*hunan Shrimp Recipe
Make *hunan Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Prep
Sauce
Vegetables & Aromatics
Finishing
Method
Marinade & Prep
- 1
Prepare shrimp
Rinse and pat dry 1 lb shrimp. In a medium bowl combine 1 tbs cornstarch, 1 tsp light soy sauce, 1 tsp Shaoxing wine and 1/4 tsp white pepper. Add shrimp and toss until evenly coated. Let sit 10–15 minutes while you prepare other ingredients.
- 2
Mix sauce
In a small bowl whisk together 1/2 cup stock, 1 tsp dark soy, 1 tsp light soy, 1 tsp chili bean paste, 1 tsp Chinkiang vinegar and 1/2 tsp sugar. In a separate tiny bowl dissolve 1 tsp cornstarch in 1–2 tbs cold water to make a slurry and set aside.
- 3
Prep aromatics & veg
Thinly slice 4 garlic cloves, cut 1 tbs ginger into matchsticks, separate white and green parts of 3 scallions and slice on bias. Halve and de-seed 6 dried chilies. Julienne 1/2 cup each red and green bell pepper. If using, rinse 1/2 cup snap peas or baby corn.
Cooking
- 4
Heat wok and oil
Place a wok or large skillet over high heat until smoking hot. Add 2 tbs vegetable oil and swirl to coat.
- 5
Bloom spices
Add 6 halved dried chilies and 1/2 tsp toasted Sichuan peppercorns (if using) to the hot oil. Stir-fry 10–20 seconds until fragrant and chilies darken slightly — be careful not to burn.
- 6
Aromatics
Add sliced garlic, ginger matchsticks and the white parts of the scallions. Stir-fry 20–30 seconds until aromatic.
- 7
Cook vegetables
Add the julienned bell peppers and optional snap peas/baby corn. Stir-fry 1–2 minutes just until vegetables begin to soften but remain crisp.
- 8
Cook shrimp
Push vegetables up the wok sides or to one side, add the marinated shrimp in a single layer and spread briefly. Stir-fry shrimp 1–2 minutes until they start to turn pink and curl. Combine with vegetables and continue cooking another minute until shrimp are opaque and cooked through (total 2–3 minutes depending on size).
- 9
- 10
Thicken sauce
Slowly pour the cornstarch slurry into the wok while stirring. Cook 30–60 seconds until the sauce thickens and coats the shrimp and vegetables.
- 11
Finish
Turn off heat and stir in 1/2 tsp sesame oil and the green parts of the scallions. Taste and add salt if needed. Sprinkle 1 tsp toasted sesame seeds if desired. Serve immediately.