Sugar-fried Shrimp

Name: Sugar-fried Shrimp
Ingredients: 750 g Fresh large shrimp; 15 g Canned peas; 900 g (approximately 100 g) Vegetable oil; 50 g Cooking wine; 50 g Sugar; 25 g Rice vinegar; 10 g Sesame oil; 10 g Shredded scallion; 10 g Shredded ginger; 10 g Sliced garlic; 3 g Salt; 3 g Dry starch; 500 g Chicken broth; As needed Shiitake mushrooms (julienned)

A Shandong-style dish of tender shrimp pieces in a lightly sweet, mildly tangy sauce.

Varies

Easy

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Ingredients

Fresh large shrimp 750 g

Canned peas 15 g

Vegetable oil 900 g (approximately 100 g)

Cooking wine 50 g

Sugar 50 g

Rice vinegar 25 g

Sesame oil 10 g

Shredded scallion 10 g

Shredded ginger 10 g

Sliced garlic 10 g

Salt 3 g

Dry starch 3 g

Chicken broth 500 g

Shiitake mushrooms (julienned) As needed

Instructions

Step 1

Julienne the shiitake mushrooms. Cut off the shrimp whiskers, rostrum, and claws, remove the sand sac and sand vein, and slice along the back to open into a large piece. With the skin facing down, break the tendon, then cut each shrimp into 3 segments. Marinate with 1 g salt and 10 g cooking wine, and sprinkle with dry starch.

Step 2

Place the shrimp segments into vegetable oil heated until 80% hot, fry until golden yellow, then pour into a strainer to drain the oil.

Step 3

In a separate wok, heat 100 g vegetable oil, add the scallion, shredded ginger, and sliced garlic to release the aroma, pour in 25 g cooking wine, add the sugar, rice vinegar, chicken broth, and 2 g salt, then add the peas and shredded shiitake mushrooms, and add the fried shrimp segments as well. Once the sauce has been reduced, drizzle with sesame oil and it is ready to serve.