Oil-Blasted River Shrimp

Name: Oil-Blasted River Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 400 g live large river shrimp; 20 g scallion segments and minced ginger; 25 g Shaoxing cooking wine; 20 g soy sauce; 15 g sugar; 10 g MSG; 750 g vegetable oil (75 g used); 50 g broth; 2.5 g sesame oil

Large river prawns are deep-fried at high heat, then quickly stir-fried with minced scallion, minced ginger, and the prepared sauce before serving.

25 min

Easy

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Ingredients

live large river shrimp 400 g

scallion segments and minced ginger 20 g

Shaoxing cooking wine 25 g

soy sauce 20 g

sugar 15 g

MSG 10 g

vegetable oil (75 g used) 750 g

broth 50 g

sesame oil 2.5 g

Instructions

Step 1

Trim the feelers and legs off the river shrimp, wash thoroughly, drain and set aside.

Step 2

Place a wok over the stove, add vegetable oil. Heat the oil until it reaches 80% of its smoking point, add the river shrimp and blast-fry until the shrimp shells turn bright red, then remove the shrimp. Discard the hot oil.

Step 3

Keep the wok on the stove, add 25 g of vegetable oil. Toss in the scallion segments and minced ginger, pour in the cooking wine, then add soy sauce, sugar, MSG, and broth. Stir once with a spoon, then add the shrimp. Toss the wok a few times, drizzle in sesame oil, mix evenly, then transfer to a serving dish and serve.