Oil-Braised Shrimp
Quick braised shrimp stir-fried first for color, then simmered in a savory mixture of soy sauce and rice vinegar until the broth turns a natural red from the shrimp oil released when pressing each head.
Story
This classic Chinese home-style dish comes together in under thirty minutes, filling the kitchen with the inviting aroma of ginger, garlic, and scallion as the shrimp simmer in their own glossy sauce. The shrimp stay tender and juicy inside while gaining a slight crispness on the edges from the initial sear, and pressing each shrimp head with a spatula coaxes out the natural oil that colors the broth without any tomato sauce at all.
Ingredients
fresh shrimp
as needed
scallion
as needed
ginger
as needed
garlic
as needed
soy sauce
as needed
rice vinegar
as needed
salt
as needed
white sugar
as needed
cooking wine
as needed
tomato
Instructions
1
Step 1
Wash the fresh shrimp, cut open the back and remove the black vein, rinse and drain for later use;
2
Step 2
Slice the garlic;
3
Step 3
Slice the ginger;
4
Step 4
Cut the scallion into small pieces;
5
Step 5
Add shrimp to hot oil, stir-fry until color changes, then remove;
6
Step 6
Use the remaining oil to stir-fry scallion, ginger, and garlic until fragrant, then add soy sauce, cooking wine, and rice vinegar;
7
Step 7
Use equal amounts of rice vinegar and soy sauce;
8
Step 8
Add shrimp, pour in some water;
9
Step 9
Press down on each shrimp head with a spatula to squeeze out the shrimp oil, the broth will naturally turn red, no tomato sauce needed at all;
10
Step 10
Add sugar, turn off the heat once the sauce reduces;
11
Step 11
Plate the dish, pour the sauce over it, my sauce reduced a bit too much;
12
Step 12
Looks good, tastes even better...
