Stir-Fried River Shrimp
A quick, high-heat stir-fry featuring tender river shrimp seasoned with ginger. Simple, savory, and delicious.
Story
This dish highlights the natural sweetness of fresh river shrimp. By stir-frying them quickly over high heat, the shells become crispy while the meat remains tender. While scallions are traditional, this version relies on ginger for aromatics, making it a great option for those who prefer a milder onion profile.
Ingredients
Fresh river shrimp
250g
Fresh ginger
1 small piece, sliced into strips
Cooking oil
2 tbsp
Salt
to taste
Light soy sauce
1 tsp
Instructions
1
Prep the Shrimp
Rinse the shrimp thoroughly under cold water. Use kitchen shears to trim off the sharp legs and claws. Pat them dry with a paper towel to ensure they fry up nicely.
2
Heat the Wok
Heat the oil in a wok or heavy skillet over high heat until it shimmers slightly. Add the ginger slices and stir-fry for a few seconds until fragrant.
3
Stir-Fry Shrimp
Toss the shrimp into the hot wok. Keep the heat high and stir constantly. The shrimp are done once they turn bright red and curl, which should only take 2 to 3 minutes.
4
Season and Serve
Sprinkle with salt and a dash of soy sauce. Give everything a quick toss to coat evenly, then transfer immediately to a serving plate while hot.
