Cantonese Shrimp with XO Glaze

1. Prepare the Sauce

Combine the oyster sauce, Shaoxing wine, light soy sauce, sesame oil, white rice vinegar, sugar, and salt in a small bowl.

2. Prepare the Shrimp

Peel and devein the shrimp, leaving the tail segments intact.

3. Blanch the Shrimp

Bring the chicken stock to a boil in a wok along with the smashed ginger slice. Drop the shrimp into the boiling stock and blanch them for 30 to 40 seconds, just until they start to turn pink. Remove the shrimp with a Chinese strainer and let them drain in a bowl.

4. Stir-fry Aromatics

Dry the wok thoroughly with paper towels and heat it over high heat for about 30 seconds. Add the peanut oil, swirling to coat the wok. When you see a wisp of white smoke, toss in the minced ginger and diced shallots. Stir-fry them until fragrant, about a minute.

5. Combine Ingredients

Add the XO Sauce and the blanched shrimp to the wok, stirring continuously to ensure everything is evenly coated. This step only takes 1 to 3 minutes.

6. Thicken the Sauce

Stir the reserved sauce mixture once more and drizzle it into the wok. Mix everything well, then add the mung bean starch mixed with water. Stir until the sauce thickens slightly, enveloping the shrimp in a glossy glaze.

7. Serve

Turn off the heat and transfer the shrimp to a serving dish. Enjoy your Cantonese Shrimp with XO Glaze immediately.