Crispy Shrimp Segments with Sauce

Name: Crispy Shrimp Segments with Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 500 g Shrimp (trimmed, deveined, cut into segments); 2 g Shredded scallion; 2 g Shredded ginger; 2 g Sliced garlic; 750 g (about 100 g actually used) Cooking oil (for deep-frying); 25 g Cooking wine; 20 g Vinegar; 2 g MSG; to taste Egg white (for coating); 30 g Water starch (for coating); a pinch Flour (for coating); 10 g Sesame oil (drizzled before serving); to taste Salt; to taste Stock (for sauce)

Shandong-style fried shrimp segments: shrimp is battered and deep-fried until golden, then tossed in a thickened sauce. Golden in color, tender, and richly flavored.

35 min

Easy

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Ingredients

Shrimp (trimmed, deveined, cut into segments) 500 g

Shredded scallion 2 g

Shredded ginger 2 g

Sliced garlic 2 g

Cooking oil (for deep-frying) 750 g (about 100 g actually used)

Cooking wine 25 g

Vinegar 20 g

MSG 2 g

Egg white (for coating) to taste

Water starch (for coating) 30 g

Flour (for coating) a pinch

Sesame oil (drizzled before serving) 10 g

Salt to taste

Stock (for sauce) to taste

Instructions

Prep the shrimp

Trim the whiskers and claws from the shrimp, devein thoroughly, then cut into segments. Coat the shrimp evenly with egg white, water starch, and flour.

Mix the sauce

In a bowl, combine cooking wine, vinegar, salt, MSG, scallion, ginger, garlic, and stock to make the sauce.

Deep-fry the shrimp

Heat the oil in a wok to about 60% hot (roughly 150°C/300°F). Add the shrimp segments and fry until golden, then remove and drain.

Stir-fry and finish

Leave a thin layer of oil in the wok, return the fried shrimp, pour in the prepared sauce, toss quickly over high heat, drizzle with sesame oil, and serve immediately.