Whole Shrimp Three Ways
One shrimp, three dishes: head soup, soy-braised body, crispy fried tail. A Shandong classic.
Ingredients
16 items- Large shrimp 600g (12)
- Ginger 10g
- Scallion 2 stalks
- Garlic 3 cloves
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Sugar 1 tbsp
- Cooking wine 2 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Eggs 2
- Cornstarch 3 tbsp
- Breadcrumbs 100g
- Silken tofu 200g
- Cooking oil as needed
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Clean shrimp, butterfly, marinate with salt, wine, white pepper 10 min.
Fry heads to red oil, add water, boil 15 min, strain.
Pan-fry half bodies until golden (1 min each side).
Sauté ginger & scallion, add soy sauces, wine, sugar, water, braise bodies 2 min, reduce sauce on high.
Coat remaining bodies with starch, egg, breadcrumbs.
Deep-fry at 170°C until golden (2 min).
Reheat head soup, add tofu, cook 3 min, season, drizzle sesame oil.
Place braised shrimp on plate, fried shrimp around, soup in bowl, serve with ginger-vinegar dip.
Tips
Extract red oil from heads for bright soup. Keep oil at 170°C for crispy coating. Reduce sauce on high to coat well.
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