Name: Mala Xiang Guo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Sichuan
Ingredients: 250 g shrimp (,deveined); 200 g chicken wings (, blanched ); 1 middle size potato (, peeled and sliced); 1/2 lotus root (, peeled and sliced); bunch of celery; 1/8 head of cauliflower; 1 tbsp. doubanjiang; 2 tbsp. hot pot seasonings; 3 tbsp. cooking oil; 5 cloves garlic; 1 thumb ginger; 1 tsp. Sichuan peppercorn; 10 dry red peppers; 2 green onion; 1/4 tsp. salt; 1 tsp. sugar; 1 tsp. sesame oil; 1 tbsp. toasted sesame seeds

1

Devine the shrimp and prepare all the other ingredients.

2

Blanch potato, lotus roots and caulifower in boiling water for 1 minute. Transfer out and drain completely.

3

Blanch chicken wings in boiling water for 1 minute. Transfer out and drain completely.

4

Add around 1 tablespoon of oil to the wok and then fry the shrimp until it turns amber. Don't overcook the shrimp. Transfer out.

5

Add extra oil and place 1 tablespoon of doubanjiang and hot pot seasonings. Fry over slow fire until the red oil turns out. Then add dried chili pepper, garlic and ginger. Fry over slow fire until aromatic.

6

Add onions shreds and fry until aromatic.

7

Add all the blanched vegetables and blanched chicken wings. Fry for 1 or 2 minutes over high fire.

8

Return shrimp, add sugar and salt, green onion sections and drizzle sesame oil. Mix everything together.

9

Add toasted sesame seeds before serving.