Stir-Fried Shrimp and Scallops (Youbao Shuangxian)
Shrimp and scallops quickly stir-fried in high-heat oil, crispy outside yet tender inside, bursting with freshness. A classic Cantonese dish testing heat control.
Ingredients
16 items- Shrimp (prawns) 200g
- Scallops 200g
- Green bell pepper 1/2
- Red bell pepper 1/2
- Ginger 3 slices
- Garlic 3 cloves
- Scallion 1 stalk
- Cooking wine 1 tbsp
- Salt to taste
- White pepper powder a pinch
- Egg white 1 tbsp
- Cornstarch 2 tsp
- Cooking oil 3 tbsp
- Light soy sauce 1 tsp
- Sugar 1/2 tsp
- Water 2 tbsp
Nutrition
Steps （8 steps）
Devein shrimp, rinse and pat dry with scallops. Mix with wine, salt, white pepper, egg white, and 1 tsp cornstarch; marinate 10 min.
In a small bowl, combine soy sauce, sugar, remaining cornstarch, water, and salt for sauce. Mince ginger, garlic; cut scallion and peppers.
Heat oil in wok over high heat to 180°C (slightly smoking). Stir-fry shrimp and scallops 30 sec until curled and golden; remove.
Leave base oil, sauté ginger and garlic over medium heat 15 sec. Add peppers, stir-fry over high heat 20 sec until crisp-tender.
Return shrimp and scallops to wok, add remaining cooking wine, stir-fry over high heat 10 sec.
Stir sauce again, pour along wok edge while stirring. Cook 20 sec until sauce turns glossy and coats ingredients.
Add scallion sections, stir-fry 5 sec, then turn off heat.
Plate and serve immediately.
Tips
Key: high oil temp and fast action to avoid overcooking. Marinade with egg white and cornstarch keeps tenderness. Use a thin sauce.
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