Yu Xiang Shrimp (Fish-Fragrant Shrimp)
A classic Sichuan dish, Yu Xiang Shrimp features tender shrimp in a sweet, sour, and mildly spicy sauce. Simple to make yet impressive for guests.
Ingredients
14 items- Shrimp (prawns) 300g
- Pickled chili (pao jiao) 30g
- Ginger 10g
- Garlic 10g
- Scallions 15g
- Light soy sauce 1 tbsp
- Chinkiang vinegar 1 tbsp
- Sugar 1 tbsp (15g)
- Shaoxing wine 1 tbsp
- Cornstarch slurry 1 tsp cornstarch + 2 tbsp water
- Salt to taste
- White pepper a pinch
- Egg white 1
- Cooking oil as needed
Nutrition
Steps （6 steps）
Pat the shrimp dry, then mix with 1/4 tsp salt, a pinch of white pepper, 1 tsp Shaoxing wine, and 1 egg white. Massage until sticky, then marinate for 10 minutes.
In a small bowl, combine 1 tbsp light soy sauce, 1 tbsp vinegar, 1 tbsp sugar, the cornstarch slurry, and 2 tbsp water. Stir until sugar dissolves to make the sauce.
Heat enough oil (about 500ml) in a wok to 160°C (around 325°F). Slide in the shrimp, stir gently for about 30 seconds until they curl and turn white. Remove and drain.
Pour off most oil, leaving about 1 tbsp in the wok over medium heat. Add chopped pickled chili, minced ginger, and garlic; stir-fry for about 1 minute until red oil releases and fragrant.
Pour in the sauce, increase to high heat, and bring to a boil. Stir until the sauce thickens enough to coat the back of a spoon. Add shrimp and scallions, toss quickly for 20 seconds to coat evenly.
Transfer the shrimp to a plate, garnish with extra scallions if desired, and serve immediately while hot.
Tips
Marinating shrimp with egg white ensures tenderness; pickled chili is key for authentic flavor; adjust sugar and vinegar to your taste preference.
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