Braised shrimp

Braised Shrimp, also known as a dish from Shandong cuisine, are renowned for their unique flavor and delicious large prawns. With a vibrant red color and exquisite taste, this dish can be served as a standalone main course, enjoyed with steamed rice, or as a luxurious dish for special occasions, paired with other dishes to create a festive atmosphere.

• Difficulty: Medium
• Category: Holiday Recipes, Main-Course Recipes
• Cuisine: Chinese Cuisine
• Cooking Method: Braising, Stir-Frying

Ingredients

• 1 lb (453g) large head-on and shell-on shrimp (remove the pointed parts and antennae from the shrimp heads, and devein the shrimp using a toothpick)
• 2 tbsp (30ml) vegetable oil
• 2 garlic cloves (minced)
• 1 inch piece of ginger (thinly sliced)
• 4 green onions (thinly sliced)

Sauce:

• 2 tbsp (30ml) Shaoxing wine (or dry white wine)
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (12g) sugar
• 1/4 tsp (0.6g) white pepper powder

Instructions

1. In a small bowl, blend the sauce ingredients and stir until well combined. Set aside.
2. Heat vegetable oil in a skillet over medium heat. Add the shrimp and cook for 2 minutes, flip, and cook for an additional 2 minutes until both sides are golden brown and crispy.
3. Add the garlic, ginger, and green onions and stir-fry for 30 seconds until fragrant. Add the sauce to the skillet, then reduce the heat to low and simmer for 3-4 minutes until the sauce thickens.
4. Transfer the shrimp to a serving plate and garnish with green onions. Serve hot with rice.