Shanghai fried shrimps

Shànghǎi Yóubào Xiā is a classic Shanghai dish featuring whole small shrimp flash-fried in hot oil until the shells are crispy and edible, then glazed with a sweet soy sauce. Diners eat the entire shrimp — shell and all — for maximum flavor and texture.

食材清单

• 300 g small river shrimp (with shells)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp sugar
• 1 tbsp Shaoxing wine
• 1 tbsp vinegar
• 1 tbsp ginger juice
• 1 tbsp vegetable oil
• Scallions

制作步骤

1. 1. Wash and cut Shanghai oil-fried shrimps, marinate with salt and cooking wine for 10 minutes
2. 2. Coat with dry starch or batter
3. 3. Pour enough oil into the pot and heat until 60% hot
4. 4. Add Shanghai oil fried shrimps piece by piece, fry over medium heat until golden brown, take out
5. 5. Increase the oil temperature to 80% and fry again for 30 seconds until crispy.
6. 6. Remove and drain the oil, then serve on a plate