Spicy & Numbing Mala Shrimp Stir-fry
#Malashrimp #ShrimpRecipe #EasyMalashrimp #FrozenShrimpHacks #PartyFood #DrinkPairing
While window shopping, I stumbled upon a Mala Shrimp meal kit and was intrigued. I wondered about Mala Shrimp, which seems to have quite firm shells, being sold as a kit. Upon closer inspection, it looked like it was made with regular whiteleg shrimp. So, I decided to make my own Mala Shrimp using frozen, peeled cocktail shrimp that only had their tails left. I used one packet of mala sauce and added doubanjiang and oyster sauce to adjust the seasoning. Since I dislike peeling shrimp and dealing with the mess, this recipe offers a convenient and delicious alternative. Enjoy this flavorful shrimp dish without the hassle!
Ingredients
- Frozen cocktail shrimp (peeled, tails on) 980g
- King oyster mushrooms 2
- Garlic cloves 5 (thinly sliced)
- Scallions (chopped) 3 Tbsp
- Mala sauce packet 1
- Doubanjiang (chili bean paste) 1 tsp
- Oyster sauce 1 Tbsp
- Cornstarch slurry (for thickening, adjust as needed)
Cooking Instructions
Step 1
Heat a deep pan or wok over high heat. Add cooking oil generously, then add the chopped scallions and sliced garlic. Stir-fry until fragrant, creating a flavorful scallion and garlic oil. Be careful not to burn the garlic.
Step 2
Once the scallion and garlic aroma is released, add the thawed and drained frozen cocktail shrimp to the pan. Stir-fry quickly over high heat until the shrimp turn pink and are cooked through.
Step 3
When the shrimp are partially cooked, add the sliced king oyster mushrooms. Continue to stir-fry. The mushrooms add a delightful chewy texture and enhance the overall flavor and nutrition of the dish.
Step 4
After stir-frying for a bit, use a kitchen torch to infuse the ingredients with a smoky ‘wok hei’ (breath of the wok) flavor. This step adds a depth of flavor that elevates the Mala Shrimp to the next level. While optional, it significantly enhances the taste.
Step 5
With the smoky flavor imparted, pour in the mala sauce. Add the doubanjiang and oyster sauce to balance and enrich the flavors. Stir everything together to coat the shrimp and mushrooms evenly with the sauce.
Step 6
As the sauce begins to thicken, gradually add the cornstarch slurry while stirring to achieve your desired consistency. Add the slurry slowly to avoid making the dish too gummy. If the seasoning is not strong enough, add a little more doubanjiang to adjust the taste. (Note: If using fresh shrimp instead of frozen, they might release less water, making the cornstarch slurry more essential for thickening. For frozen shrimp, adjust the amount of slurry based on the water content.)
Step 7
Finally, savor the signature numbing and spicy sensation of mala, with those distinct tingling peppercorn bits. This flavor is quite different from typical Korean chili flakes. For a touch of freshness and visual appeal, sprinkle some chopped parsley on top. Enjoy your delicious Mala Shrimp, made effortlessly with frozen cocktail shrimp!
