Crystal Shrimp
Crystal-clear and shimmering, tender and succulent. This classic Shanghai dish brings elegance to any table with minimal effort.
Ingredients
13 items- Fresh river shrimp (or prawns) 400g
- Salt 3/4 tsp
- Cooking wine (Shaoxing wine) 1 tbsp
- Egg white 1
- Cornstarch 1 tbsp
- Cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) 2 tbsp
- Chicken broth (or water) 3 tbsp
- Sugar 1/4 tsp
- White pepper 1/8 tsp
- Sesame oil 1 tsp
- Vegetable oil 500ml (approx. 30ml consumed)
- Ginger 5g
- Scallions to taste
Nutrition
Steps （7 steps）
Peel and devein 400g fresh shrimp, rinse under cold water until whitish, then pat thoroughly dry with paper towels.
Combine shrimp with 1/2 tsp salt, 1 tbsp wine, 1 egg white, and 1 tbsp cornstarch. Stir in one direction until sticky; cover and refrigerate for 15 minutes.
In a small bowl, mix 3 tbsp chicken broth, remaining 1/4 tsp salt, 1/4 tsp sugar, 1/8 tsp white pepper, 2 tbsp cornstarch slurry, and 1 tsp sesame oil. Stir well and set aside.
Heat a wok over medium heat, add 500ml vegetable oil. Heat to about 120°C (slight ripples appear), then add shrimp and quickly loosen with chopsticks. Fry on high heat for 20 seconds until shrimp turn white and curl; remove and drain.
Discard most oil, leaving about 1 tbsp in the wok. Sauté 5g minced ginger over high heat for about 10 seconds until fragrant.
Return shrimp to wok, pour the sauce along the edge. Stir-fry vigorously on high heat for 15 seconds until the sauce evenly coats the shrimp and turns glossy and translucent.
Transfer to a preheated white plate, garnish with scallions, and serve immediately.
Tips
Thoroughly dry the shrimp before marinating to prevent the coating from slipping. Keep oil temperature below 120°C to avoid overcooking. The final high-heat stir-fry is crucial for a tender texture.
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