Crispy Tangy Wok-Fried Shrimp

1. Prepare Shrimp

First, prepare the shrimp by patting them dry with a paper towel. Once dry, coat the shrimp evenly with cornstarch in a large bowl.

2. Prepare Sauce

Next, prepare the sauce by combining the minced garlic, hot water, Shaoxing wine, sugar, light soy sauce, ketchup, oyster sauce, toasted sesame oil, Worcestershire sauce, dark soy sauce, and white pepper in a medium bowl. Stir everything together until well-mixed.

3. Fry Shrimp

Heat the neutral oil in a wok over high heat. Fry the shrimp in small batches, about 10 seconds on each side, and repeat this process two more times. Remove the shrimp with a strainer and let them drain on a paper towel.

4. Cook Aromatics

In the same wok, add 1 tablespoon of the oil you used for frying. Cook the ginger slices and the white parts of the scallions for about 30 seconds until they become fragrant.

5. Simmer Sauce

Pour in the sauce mixture and let it simmer while stirring continuously. This step should take about 30 seconds, just enough to let the sauce reduce slightly and enhance its flavors.

6. Combine Shrimp and Sauce

Finally, return the shrimp to the wok and add the chopped scallion greens and cilantro. Stir everything together for 15 to 20 seconds, ensuring the shrimp are well-coated with the sauce and the herbs are evenly distributed.