Oil-Burst Large Shrimp
A traditional Hangzhou dish featuring prawns whose shells crack and puff up to a bright, crisp red, with tender, fresh meat and a subtly sweet-and-sour flavor.
Ingredients
Live large river shrimp (claws, whiskers, and feet trimmed; washed and drained)
350 g
Soy sauce
20 g
Scallion segments
2 g
Vinegar
15 g
Sugar
25 g
Cooked vegetable oil (about 50 g absorbed)
500 g
Shaoxing wine
15 g
Instructions
1
Trim the shrimp
Cut off the shrimp's claws, whiskers, and feet; wash and drain.
2
Deep-fry
Heat the vegetable oil in a wok over high heat until about 90% hot. Add the shrimp and stir continuously with a ladle. After about 5 seconds, lift them out with a slotted spoon. When the oil returns to about 80% hot, return the shrimp and re-fry for 10 seconds so the meat loosens from the shell. Remove with the slotted spoon.
3
Finish cooking
Pour out the oil from the wok. Add the scallion segments and stir briefly. Add the shrimp, splash in the Shaoxing wine, then add the soy sauce, sugar, and a little water. Toss the wok to coat, splash in the vinegar, and transfer to a plate to serve.
