Pan-Fried Shrimp with Spring Chives and Crispy Garlic Oil香蒜油煎蝦仁韭黃
A delicate stir-fried dish featuring plump fresh shrimp pan-fried until lightly caramelized, paired with tender spring chives, and finished with a luxurious crispy garlic-infused oil. The garlic oil adds a nutty, umami-rich flavor that elevates the natural sweetness of the shrimp.
01Ingredients
- 350g Fresh shrimp, peeled and deveined
- 150g Spring chives (Chinese chives), cut into 4cm lengths
- 100ml Neutral oil for cooking
- 6 cloves Garlic, thinly sliced
- 1tsp Sea salt
- 0.5tsp White pepper powder
- 15ml Light soy sauce
- 5ml Sesame oil
Nutrition (per serving)428kcal
- Protein28.5g
- Carbs4.2g
- Fat33.1g
Fiber 0.6 gSodium 1087 mg
02Steps
- Prepare the crispy garlic oil: Heat oil in a small pan over medium heat. Add sliced garlic and cook, stirring frequently, until golden and crispy but not burnt.
- Strain the garlic chips and set aside. Reserve the garlic oil in a bowl.
- Season the shrimp with sea salt and white pepper.
- Heat 2 tablespoons of the reserved garlic oil in a large non-stick pan or wok over high heat until smoking slightly.
- Add shrimp to the hot pan in a single layer. Do not stir immediately; let them cook undisturbed for 1 minute to develop a golden crust.
- Flip the shrimp and continue cooking for another 45 seconds until just cooked through.
- Add spring chives to the pan and toss quickly for 30 seconds until just wilted but still vibrant.
- Drizzle in light soy sauce and sesame oil, toss to combine.
- Transfer to serving plates. Drizzle the reserved crispy garlic oil over the top and scatter the crispy garlic chips.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.