35 minutes
A flavorful shrimp dish featuring a crispy texture and a rich, tangy sauce infused with ginger and scallions.
Jumbo Shrimp, peeled and deveined, tails intact
0 lb
tablespoons
Garlic, minced
each
Hot Water
cups
Shaoxing Wine
tablespoons
teaspoons
Light Soy Sauce
teaspoons
teaspoons
Oyster sauce
teaspoons
teaspoons
teaspoons
teaspoons
White Pepper Powder
teaspoons
cups
Fresh Ginger, 3 (1/8-inch-thick) slices
each
Scallions, white parts cut into 2-inch pieces and halved lengthwise, green parts chopped
each
Fresh Cilantro, roughly chopped
tablespoons
1. Prepare the Shrimp
Start by preparing the shrimp. Pat them dry with a paper towel, and then toss them in a large bowl with the cornstarch until they are evenly coated. This will help create a crispy crust when you fry them.
2. Prepare the Sauce
In a medium bowl, combine the minced garlic, hot water, Shaoxing wine, sugar, light soy sauce, ketchup, oyster sauce, sesame oil, Worcestershire sauce, dark soy sauce, and white pepper. Mix well to ensure all the ingredients are fully integrated.
3. Fry the Shrimp
Heat a wok over high heat and add the neutral oil. Once the oil is smoking slightly, carefully lower the shrimp into the hot oil. Fry them for about 5 seconds on each side until they develop a light brown crust. Remove the shrimp with a spider or metal strainer and repeat the frying process with the remaining shrimp, ensuring each side gets another 5 seconds in the oil. To achieve the perfect crispiness, flash-fry the shrimp two more times, each time for about 5 seconds on each side. This method ensures a crunchy exterior without overcooking the shrimp inside.
4. Prepare Aromatics
Once all the shrimp are fried and crispy, turn off the heat and carefully scoop most of the oil into a medium heatproof bowl, leaving about 1 tablespoon in the wok. Reheat the wok over medium heat and add the fresh ginger slices and the white parts of the scallions. Cook for about 30 seconds until they become fragrant and caramelized, which enhances their flavors and adds depth to the dish.
5. Add Sauce and Shrimp
Pour in the prepared sauce mixture and bring it to a simmer, stirring constantly. Let it cook for about 30 seconds until it thickens slightly, indicating that the flavors have melded together. Finally, add the shrimp back to the wok along with the chopped scallion greens and fresh cilantro. Stir-fry everything together for 15-20 seconds to coat the shrimp evenly with the tangy sauce.
6. Serve
Serve the crispy ginger-infused shrimp hot, garnished with any remaining cilantro if desired. Enjoy this flavorful dish that balances the crispy texture of the shrimp with the rich, tangy sauce.
Use thinly sliced pork loin in place of shrimp. Infuse with lemongrass and a bit of chili. Accompany with a tangy sauce made from tamarind paste, fish sauce, palm sugar, and lime juice.
Replace shrimp with a variety of vegetables such as bell peppers, sweet potatoes, and broccoli. Omit the ginger and season the batter with salt and pepper. Glaze with a sauce of sweet chili sauce, lime juice, and a hint of soy sauce.
Top the shrimp with a fresh mango salsa or avocado salsa for a burst of fruity flavor that contrasts nicely with the crispy shrimp. The tangy sauce can be adapted to include a bit of the fruit puree for a cohesive taste experience.
Swap shrimp for a white fish like cod or tilapia. Infuse with a hint of cumin in the batter. Drizzle with a sauce made from lime juice, chopped cilantro, garlic, and olive oil.
Swap out some of the ginger for the zest of a lemon, lime, or orange. This will give a refreshing citrus note to your shrimp. For the sauce, consider using a bit of the corresponding citrus juice to add a tangy punch.
Choose fresh, high-quality shrimp for this recipe. If fresh isn't available, then frozen shrimp can work, but make sure they are completely thawed and patted dry before cooking. Size matters too—medium to large shrimp are easier to handle and develop a nice crispy exterior without overcooking.
Heat your oil to around 350°F (175°C) and maintain this temperature. Fry in batches to ensure each shrimp becomes crispy without steaming.
Infuse the shrimp with ginger by marinating them for at least 15 to 30 minutes with freshly grated ginger for a more vibrant flavor.
Balance the sweet, sour, and spicy elements in your sauce. Prepare the sauce before frying so it's ready to serve with the hot shrimp.
Devein and peel the shrimp while leaving the tails on for presentation. Ensure the shrimp are dry; any excess moisture will prevent them from getting crispy.
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