Shanghai Stir-Fried Shrimp
Shanghai Oil-Blasted Shrimp is a classic representative of Benbang cuisine. Made with river shrimp as the main ingredient, it is quickly stir-fried over very high heat. The shrimp shells are crispy, the meat is tender, and the sauce is thick, sweet, and savory with a bright red color. It is an indispensable classic dish at Shanghai banquets.
食材清单
- River shrimp 400 g
- Scallion segments 20 g
- Ginger slices 10 g
- Cooking wine 20 ml
- Light soy sauce 20 ml
- White sugar 30 g
- Vinegar 10 ml
- salt to taste
- cooking oil to taste
制作步骤
- Trim off the whiskers from the river prawns, clean and drain
- Heat oil in a pan until it is 80% hot
- Add the river shrimp and stir-fry quickly over high heat
- Stir-fry until the shrimp shells turn red and curl, add onion and ginger
- Cook in cooking wine to remove the fishy smell
- Add light soy sauce, sugar and vinegar to taste
- Quickly stir-fry evenly and serve on a plate
文化小知识
Fried shrimp in oil is the signature dish of Shanghai local cuisine, which embodies the characteristics of local cuisine's "thick oily red sauce". Shanghainese pay attention to choosing small river shrimps in spring. The shrimp shells are thin and crispy and easy to chew. Eat them with the shells and meat together, which has a unique flavor.