π About This Recipe
Originating from the heart of Sichuan province, Gan Shao Xia is a masterclass in the 'dry-braising' technique, where the sauce is reduced until it clings to the seafood like a savory, spicy velvet. This dish features succulent jumbo shrimp enveloped in a complex profile of fermented broad bean paste, aromatic ginger, and a hint of sweetness. Itβs a bold, vibrant centerpiece that captures the essence of authentic Szechuan soul food with every fiery bite.
π₯ Ingredients
The Shrimp
- 1 lb Jumbo Shrimp (peeled and deveined, tail-on for presentation)
- 1 tablespoon Shaoxing Wine (for marinating)
- 1 teaspoon Cornstarch (to protect the delicate texture)
- 1/4 teaspoon Salt
Aromatics and Paste
- 1.5 tablespoons Doubanjiang (Szechuan Chili Bean Paste) (finely minced to release oils)
- 1 tablespoon Fresh Ginger (minced)
- 3 cloves Garlic (minced)
- 3 pieces Scallions (white and green parts separated, finely chopped)
The Braising Liquid
- 1/2 cup Chicken Stock (unsalted or low-sodium)
- 1 tablespoon Tomato Ketchup (provides color and a subtle tang)
- 1 teaspoon Sugar (to balance the heat)
- 1 tablespoon Chili Oil (with flakes for extra punch)
- 1 teaspoon Chinkiang Black Vinegar (added at the end for brightness)
- 3 tablespoons Cooking Oil (neutral oil like vegetable or grapeseed)
π¨βπ³ Instructions
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1
Pat the shrimp completely dry with paper towels; moisture is the enemy of a good sear. In a medium bowl, toss the shrimp with Shaoxing wine, salt, and cornstarch. Let marinate for 10-15 minutes.
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2
In a small bowl, whisk together the chicken stock, ketchup, and sugar until the sugar is fully dissolved. Set this braising liquid aside.
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3
Heat a wok or large heavy-bottomed skillet over high heat until a drop of water flicked onto the surface evaporates instantly.
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4
Add 2 tablespoons of oil and swirl to coat. Add the shrimp in a single layer. Sear for 1 minute per side until they turn pink and slightly charred, but are only 80% cooked. Remove shrimp and set aside.
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5
Wipe the wok clean if there are burnt bits. Add the remaining 1 tablespoon of oil over medium-low heat.
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6
Add the minced Doubanjiang. Stir-fry for 30-45 seconds until the oil turns a bright, translucent red and becomes highly aromatic.
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7
Increase heat to medium. Add the ginger, garlic, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant, taking care not to burn the garlic.
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8
Pour in the prepared braising liquid. Bring to a vigorous simmer and let it reduce by about one-third, which should take roughly 2 minutes.
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9
Return the shrimp to the wok. Toss continuously to coat each shrimp in the thickening sauce.
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10
Drizzle the chili oil and the Chinkiang black vinegar around the edges of the wok. This 'finishing' vinegar adds a layer of complexity.
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11
Continue to stir-fry for another minute until the sauce has reduced to a thick glaze that 'clings' (Gan Shao) to the shrimp rather than pooling at the bottom.
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12
Turn off the heat. Toss in the green parts of the scallions for a final pop of color and freshness.
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13
Transfer to a warm platter immediately and serve while the shrimp are plump and the sauce is glossy.
π‘ Chef's Tips
Always mince your Doubanjiang; the fermented beans can be large and salty, and mincing ensures the flavor is distributed evenly. Don't overcook the shrimp in the first step; they will finish cooking in the sauce, ensuring they stay succulent and not rubbery. If you can't find Chinkiang vinegar, a mix of balsamic and red wine vinegar is a decent substitute, though the flavor profile will shift slightly. For a truly authentic look, leave the shells on the shrimp; it protects the meat and the shells hold onto the sauce beautifully. Adjust the sugar slightly if your Doubanjiang is particularly salty; different brands vary in sodium levels.
π½οΈ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the intense, spicy oils. Pair with a chilled, off-dry Riesling to cut through the heat of the Szechuan peppercorns and chili. A side of stir-fried bok choy or garlic spinach provides a refreshing, crunchy contrast to the rich shrimp. For a traditional multi-course meal, serve this after a light, clear egg drop or wonton soup. Garnish with extra toasted sesame seeds or fresh cilantro for an added layer of aroma.