Three Ways with Whole Shrimp
Savor three flavors of shrimp in one dish: tender stir-fried shrimp, crispy salt-pepper shrimp heads, and a delicate tofu soup with shrimp stock.
Ingredients
13 items- Large shrimp 8 (about 500g)
- Salt 1 tsp
- Cooking wine 2 tbsp
- White pepper a pinch
- Egg white 1/2
- Cornstarch 1 tbsp
- Ginger 3 slices
- Scallions 2
- Cooking oil 3 tbsp
- Pepper salt 1 tsp
- Tofu 200g
- Water 500ml
- Sesame oil 1 tsp
Nutrition
Steps （9 steps）
Clean the shrimp thoroughly, separate the meat, heads, and shells. Butterfly the shrimp to remove the vein, trim the whiskers and sharp parts of the heads, wash and drain the shells. Slice ginger, chop scallions, cube tofu.
Add 1/2 tsp salt, 1 tbsp cooking wine, and a pinch of white pepper to the shrimp. Mix well and marinate for 5 minutes. Then add 1/2 egg white and 1 tbsp cornstarch, stir clockwise until the shrimp are coated. Let rest for 10 minutes.
Pat the shrimp heads dry with paper towels. Add 1/2 tsp salt and 1 tbsp cooking wine, mix well and marinate for 5 minutes.
Heat enough oil (about 200ml) in a wok over medium heat to 160°C. Fry the shrimp heads until golden and crispy, about 2 minutes. Remove and drain. Sprinkle with pepper salt and half of the chopped scallions.
Clean the wok and heat it over medium heat. Add 2 tbsp oil and heat to 120°C. Add the battered shrimp and quickly stir-fry until they turn white and curl (about 1 minute). Immediately remove from the wok.
Leave a little oil in the wok, add the shrimp shells and ginger slices. Stir-fry over medium heat until the shells turn bright red and aromatic, about 2 minutes.
Add 500ml water, bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes. Strain the stock through a fine mesh, discarding the shells.
Return the stock to the wok, add the tofu cubes, bring to a boil. Season with salt and white pepper to taste. Cook over medium heat for 3 minutes. Drizzle with sesame oil and sprinkle with the remaining scallions.
Place the stir-fried shrimp in the center of a serving plate, surround with the crispy shrimp heads, and serve the shrimp shell and tofu soup in a separate bowl.
Tips
Ensure the shrimp are coated evenly for a tender texture. For extra crispy heads, fry twice: first at lower temperature to cook through, then at high temperature to crisp. The shrimp stock can be prepared ahead for a richer flavor.
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