Dry-Fried Shrimp Pieces
A classic Cantonese shrimp dish: large shrimp are deep-fried, then pan-seared and coated in a sweet-and-sour sauce, with crispy skin and tender, fresh-tasting flesh.
Ingredients
prawns (large ones cut into 3 sections, medium ones into 2 sections)
600 g
tomato sauce
50 g
Worcestershire sauce
15 g
fine salt
5 g
MSG
3 g
sugar
5 g
sesame oil
0.5 g
vegetable oil (for deep-frying)
750 g (uses 100 g)
Instructions
1
Step 1
Cut the prawns into sections: large prawns into 3 sections and medium prawns into 2 sections.
2
Step 2
Combine the tomato sauce, Worcestershire sauce, sesame oil, fine salt, MSG, and sugar into a thin slurry (about 100 g).
3
Step 3
Heat the wok over high heat, add oil and heat until it just begins to simmer, then add the prawn sections and deep-fry for about 1 minute. Remove with a slotted skimmer.
4
Step 4
Pour off the remaining oil, return the wok to the heat, add the prawn sections and pan-fry both sides until cooked through. Slowly pour in the slurry, cook until the sauce is dry, drizzle in 15 g of oil and toss to coat evenly, then mound onto a serving plate in a pyramid shape to serve.
