Stir-Fried Shrimp with Wine Lees

Name: Stir-Fried Shrimp with Wine Lees
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 250 g Marinated shrimp; 1 g Fine salt; 1 g Scallion segments; 1 g MSG; 75 g Fermented rice lees; 700 g Rendered lard (about 75 g consumed); 10 g Shaoxing wine; 50 g Clear stock; 25 g Wet cornstarch

Plump, tender, bright white shrimp are seasoned and cooked with fermented rice lees, creating a deeply appetizing dish that is a classic traditional Shaoxing preparation.

15 min

Easy

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Ingredients

Marinated shrimp 250 g

Fine salt 1 g

Scallion segments 1 g

MSG 1 g

Fermented rice lees 75 g

Rendered lard (about 75 g consumed) 700 g

Shaoxing wine 10 g

Clear stock 50 g

Wet cornstarch 25 g

Instructions

Make the sauce

Place the fermented rice lees in a bowl, add the clear stock and stir well. Strain to remove the lees solids. Stir in the fine salt, MSG, and wet cornstarch to form a sauce and set aside.

Quick stir-fry

Place a wok over medium heat and add the rendered lard. Heat until it reaches about 40% hot (roughly 120 °C / 250 °F), then add the shrimp and use chopsticks to spread them apart until just cooked. Remove and drain off the oil, leaving about 10 g of oil in the wok, and return it to the heat. Toss in the scallion segments to flavor, splash in the Shaoxing wine, then discard the scallions. Pour in the prepared sauce and drizzle in 25 g of rendered lard. As soon as the sauce foams, quickly add the shrimp and toss briskly with a ladle until evenly coated. Serve immediately.