Oil-Blasted Shrimp

Name: Oil-Blasted Shrimp
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Chinese
Ingredients: 300 g Large shrimp (trim claws, whiskers, and feet, wash and drain); 1 g Scallion segments (reserved); 15 g Cooking wine (for seasoning); 25 g Soy sauce (for seasoning); 25 g Sugar (for seasoning); 15 g Vinegar (added just before finishing); 500 g (actual usage 50 g) Peanut oil (for frying)

Korean-style oil-blasted shrimp: large shrimp are quickly deep-fried, then tossed with scallion segments, Shaoxing wine, soy sauce, and vinegar. The shrimp turn tender with a bright sweet-and-sour flavor and a savory finish.

18 min

Easy

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Ingredients

Large shrimp (trim claws, whiskers, and feet, wash and drain) 300 g

Scallion segments (reserved) 1 g

Cooking wine (for seasoning) 15 g

Soy sauce (for seasoning) 25 g

Sugar (for seasoning) 25 g

Vinegar (added just before finishing) 15 g

Peanut oil (for frying) 500 g (actual usage 50 g)

Instructions

Prepare the Shrimp

Trim the claws, whiskers, and feet from the shrimp, wash them thoroughly, and drain well.

Deep-Fry

Add the peanut oil to a wok and heat over high heat until it is about 80% hot. Add the large shrimp and keep them moving with a ladle. Quickly fry for about 5 seconds, then remove with a slotted spoon and drain off the oil. Set aside.

Season and Finish

Pour out the frying oil, return the shrimp to the wok, and add the scallion segments, cooking wine, sugar, and soy sauce. Stir-fry briefly over high heat, toss the wok, splash in the vinegar, then plate and serve immediately.