25 minutes
A delightful balance of sweet, savory, and spicy flavors showcasing the complexity of Shanghai cuisine.
Shanghai Sweet Wine Rice
tablespoons
cups
cups
tablespoons
teaspoons
Homemade Chili Sauce
teaspoons
teaspoons
tablespoons
tablespoons
teaspoons
cups
tablespoons
tablespoons
teaspoons
Shaoxing Wine
tablespoons
Scallions, Shredded White Portion
tablespoons
1. Prepare the Sauce
In a bowl, combine 3 tablespoons of Shanghai Sweet Wine Rice, 0.25 cup ketchup, 0.25 cup chicken stock, 1 tablespoon white rice vinegar, 2 teaspoons light soy sauce, 1.5 teaspoons homemade chili sauce, 1 teaspoon sesame oil, 1.5 tablespoons cornstarch, 1 tablespoon sugar, and 0.75 teaspoon salt. Mix everything together until well blended, ensuring the cornstarch is fully dissolved to avoid any lumps in the sauce.
2. Blanch the Shrimp
Start by bringing 3 cups of chicken stock to a boil in a large pot. Once boiling, add the peeled and deveined shrimp and let them cook for about 40 seconds. Remove the shrimp using a Chinese strainer and place them on paper towels to drain any excess liquid.
3. Heat the Wok
Heat a wok over medium-high heat and add 2 tablespoons of peanut oil. Swirl the oil around to coat the wok evenly, ensuring it gets a nice, even heat.
4. Aromatics
Add 1 tablespoon of minced ginger and 2 teaspoons of minced garlic to the hot oil. Stir them around for about 45 seconds until the garlic releases its aroma.
5. Stir-Fry the Shrimp
Add the blanched shrimp to the wok and stir-fry them for about 1 minute. This will help the shrimp absorb the flavors from the ginger and garlic.
6. Add Shaoxing Wine
Drizzle 1.5 tablespoons of Shaoxing wine over the shrimp and continue to stir-fry for another minute.
7. Combine with Sauce
Make a well in the center of the wok by pushing the shrimp to the sides. Give the prepared sauce a quick stir to make sure everything is still well mixed, then pour it into the well. Stir-fry everything together for about 1 to 1.5 minutes until the sauce begins to bubble and thicken.
8. Finish and Serve
Turn off the heat and transfer the shrimp to a heated serving dish. Sprinkle 3 tablespoons of shredded scallions over the top for a fresh, crisp garnish. Serve immediately.
The star of this dish is the shrimp, so the fresher they are, the better your dish will taste. Look for shrimp that smell of the sea (not fishy) and have firm, translucent flesh. If you can find them, live shrimp are the pinnacle of freshness.
Shrimp cook very quickly and can become tough and rubbery if overcooked. Cook them just until they turn pink and start to curl, then remove them from the heat immediately. They will continue to cook slightly from residual heat.
The sweet wine referred to in the recipe is typically Shaoxing wine, a Chinese fermented rice wine. Opt for a high-quality brand, as it will greatly influence the flavor of your dish. Avoid cooking wines with added salt and look for authentic Shaoxing wine at an Asian market.
Take the time to devein the shrimp and remove the shells while leaving the tails intact. This not only makes for a better presentation but also ensures a cleaner taste. Rinse the shrimp in cold water and pat them dry with paper towels – excess moisture can prevent them from searing properly.
The balance of sweetness and heat is crucial. Adjust the amount of chili and sugar according to your taste, but remember that the sweetness of the wine should complement the heat from the chili, not overpower it. Taste as you go and remember that the flavors will continue to develop as the dish cooks.
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