How to Make Spicy Dry Pot Potato Shrimp Video

Sichuan-style dry pot shrimp and potato Potato Shrimp ingredients: 500 grams of prawns, one potato, Pixian Doubanjiang sauce, 50 grams,ginger slices, green and red hot chili pepper, salt,coriander, white sesame, oil,sugar 1/3 spoon, garlic slices, pepper, cooking wine

How to make Sichuan-style dry pot shrimp and potato:

1. Cut the head and tail of the prawns, making a cut on both sides and along the back to remove the sand vein; marinate the prepared prawns with salt, pepper, and cooking wine for 10 minutes.

2. Heat the pan with oil until it is about 3/5 heated, then add ginger and garlic slices to release their aroma, followed by adding 50 grams of Pixian Doubanjiang sauce to cook out the red oil. Add green and red hot chili peppers, stir-fry with cooking wine and 1/3 spoon of sugar, continue stir-frying until fragrant; deep-fry the prawns until they turn red.

3. Slice the potato into thin slices (about 2 cm thick), then use a sieve to dry them for 5 minutes before adding them to the pan with the shrimp, not stirring immediately but allowing the heat and oil to pass through the potato slices; stir-fry the potato until it absorbs the red oil, as its thin structure will cause the starch to gelatinize, making the potato crispy. After stir-frying well, serve in a dish, sprinkle with coriander and white sesame seeds.potato slices lay flat, air dry for 5 minutes before adding to the pot with shrimp and stir-frying together, do not flip immediately, allow heat and oil to pass through the potato slices, making them absorb the red oil, as the potato slices are thin with starch, heating allows the starch to gelatinize, resulting in crispy potato slices, after stir-frying well, remove from the pan, sprinkle with coriander and white sesame seeds