🍽️ How to Make Ganguo Da Xia (Dry Pot Prawns)

🧆 Ingredients

• 400g large prawns (shell-on, deveined)
• 1 onion (sliced)
• 1 green bell pepper (sliced)
• 1 red chili (sliced)
• 2 cloves garlic (sliced)
• 1 thumb ginger (sliced)
• 2 tablespoons chili bean paste (doubanjiang)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon Sichuan peppercorns
• 2 green onions (cut into sections)
• Salt to taste
• Cooking oil

🍳 Steps

1. Prepare Prawns: Rinse the prawns thoroughly under cold running water. Use kitchen shears to trim the legs and sharp rostrum. With a small knife, make a shallow cut along the back of each prawn and remove the dark vein. Leave the shells on for extra flavor and texture. Pat the prawns dry with paper towels to avoid splattering during frying.

2. Prepare Vegetables and Aromatics: Slice the onion, green bell pepper, and red chili into thin strips. Peel and slice the garlic and ginger. Cut green onions into 2-inch sections. Measure out all sauces and seasonings in advance for smooth cooking.

3. Stir-Fry Prawns: Heat 2-3 tablespoons of cooking oil in a wok over high heat until shimmering. Add the prawns in a single layer and fry for 1-2 minutes per side, or until the shells turn bright red and become slightly crispy. Remove prawns and set aside.

4. Add Aromatics: In the same wok, add a bit more oil if needed. Lower the heat to medium and add the Sichuan peppercorns, frying until fragrant but not burnt (about 30 seconds). Add the garlic, ginger, and chili bean paste (doubanjiang). Stir-fry for 1 minute until the oil turns red and the aromatics are fragrant.

5. Cook Vegetables: Increase heat to high. Add the sliced onion, green bell pepper, and red chili. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crisp. Avoid overcooking to maintain color and texture.

6. Combine and Season: Return the prawns to the wok. Add soy sauce, oyster sauce, sugar, and salt. Toss everything together to coat the prawns and vegetables evenly. Stir-fry for another 1-2 minutes, ensuring the sauce is well distributed and the prawns are cooked through (the flesh should be opaque and firm).

7. Finish and Serve: Add the green onions and give a final toss. Transfer everything to a preheated dry pot or serving dish. Serve immediately while hot for the best flavor and texture.

Key Points:

• Use fresh, high-quality prawns for optimal taste and texture.
• Do not overcook the prawns; they should be just cooked through and juicy.
• Adjust the amount of chili and Sichuan peppercorns to your preferred spice level.
• Prepare all ingredients before starting to cook, as stir-frying is a quick process.
• Serve with steamed rice to balance the bold flavors.

💡 Tips

• Use fresh prawns for best flavor and texture.
• Adjust chili and peppercorns for desired spice level.
• Shell-on prawns add extra aroma and crispness.
• Serve immediately for optimal taste.