Oil-Exploded River Shrimp
Crispy on the outside, tender on the inside, bright red in color with a sweet and sour sauce. A classic Jiangsu/Zhejiang dish, perfect as appetizer or main.
Ingredients
11 items- River shrimp 500 g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- White sugar 1 tbsp
- Rice vinegar 1 tbsp
- Cooking wine (Shaoxing) 1 tbsp
- Water 2 tbsp
- Ginger 1 small piece
- Garlic 3 cloves
- Spring onion 2 stalks
- Oil as needed
Nutrition
Steps （5 steps）
Rinse the river shrimp under cold water, use scissors to snip off the antennae and legs, then pat thoroughly dry with paper towels. The drier the better to avoid oil splatter.
In a small bowl, prepare the sauce: combine light soy sauce, dark soy sauce, sugar, rice vinegar, cooking wine, and water; stir until sugar dissolves. Mince ginger, garlic, and slice spring onions.
Pour about 300 ml oil into a wok, heat over high heat to 180°C (350°F) – bubbles form around a chopstick. Fry shrimp in two batches, each for about 30 seconds until golden and crispy. Remove and drain. After oil reheats, fry again for 20 seconds for extra crunch.
Pour out most of the oil, leaving about 1 tbsp as base. Over medium heat, sauté ginger and garlic until fragrant. Turn to high, pour in the prepared sauce, bring to a boil and stir until slightly thickened and bubbly.
Quickly add the fried shrimp and spring onions, toss vigorously for about 10 seconds to coat evenly, then immediately turn off the heat and plate. Work fast to keep the shrimp crispy.
Tips
1. Shrimp must be completely dry to avoid splattering and ensure crispness. 2. Double frying (initial + second fry) yields a crunchier texture that stays longer. 3. Prepare the sauce beforehand; the final stir-fry must be very quick to prevent sogginess. 4. Adjust sweet-sour ratio to taste.
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