Shanghai Shrimp Stir-fry - You Bao Xia (油爆虾)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
294 kcal
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Course
Main Course
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Cuisine
Chinese
Shanghai Shrimp Stir-fry - You Bao Xia (油爆虾)
Description
Shanghai Shrimp Stir-fry - You Bao Xia (油爆虾) centers on medium-sized shrimp cleaned and deveined, then fried in batches twice in hot neutral oil until just opaque and slightly crispy on the outside. The stir-fry is flavored with white parts of scallions and slices of ginger, which are briefly cooked in the wok along with a sauce containing Shaoxing wine, chicken broth, sugar, Chinese black vinegar, sesame oil, and salt to taste. This combination impart a balanced aroma and a subtle tang, highlighting the natural seafood flavor without overpowering it.
The shrimp turn out tender despite the frying, due to the short cooking time with controlled heat. The method ensures a contrast of crispness on the exterior with a soft interior bite. The frying process is careful to avoid overcooking, which is important given shrimp's tendency to become rubbery.
Traditionally served immediately after cooking, this dish fits well as a savory main or as part of a larger meal featuring Chinese-style seafood. The layered frying technique and the savory, slightly sweet and sour sauce make it a notable dish where texture and balanced seasoning shine.
Ingredients
- 1 pound Shrimp 450g, size: 21/30, medium
- 1 cup neutral cooking oil for frying, generic cooking oil
- 2 scallions (white portion only, save the green portion for another day)
- 3 lices ginger
- 1 tablespoon Shaoxing wine
- 1/2 cup chicken broth
- 1 teaspoon sugar
- 1/4 teaspoon Chinese black vinegar
- 1 teaspoon sesame oil
- salt (to taste)
Instructions
- Start by preparing the shrimp. Using kitchen shears, trim off the legs and the sharp pointy part at the top of the head. Then devein the shrimp by using a toothpick to carefully expose and pull it out, without damaging the shell (see the photo!). Rinse the shrimp thoroughly, drain, and pat dry with a paper towel.
- Heat the oil in a wok over high heat until it just starts to smoke. Carefully lower the shrimp into the oil in two batches, frying gently for about 5 - 10 seconds with each batch. The shrimp will go opaque very quickly. Immediately scoop them out into a metal strainer, to drain excess oil back into the wok. Set the shrimp aside.
- Now, let the oil heat up again until it's smoking. Lower the shrimp into the oil again (in two separate batches), and fry for another 5 - 10 seconds. The frying time varies depending on shrimp size––over frying will dry out the shrimp.
- Turn off the heat and scoop out the oil into a heat-proof bowl, leaving about 1 tablespoon of oil in the wok. Turn the heat on to low and add in the scallion whites and ginger. Cook for 2 minutes, until fragrant. Add the Shaoxing wine, chicken broth, sugar and vinegar. Turn up the heat, so the mixture comes to a simmer. Stir for 30 seconds.
- At this point, you can choose to remove the scallions and ginger from the wok, or simply leave them in there! Finally, add the shrimp back to the wok along with the sesame oil. Stir-fry for 5-10 seconds, until the shrimp are coated in the sauce. Add salt to taste, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 286mg | 95% |
| Sodium | 891mg | 37% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 169mg | 17% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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