EPCOT Festival of the Arts Sichuan Red Hot Mala Shrimp Recipe

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Disney's Festival of the Arts
We wanted to have a little of Disney’s Festival of the Arts at home so we researched and created a recipe for their Red Hot Mala Shrimp.

It’s already been a long winter at home and we thought nothing could spice it up like Disney’s Festival of the Arts Sichuan Red Hot Mala Shrimp.  However, we will not make it to Walt Disney World  this month.  Instead, we carefully researched all the components of this dish.  Mala is a traditional, spicy Sichuan (Chinese) set of spices and cooking style.  Once we found a recipe for Mala Shrimp we adapted that to the dish available at the Festival of the Arts  to come up with this spicy and very flavorful version.  The resulting dish is easy to make and it’s great fun to eat but can be very spicy.  The most difficult aspect of the recipe is cooking the noodles while the shrimp cooks.

The Ingredients for Disney’s Festival of the Arts Sichuan Red Hot Mala Shrimp

We were able to get everything we needed from a local grocer and online.  Some even came from last year’s garden.

Disney's Festival of the Arts Sichuan Red Hot Mala Shrimp
Many of these ingredients fall in the exotic category. However, we found all were available at the local grocer or online.

Sriracha Peanut Sauce and Noodles

½ Cup Smooth Peanut Butter
4 Tablespoons Hot Water
1 Tablespoon Sriracha Sauce
1 Teaspoon Soy Sauce
1 Teaspoon Toasted Sesame Oil
Juice and Zest of one Lime
Two Ramen Noodle packages (flavor packet discarded)

Mala Shrimp

1 Pound Extra Large Raw Shrimp Shelled and deveined
1 Tablespoon Chinese cooking wine
1/4 Teaspoon Salt
1/4 Teaspoon Ground White Pepper
1/4 Cup Cornstarch
4 Tablespoons Vegetable Oil Separated
3-5 Dried Red Chili Peppers (we used Thai Peppers form our garden)
10 Sichuan Peppercorns
1 Tablespoon Doubanjiang
2 Garlic Cloves Grated (also from the garden)
1 Ginger Thumb (about 1 ½ Tablespoons grated)
¼ Teaspoon Sugar
1 Tablespoon Soy Sauce

First Make the Sauce

Festival of The Arts Sichuan Red Hot Shrimp
You should be able to stir the sauce easily when you are done. The Sriracha Sauce has a tendency to separate so give the sauce a final stir before you add it to the shrimp.

The sauce does not require any cooking unless you call hot water from the tap cooking!  In a medium bowl mix the peanut butter and the hot water to liquify the peanut butter a little.  Next add all the remaining sauce ingredients (Sriracha Sauce, Soy Sauce,  Toasted Sesame Oil, Juice and Zest of one Lime).  The sauce will be thick but you should be able to stir it easily.  Once added to the noodles it will liquify more.

To Make the Festival of the Arts Sichuan Red Hot Shrimp you need to be prepared

Festival of The Arts Sichaun Red Hot Mala Shrimp
There’s going to be a lot going on once you start cooking so you need to have all the food measured and prepped.

Once you start cooking you’ll need to manage the noodles and the shrimp at the same time.  In addition the shrimp is a two step process.  Therefore proper preparation is essential.  The first step should have been to make the Sriracha Peanut Sauce.  Next you should prep the remaining ingredients.  Combine the Mala ingredients in one dish (Chili Peppers, Peppercorns, Doubanjiang, Garlic, Ginger, Sugar and Soy Sauce).  This makes it easier when the ingredients are used.

Festival of the Arts Sichuan Red Hot Shrimp
While the shrimp is marinating you should prepare for the next steps.

Next, marinate the shrimp in the Chinese rice wine with the salt and pepper.  Marinate the shrimp for 10 minutes in the refrigerator. Meanwhile, get a saucepan ready to cook the noodles and a wok ready to cook the shrimp.  We don’t own a wok so we used a saucier (a large pan with short sides).  A Saucier works but a wok with it’s round bottom, is much better.  Follow the directions on the ramen package to determine how long the noodles need to cook.  With 5 minutes left in the marinating time start bringing your ramen water up to temperature.  Then, start to heat the wok to a medium  heat.

Making the Shrimp

Disney's Festival of the Arts Sichuan Red Hot Mala Shrimp
While you coat the shrimp in corn starch make sure your wok has achieved medium heat.

Heat three tablespoons of oil in the wok at medium high. Remove the shrimp from the marinade and place in a plastic bag.  Add the corn starch and shake the bag to coat the shrimp with cornstarch.

Disney's Festival of the Arts Sichuan Red Hot Mala Shrimp
The shrimp is done when it turns red.

Place the shrimp in the wok and cook, stirring constantly, until the shrimp turns red ( 2- 3 minutes).  While the shrimp is cooking, cook the Ramen noodles.  Remove the shrimp from the pan when they turn red.  Wipe the pan clean (here’s here a wok works better).

Disney's Festival of the Arts Sichuan Red Hot Mala Shrimp
The Mala flavors in the oil are combined when the oil turns red.

Add the remaining tablespoon of oil to the pan.  When heated, add all the mala ingredients except the doubanjiang.  Stir fry until aromatic.  Tur the heat to medium low.  Add the doubanjiang and stir fry until the oil turns red.

Disney's Festival of the Arts Sichuan Red Hot Mala Shrimp
The final Shrimp Product has a deep, rich red color and quite a bit of heat.

Return the shrimp to the pan.  Mix the shrimp and the oil quickly.  Add one tablespoon soy sauce and mix this in as well.  Remove from heat.

Assembly

Disney's Festival of the Arts Sichuan Red Hot Mala Shrimp
Disney’s Festival of the Arts Sichuan Red Hot Mala Shrimp presented as they do in Epcot.

Take the Ramen Noodles out of the water as soon as they are done and place in a bowl.  Add the Sriracha Peanut Sauce to the noodles and stir.  Place the noodles in the bottom of a dish (or a martini glass for the full Epcot experience) and arrange the shrimp on top.  Do not serve the chili peppers.

Adjustments

We used soy free soy sauce without any loss in flavor.  This dish has incredible heat.  We’d reduce the heat by cutting the mala flavorings in half.  OK, one of us would, the other liked the heat as is.

Disney's Festival of the Arts Sichuan Red Hot Mala Shrimp

A hot and spicy traditional Chinese stir fried shrimp over ramen noodles in a creamy sriracha peanut sauce.
Prep Time20 mins
Cook Time15 mins
Course: Appetizer, Main Course
Cuisine: Chinese
Keyword: Mala, Shrimp, Sriracha Peanut Sauce
Servings: 4

Equipment

  • Wok (Preferred)

Ingredients

Sriracha Peanut Sauce and Ramen Noodles

  • 1/2 Cup Smooth Peanut Butter
  • 4 Tbsps Hot Water
  • 1 Tbsp Sriracha Sauce
  • 1 Tsp Soy Sauce
  • 1 Tsp Toasted Sesame Oil
  • 1 Lime Zest and Juice
  • 2 Packages Ramen Noodles Seasoning Packet Discarded

Mala Shrimp

  • 1 Pound Extra Large Shrimp Peeled and Deveined
  • 1 Tbsp Chinese Cooking Wine
  • 1/4 Tsp Salt
  • 1/4 Tsp White Pepper
  • 1/4 Cup Cornstarch
  • 4 Tbsps Vegetable Oil Separated
  • 3-5 Dried Red Chili Peppers
  • 10 Pink or Red Sichuan Peppercorns
  • 1 Tbsp Doubanjiang A hot and savory Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour
  • 2 Cloves Garlic Grated
  • 1 Thumb Ginger Grated
  • 1/4 Tsp Sugar
  • 1 Tbsp Soy Sauce

Instructions

Sriracha Peanut Sauce

  • In a medium bowl whisk together the peanut butter and hot water until the peanut butter is loose.
  • Stir in the remaining ingredients (Sriracha Sauce, Soy Sauce, Toasted Sesame Oil, Lime Juice and Lime Zest). The sauce should be able to stir easily. If not, add more hot water.

Ramen Noodles (cook while cooking the shrimp)

  • Cook the Ramen Noodles according to the package. Omit the seasoning packet.
  • Drain the noodles and add them to the Sriracha Peanut Sauce. Stir to combine.

Mala Shrimp

  • Marinate the shrimp in the cooking wine, salt and pepper for 10 minutes. Transfer the shrimp to a plastic bag. Add the cornstarch and shake to coat.
  • Heat 3 tablespoons of oil in a wok on medium high heat. Add the shrimp. Stir constantly until the shrimp is red. About 2-3 minutes. Remove the shrimp and wipe the wok clean (be careful not to burn yourself).
  • Add the remaining one tablespoon of oil to the pan. Add the ginger, garlic, peppercorns, Fry until aromatic. Reduce the heat to medium low. Add the doubanjiang and cook until the oil turns red.
  • Return the shrimp to the pan. Mix to coat. Add the soy sauce, Mix to coat again. Remove from the heat. serve on top of the ramen noodle mixture.

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