Oil-Braised Large Shrimp
Zhejiang-style braised prawns, with a bright, glossy red hue, fresh, aromatic, and silky smooth.
Ingredients
large shrimp (washed, legs, antennae and tail removed, sand pouch removed, sand vein removed, cut into segments)
480g (about 12 liang)
garlic chives (cut into segments)
to taste
Shaoxing wine
to taste
fine salt
to taste
white sugar
to taste
cooked pork lard
scallions (minced)
ginger (minced)
Instructions
1
Step 1
Wash the large shrimp, remove the legs, antennae and tail, take out the sand pouch, pull out the sand vein, and cut into segments.
2
Step 2
Place the wok over high heat, add the cooked pork lard, and sauté the minced scallion and ginger to release their aroma. Add the shrimp segments and the seasonings, cover, and simmer for a few minutes until the sauce reduces and thickens. Sprinkle with the garlic chive segments and serve.
