Jasmine Shrimp
Stir-fried shrimp with a bright, fresh appearance, tender and refreshing texture, accented by the pleasant fragrance of jasmine flowers.
Ingredients
Shrimp
1 kg
Fresh jasmine flowers (stems removed, rinsed in clean water)
about 30
Sesame oil (about 50 g actually used)
700 g
Wet starch
18 g
Cooking wine
6 g
Vinegar
2 g
White sugar
1 g
Salt (for marinating shrimp)
3 g
Ginger juice
2 g
Chopped scallion
1 g
Instructions
1
Step 1
Wash the shrimp, peel off the hard shells, remove the shrimp meat, and pat dry with a clean cloth. Marinate the shrimp with salt and wet starch, then refrigerate for 50-60 minutes.
2
Step 2
Remove the stems from the fresh jasmine flowers, rinse them in clean water, and set aside.
3
Step 3
Heat a wok over high heat, swirl in a little oil to rinse, then pour it out. Add the sesame oil and heat until 40-50% hot. Add the shrimp, immediately spread them out, and fry for about 10 seconds. Pour into a colander to drain the oil.
4
Step 4
Return the wok to high heat, add 6 g of sesame oil, and heat. Add the chopped scallion and fry briefly, then immediately add the shrimp. Add the cooking wine, vinegar, white sugar, and ginger juice, and stir-fry a few times. Add the jasmine flowers, sprinkle a few drops of hot water, drizzle with a little sesame oil, continuously toss several times, and it is done.
