Crispy Stir-Fried Shrimp Slices

Name: Crispy Stir-Fried Shrimp Slices
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 650 g Shrimp (shelled, deveined, sliced into large thin pieces); 1 Egg (beaten); a pinch Finely chopped scallion; a pinch Minced ginger; 40 g Shaoxing wine (used for marinating and sauce); 6 g Sugar; 6 g Salt; a pinch MSG; 125 g Water chestnut starch (mixed into a wet slurry for coating); a pinch Sesame oil; 50 g Stock; to taste Lard (for deep-frying)

A signature Beijing-style dish: prawn slices are coated in egg, deep-fried, then quickly tossed with a pre-mixed bowl sauce using the zhua chao (grab-fry) technique, yielding a vibrant red color and rich flavor.

35 min

Easy

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Ingredients

Shrimp (shelled, deveined, sliced into large thin pieces) 650 g

Egg (beaten) 1

Finely chopped scallion a pinch

Minced ginger a pinch

Shaoxing wine (used for marinating and sauce) 40 g

Sugar 6 g

Salt 6 g

MSG a pinch

Water chestnut starch (mixed into a wet slurry for coating) 125 g

Sesame oil a pinch

Stock 50 g

Lard (for deep-frying) to taste

Instructions

Marinating the shrimp slices

Wash the shrimp, shell and devein them, and slice into large thin pieces. Place in a bowl, add salt, wine, and MSG, mix well, and let marinate briefly.

Coating with starch

Beat the egg, then add the shrimp slices and toss to coat (the amount of wet starch must be just right—too much will prevent thorough frying, too little will fail to cling to the shrimp, causing the shrimp to separate from the starch during frying).

Preparing the sauce

Combine the chopped scallion, minced ginger, wine, MSG, sugar, and stock in a small bowl and mix well.

Frying and stir-frying

Heat lard in a wok until very hot, add the shrimp slices one by one and fry until they turn red, then pour into a strainer to drain off the oil. Return the wok to the heat, add the sesame oil and the bowl of sauce mixture, quickly stir-fry until bubbling and hot, immediately return the shrimp to the wok, toss a few times, and serve.