Oil-Blanched Fresh Shrimp

Name: Oil-Blanched Fresh Shrimp
Prep time: 2 h 10 min
Cook time: 5 min
Total time: 2 h 15 min
Cuisine: Chinese
Ingredients: 500 g Shrimp (rinsed and patted dry); 5 g Scallion (white part cut diagonally into olive shapes); 2.5 g MSG (for sauce, additional 5 g needed for marinating); 5 g Sesame oil; 5 g Wet starch (for sauce); 6 g Dry starch (for marinating); 1.5 g Baking soda (for marinating); 40 g Superior stock (simmered with fine salt); 1100 g Rendered pork fat (actual usage 100 g, additional 15 g for drizzling); 20 g Egg white (for marinating); 5 g Fine salt (for marinating)

Shrimp are marinated in a batter of egg white and baking soda, briefly oil-blanched, then stir-fried with scallion and Chinese olive until fragrant, tossed with a cornstarch slurry, and cooked evenly. The flesh comes out fresh, tender, and crisp.

2h 15m

Easy

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Ingredients

Shrimp (rinsed and patted dry) 500 g

Scallion (white part cut diagonally into olive shapes) 5 g

MSG (for sauce, additional 5 g needed for marinating) 2.5 g

Sesame oil 5 g

Wet starch (for sauce) 5 g

Dry starch (for marinating) 6 g

Baking soda (for marinating) 1.5 g

Superior stock (simmered with fine salt) 40 g

Rendered pork fat (actual usage 100 g, additional 15 g for drizzling) 1100 g

Egg white (for marinating) 20 g

Fine salt (for marinating) 5 g

Instructions

Marinating the shrimp

Rinse the shrimp and pat dry. Combine 20 g egg white, 5 g MSG, 5 g fine salt, 6 g dry starch, and 1.5 g baking soda in a bowl and mix into a smooth paste. Add the dried shrimp and stir to coat evenly, then refrigerate to marinate for 2 hours before use.

Oil-blanching

Combine the superior stock, MSG, sesame oil, and wet starch to make a sauce. Place a wok over high heat to heat it up, swirl in a little oil to coat the wok, then pour it back into the container. Add 1000 g oil and heat to about 40% hot (around 120°C / 250°F). Add the shrimp and blanch for about half a minute until nearly cooked (stir as they go in to prevent clumping). Pour into a strainer and shake off the excess oil.

Final stir-fry and plating

Return the wok to the heat, add the scallion olives (white part cut diagonally into olive shapes) to release their aroma, then add the shrimp and toss a few times. Immediately thicken with the prepared sauce, drizzle with 15 g rendered pork fat, toss until evenly coated, and plate to serve.