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.
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
- 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
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)
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.