Sautéed Shrimp (油焖大虾)

Dinko's Introduction

If you couldn't tell already from my other recipes, I love seafood. This dish is so simple that you can throw it together in twenty minutes on a weeknight, yet the rich sauce that comes from sautéing whole shrimp tastes like something from a fine dining restaurant. The trick to this recipe is to have all of your ingredients prepared before you start sautéing so you can move fast and avoid overcooking the shrimp.

Ingredients

8 — large shrimp with full shell and head still attached

1 tsp — fresh ginger

2 cloves — garlic

1 stalk — scallion

1/2 tsp — granulated sugar

1 1/2 tbsp — light soy sauce

1 tbsp — cooking wine

salt to taste

Instructions

1. Using scissors, clean the shrimp. First, snip off the antenna and legs. Then, cut down the back of each and pull out the vein. Finally, rinse and dry the shrimp.
2. peel and dice the ginger and garlic.
3. Slice the scallion and set aside separately.
4. Set a pan with 2 tbsp of cooking oil on medium high heat. Quickly fry the shrimp on both sides until they turn red, but not fully cooked through (about 1 min per side). Remove the shrimp from the pan, but leave the oil in the pan.
5. Add ginger and garlic to the pan with the shrimp oil and fry until fragrant.
6. Return the shrimp to the pan, along with the cooking wine, soy sauce, sugar and 1 tablespoon of water. Bring the contents of the pan to a boil on high heat, then reduce to low and simmer, covered for just 30 seconds to one minute.
7. Remove lid and add in sliced scallion. Boil until the sauce is reduced by 50% and deep reddish-brown in color.

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