Oil-Exploded Shrimp
Crispy shrimp shells encase tender meat, coated in a sweet and savory sauce with hints of garlic and ginger. A quick and show-stopping dish for any occasion.
Ingredients
11 items- Large shrimp 500 grams
- Scallions 2 stalks
- Ginger 1 small piece
- Garlic 3 cloves
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Sugar 1 tablespoon
- Cooking wine 1 tablespoon
- Salt 1/2 teaspoon
- White pepper a pinch
- Vegetable oil as needed
Nutrition
Steps （7 steps）
Prepare shrimp: snip off antennae, legs, and sharp rostrum. Cut along the back with scissors, remove vein, rinse and drain well.
Mix sauce: in a small bowl combine light soy sauce, dark soy sauce, sugar, cooking wine, salt, and white pepper. Stir until sugar dissolves. Set aside.
Deep-fry shrimp: heat enough oil in a wok over high heat to 180°C (350°F). Add shrimp and fry for 1 minute until shells turn crispy and red. Remove and drain.
Aromatics: pour out most oil, leaving 1 tablespoon. Over medium heat, fry ginger slices and garlic for about 15 seconds until fragrant.
Stir-fry: turn heat to high, add shrimp and prepared sauce. Stir-fry quickly for about 30 seconds to coat evenly.
Reduce sauce: continue stir-frying over high heat until sauce thickens and glazes the shrimp (about 20 seconds). Sprinkle scallion greens, toss and remove from heat.
Serve: transfer to a plate and enjoy immediately while crunchy and tender.
Tips
The key to Oil-Exploded Shrimp is high-heat quick frying for crispy shells. Don't oversauce; reduce quickly. Deveining ensures clean flavor.
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