Mala Shrimp Recipe

Prepare shrimp

Rinse shrimp and pat dry with paper towels. If shells remain, leave tails on if desired. Trim any remaining veins. Place shrimp in a bowl.

Add 1 tbs cornstarch, 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1/4 tsp salt and 1/8 tsp white pepper to the shrimp. Toss until evenly coated. Let sit 10–15 minutes while you prepare the other ingredients; cornstarch will give the shrimp a slightly velvety texture when cooked.

Heat a wok or large skillet over medium-high heat. Add 3 tbs vegetable oil and warm until shimmering but not smoking.

Add 1 tbs Sichuan peppercorns and 10 dried red chilies to the oil. Fry briefly, stirring, for about 30–45 seconds until fragrant and the chilies darken slightly. Be careful not to burn them. Use a slotted spoon to remove whole peppercorns and whole chilies to a small bowl if you prefer less biting heat but keep the infused oil in the wok.

Lower heat to medium. Add garlic and ginger (4 cloves garlic and 1 tbs ginger) and stir-fry 20–30 seconds until aromatic.

Add 1 tbs doubanjiang and 1/2 tbs chili bean sauce (if using). Stir-fry the paste with the aromatics for 30–45 seconds to release oils and deepen flavor.

Stir in 1 tbs chili oil (or lard-based chili crisp) and 3 stalks scallion pieces, cook 15 seconds to combine.

Pour in 1/4 cup chicken or vegetable stock to deglaze the wok, scraping any browned bits from the bottom. Add 1/2 tbs light soy sauce, 1/4 tsp dark soy sauce (optional), and 1/2 tsp sugar. Taste quickly and adjust for balance: should be savory, spicy, and slightly umami-sweet.

Bring sauce to a simmer. Mix 1 tsp cornstarch with 1 tbs water to make a slurry and stir into the simmering sauce to slightly thicken. Cook 30–45 seconds until glossy.

Push sauce to one side of the wok. Increase heat to high and add the marinated shrimp in a single layer. Stir-fry 1–2 minutes until the shrimp first turn pink around the edges, then toss into the sauce and continue cooking another 1–2 minutes until shrimp are opaque and just cooked through (internal temp ~120–135°F / 50–57°C). Do not overcook or shrimp will become rubbery.

Drizzle 1/2 tsp sesame oil over the shrimp and toss to combine. If you removed whole peppercorns and chilies earlier but want more texture, add some back now.

Turn off heat. Spoon the mala shrimp onto a serving plate. Garnish with 1 tsp toasted sesame seeds and 2 tbsp chopped fresh cilantro (if using). Serve immediately with steamed rice or as part of a larger meal.