50 minutes
A spicy and flavorful Szechuan-style shrimp dish that combines tender shrimp with a rich, savory sauce.
Lightly Beaten Egg Whites
tablespoons
tablespoons
Shaoxing Wine
tablespoons
Mung Bean Starch
tablespoons
teaspoons
teaspoons
pinches
tablespoons
Oyster sauce
tablespoons
teaspoons
teaspoons
Pepper Flakes From Hot Pepper Oil
teaspoons
teaspoons
teaspoons
cups
Peeled And Minced Ginger
tablespoons
tablespoons
Diced Shallots, 0.5-inch-dice
cups
Shaoxing Wine
tablespoons
1. Prepare Shrimp Coating
In a bowl, combine the lightly beaten egg whites, peanut oil, Shaoxing wine, mung bean starch, sugar, salt, and a pinch of white pepper. Mix thoroughly until the shrimp are evenly coated. Refrigerate for about 30 minutes.
2. Prepare Sauce
In a small bowl, mix together ketchup, oyster sauce, white rice vinegar, light soy sauce, pepper flakes from hot pepper oil, sugar, and salt. Stir until well combined and set aside.
3. Cook Aromatics
Heat a wok over high heat for 30 seconds, then add peanut oil, swirling to coat the wok surface. Add minced ginger and stir briefly to release aroma. Follow with minced garlic and stir until fragrant but not browned.
4. Cook Shallots
Add diced shallots to the wok, stir them in, and lower the heat to medium. Cook until they are soft, about 2 to 3 minutes.
5. Cook Shrimp
Turn the heat back up to high and add the shrimp along with their coating. Stir to mix everything together and spread the shrimp out in a single layer. Cook until they begin to turn pink, around 1 minute.
6. Add Wine and Sauce
Drizzle Shaoxing wine along the edge of the wok. Stir the prepared sauce and pour it over the shrimp. Mix well, ensuring every piece is well-coated. Stir-fry for about 1.5 minutes until shrimp are fully cooked and sauce thickens slightly.
7. Serve
Turn off the heat and transfer the shrimp to a serving dish. Serve hot with steamed rice or your favorite vegetables.
Start with fresh, high-quality shrimp, preferably sustainably sourced. The shrimp should be firm, clean-smelling, and have a translucent appearance. If you're peeling and deveining them yourself, take care not to tear the flesh.
For that authentic smoky flavor, cook at a high temperature. If you have a wok, use it to achieve 'wok hei' . the breath of the wok. Ensure it is very hot before adding the oil and ingredients.
To ensure tender shrimp, use the velveting technique commonly used in Chinese cooking. Briefly marinate the shrimp in a mixture of egg white, cornstarch, and a little Shaoxing wine or dry sherry. This will protect the delicate shrimp from the high heat and keep it succulent.
Mise en place is crucial in stir-frying, as the cooking process is fast. Have all your ingredients measured, cut, and ready to go before you start cooking.
Toast the Szechuan peppercorns in a dry pan until fragrant before grinding them. This intensifies their unique numbing flavor.
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