar or vinegar slightly if needed.

Infuse oil and toast peppercorns

Heat a wok or large skillet over medium-high heat until very hot. Add 2 tbs neutral oil. When oil shimmers, add the Szechuan peppercorns and dried red chilies. Stir-fry for 20–30 seconds until fragrant and the peppercorns begin to darken slightly — be careful not to burn the chilies.

Add the minced garlic, julienned ginger, and the white parts of the scallions (reserve greens for garnish). Stir-fry for about 20–30 seconds until aromatic.

If using pickled red chilies or pickled mustard stems, add them now and stir for another 10 seconds to release their flavor into the oil.

Cook shrimp

Increase heat to high. Add the marinated shrimp in a single layer (work in two batches if necessary to avoid overcrowding). Stir-fry for about 1–2 minutes per side or until the shrimp turn pink and opaque and just curl. Do not overcook — shrimp cook quickly.

Push the shrimp to one side of the wok (or remove to a plate if your wok is crowded). Pour the prepared sauce mixture into the center of the wok and immediately pour in the cornstarch slurry while stirring to combine. The sauce should begin to thicken within 30–60 seconds.

Toss the shrimp in the thickened sauce so each piece is well coated. Add the sliced scallion greens and drizzle sesame oil. Stir for another 10–15 seconds to marry flavors and bring everything to a glossy finish.

Turn off heat. Transfer the Sze-chwan Spicy Shrimp to a serving plate. Sprinkle toasted sesame seeds and chopped cilantro if using. Serve immediately with steamed rice or stir-fried greens.

Storage: Refrigerate leftovers in an airtight container up to 2 days; sauce will thicken — gently reheat with a splash of water or stock to loosen.