Dry Hot Pot Shrimp


  • 2 lb shrimp

  • 1 lb roughly chopped root vegetables

  • 1 tsp of salt

  • 1 tsp of white pepper

  • 1 tbsp of Shaoxing wine

  • 1/2 cup of corn starch

  • 1 pack of dry hot pot sauce *

  • 5 cups of vegetable oils for frying shrimp, and 1 tablespoon for frying vegetables

  • Chopped garlic

  • Chopped ginger

  • A pitch of cilantro for garnishing

  • White sesame seeds for garnishing

* you could use 1/2 cup of dry chill bean paste (Lao gan ma) to substitute it)


  1. Marinate shrimps using salt, Shaoxing wine, and white pepper for 20 minutes. Coat them with cornstarch before frying.

  2. Heat oil to middle-high heat. Add shrimp one by one. Fry for two minutes. For a more crispy result, fry twice. Plate them on a paper towel.

  3. Heat some oil in a clean wok, put garlic and ginger into stir-fry until smelling the aroma. Add vegetable frying for 1-2 minutes.

  • Add shrimp. Add dry hot pot sauce fry for 1 minute. Turn off the heat.

  • Spread cilantro and sesame seeds on the top. Serve immediately.

By: Brin Xu

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