Prep:
- Marinate the shrimp: Rinse and pat-dry the shrimp. Add to a medium bowl, followed by the kosher salt, ground white pepper, low sodium light soy sauce, Shao Xing rice wine, potato starch and sesame oil. Mix well to coat, then set aside to marinate for 10-15 minutes.
- Make the sauce: Mix together the low sodium light soy sauce, Shao Xing rice wine, white sugar, potato starch, sesame oil, pure chili oil (if using), and water in a small measuring cup (for easier pouring) or bowl until combined well. Set aside.
- Prepare the fresh ingredients: Chop the spring onion (separate the white and light green parts from the dark green parts), garlic, ginger, and fresh red chilies as indicated in the ingredients section. Measure the pickled chilies sauce and use a small fine mesh strainer and press down with the back of a spoon to strain out the excess liquid. (A little liquid is fine, but too much will make the dish too salty).
For the Sichuan Dry-Braised Shrimp:
- Cook the shrimp. Heat 3 tablespoons peanut oil in a large wok (or a deep heavy bottomed frying pan) over medium-high heat. Once hot, add the marinated shrimp and allow to cook undisturbed for 30 seconds, then stir-fry for 30 seconds or until 80% cooked. Transfer to a clean plate or bowl and set aside. Scoop out and discard brown bits in the wok (if any).
- Sauté the dou ban jiang: Heat the oil in the wok over medium-low heat. Add the dou ban jiang and sauté for 20 seconds until shimmering and fragrant.
- Stir-fry the aromatics and pickled chilies sauce: Add the spring onion white and light green parts, garlic, ginger, fresh red chilies, and pickled chilies sauce. Stir-fry for 20-30 seconds until fragrant.
- Add the sauce: Give the sauce a quick stir with a spoon (to loosen up the starch at the bottom). Turn the heat back up to medium-high and pour in the sauce. Stir to combine and allow to bubble for 1 minute to let the flavors meld.
- Add the shrimp: Add the shrimp and toss continuously for 1 minute or until combined well and the sauce starts to thicken.
- Toss through spring onion greens: Toss through most of the spring onion dark green parts (reserve 1 tablespoon for garnish). Switch off the heat.
- To Serve: Transfer to a serving plate/dish and garnish with the reserved spring onion. Serve immediately with warm steamed rice.