Pan-fried Shrimp with Soy Sauce and Garlic豉油王煎蝦
Plump shrimp are pan-fried to perfection, then tossed in a sizzling mixture of soy sauce, aromatic garlic, and a hint of sugar. This simple yet flavorful dish highlights the natural sweetness of the shrimp.
01Ingredients
- 500g large shrimp, peeled and deveined, tails on
- 1 tsp Shaoxing wine
- 0.5 tsp white pepper
- 1 tbsp cornstarch
- 3 tbsp cooking oil
- 4 cloves garlic, minced
- 2 slices ginger, julienned
- 2 sprigs spring onions, cut into 1-inch lengths
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 0.5 tsp sesame oil
Nutrition (per serving)198kcal
- Protein23.5g
- Carbs5.2g
- Fat9.1g
Fiber 0.3 gSodium 685 mg
02Steps
- Marinate shrimp with Shaoxing wine, white pepper, and cornstarch for 10 minutes.
- Heat cooking oil in a wok or large pan over high heat. Pan-fry shrimp for 1-2 minutes per side until pink and almost cooked through. Remove and set aside.
- Add the remaining cooking oil to the wok. Sauté minced garlic and julienned ginger until fragrant (about 30 seconds).
- Return the shrimp to the wok. Add spring onions, light soy sauce, dark soy sauce, sugar, and white pepper. Toss quickly to coat evenly.
- Stir in sesame oil. Serve immediately while hot.
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