Oil-Braised Shrimp
A Shandong cuisine classic with a glossy finish, tender texture, and succulent, flavorful shrimp.
Ingredients
Large shrimp (trim whiskers and claws, remove sand pouch from head and sand vein from back, wash clean)
750 g
MSG
2 g
Salt
5 g
Sugar
50 g
Vinegar
10 g
Cooking wine
20 g
Shredded scallion
5 g
Shredded ginger
5 g
Stock
150 g
Peanut oil
50 g
Instructions
1
Step 1
Trim the whiskers and claws from the shrimp, remove the sand pouch from the head and the sand vein from the back, then wash clean.
2
Step 2
Heat the oil in a wok over medium heat until it reaches 50% hot, add the shrimp, pan-fry until both sides turn golden red, then remove and set aside.
3
Step 3
Leave a thin layer of oil in the wok, add shredded scallion, shredded ginger, cooking wine, salt, sugar, vinegar, and stock. Add the fried shrimp and bring to a boil, then simmer over low heat for about 5 minutes. Stir in the MSG to combine evenly, arrange the shrimp on a serving plate, reduce the remaining sauce until thickened, and pour it over the shrimp to serve.
