Braised Shrimp Segments

Name: Braised Shrimp Segments
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 10 Large shrimp (trimmed of claws and antennae, deveined along the back, washed, and cut into 2 segments); 1000 g Rendered pork lard (actual usage 150 g); 100 g Fresh stock; 15 g Soy sauce (6 g used for marinating); 1 g Salt; 20 g Vinegar; 10 g Sugar; 20 g Ginger (julienned); 20 g Scallion (julienned); 10 g Cooking wine

Deep-fried prawns cooked in lard, featuring a vibrant red color, tender texture, and fresh, sweet flavor.

35 min

Easy

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Ingredients

Large shrimp (trimmed of claws and antennae, deveined along the back, washed, and cut into 2 segments) 10

Rendered pork lard (actual usage 150 g) 1000 g

Fresh stock 100 g

Soy sauce (6 g used for marinating) 15 g

Salt 1 g

Vinegar 20 g

Sugar 10 g

Ginger (julienned) 20 g

Scallion (julienned) 20 g

Cooking wine 10 g

Instructions

Prep and Sauce Mixing

First trim the claws and antennae from the shrimp, then devein along the back, and wash. Cut into 2 segments and add soy sauce (6 g) to season. Then combine the remaining soy sauce, vinegar, salt, sugar, fresh stock, and cooking wine into a sauce.

Deep Frying

Place the wok over high heat, pour in the lard, and when the oil reaches 80% hot, add the shrimp segments. Fry until they turn red throughout, then drain off the oil.

Stir-Frying and Plating

Leave a little oil in the wok, add the julienned scallion and ginger to release their aroma, add the shrimp segments, then pour in the sauce, toss briefly, and plate the shrimp in their original arrangement on a serving plate.