WHAT IS MALA RECIPES

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MALA SAUCE AUTHENTIC RECIPE | TASTEATLAS



Mala Sauce Authentic Recipe | TasteAtlas image

The following recipe is by A. Zimmern and is adapted from the Delish website (www.delish.com). It combines roasted peanut oil, which bears a rich, nutty scent, Sichuan pepper, and Chinese chilies with some selected spices and ingredients for a classic mala sauce. 

Provided by TasteAtlas

Prep Time 10 minutes

Cook Time 15 minutes

Yield 20 servings

Number Of Ingredients 9

¾ cup roasted peanut oil
1 tablespoon minced fresh ginger
1 star anise pod
½ small cinnamon stick
1 small shallot, minced
1 small garlic clove, minced
2 tablespoons Sichuan peppercorn
½ cup dried hot Chinese chiles
¼ cup toasted sesame oil

Steps:

  • Heat the peanut oil in a skillet over a low flame to 175 ºF.
  • Add all of the spices and cook until the oil reaches a temperature of 225 ºF over moderately low heat. Simmer at 225 ºF for 5 minutes.
  • Pour the mixture into a heatproof jar and leave it to cool. Mix in the sesame oil.

MALA SHRIMP | CHINA SICHUAN FOOD



Mala Shrimp | China Sichuan Food image

Mala shrimp for spicy and seafood lovers.

Provided by Elaine

Categories     Main Course

Yield 3

Number Of Ingredients 14

20 shrimps (,divined and optionally butterflied)
1 tbsp. Chinese cooking wine ( , Shaoxing wine )
1/4 tsp. salt
1/4 tsp. ground white pepper
1/4 cup cornstarch
3 tbsp. vegetable cooking oil
1 tbsp. vegetable cooking oil
3-5 dried red chili pepper
10 Sichuan peppercorns
1 tbsp. doubanjiang
2 cloves garlic
1 thumb ginger
1/4 tsp. sugar
1 tbsp. light soy sauce

Steps:

  • Marinate shrimp with cooking wine, white pepper and salt for around 5-10 minutes. Then transfer shrimp to a plastic bag, only the shrimp and discard the liquid. Then add around 1/4 cup of cornstarch. Shake slightly until the shrimps are coated with a thin layer of starch. Move the shrimps out.
  • Heat around 3 tablespoon of oil in wok until really hot, place shrimp in and heat until they turn red.
  • Transfer the shrimps out and then pour the oil. Clean the wok and add another 1 tablespoon of clean vegetable cooking oil .Add ginger, garlic, Sichuan peppercorn and dried chili peppers. Fry for a while until aromatic. Use slow fire and fry doubanjiang until the oil turns red.
  • Place shrimp in, mix quickly. Add light soy sauce. Turn off fire and add spring onion sections. Mix well and serve hot.

Nutrition Facts : Calories 180 kcal, CarbohydrateContent 12 g, ProteinContent 9 g, FatContent 10 g, SaturatedFatContent 8 g, CholesterolContent 101 mg, SodiumContent 747 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

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