Start with the aid of using getting ready the shrimp. Using kitchen shears, trim off the legs and the pointy pointy component on the pinnacle of the head. Shanghai Shrimp Stir-fry - You Bao Xia , with the aid of using thewoksoflife. Shanghai Shrimp Stir-fry - You Bao Xia , with the aid of using thewoksoflife Shanghai Shrimp Stir-fry - You Bao Xia , with the aid of using.

Step 2

Then devein the shrimp with the aid of using the use of a toothpick to cautiously disclose and pull it out, with out unfavorable the shell (see the photo!). Rinse the shrimp thoroughly, drain, and pat dry with a paper towel. Shanghai Shrimp Stir-fry.

Step 3

You Bao Xia , with the aid of using thewoksoflife. Heat the oil in a wok over excessive warmth till it simply begins offevolved to smoke. Carefully decrease the shrimp into the oil in batches, frying lightly for approximately five – 10 seconds with every batch. Shanghai Shrimp Stir-fry - You Bao Xia , with the aid of using thewoksoflife.com The shrimp will move opaque very quickly.

Step 4

Shanghai Shrimp Stir-fry - You Bao Xia , with the aid of using thewoksoflife. Immediately scoop them out right into a steel strainer, to empty extra oil again into the wok. Set the shrimp aside. With the primary frying, shrimp will flip a mild red colour as proven below. Shanghai Shrimp Stir-fry, with the aid of using thewoksoflife.com Now, permit the oil warmth up once more till it’s smoking. Lower the shrimp into the oil once more (in separate batches), and fry for some other five – 10 seconds. The frying time varies relying on shrimp size––over frying will dry out the shrimp.

Step 5

Shanghai Shrimp Stir-fry - You Bao Xia , with the aid of using thewoksoflife. Scoop the shrimp out, and set aside. With the second one frying, shrimp will flip deeper red. Shanghai

Step 6

Shrimp Stir-fry - You Bao Xia , with the aid of using thewoksoflife.com Turn off the warmth and scoop out the oil right into a warmth-evidence bowl, leaving approximately 1 tablespoon of oil withinside the wok. Turn the warmth directly to low and upload withinside the scallion whites and ginger. Cook for two minutes, till fragrant.

Step 7

Shanghai Shrimp Stir-fry - You Bao Xia , with the aid of using thewoksoflife. Add the Shaoxing wine, hen broth, sugar and Chinese black vinegar. Turn up the warmth, so the aggregate involves a simmer. Stir for 30 seconds to lessen the sauce.

Step 8

Shanghai Shrimp Stir-fry - You Bao Xia , with the aid of using thewoksoflife. At this point, you may take away the scallions and ginger if you want and discard. Or you may depart them withinside the dish! We determined to take the aromatics out of the wok this time around.

Step 9

Shanghai Shrimp Stir-fry, with the aid of using thewoksoflife. Finally, upload the shrimp again to the wok along side the sesame oil. Stir-fry for five seconds, till the shrimp are lined withinside the sauce. Shanghai Shrimp Stir-fry - You Bao Xia , with the aid of using thewoksoflife. Add salt to taste, and serve this Shanghai shrimp stir=fry (you bao xia) warm out of the wok!.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Make sure to use medium-sized shrimp for this recipe, as smaller shrimp will cook too quickly and larger shrimp will take too long to cook.
You can substitute Shaoxing wine with dry sherry if Shaoxing wine is not available.

Ingredient substitutions

Substitute the shrimp with chicken for a meatier dish. The benefit of this substitution is that chicken is a more accessible and affordable protein than shrimp, so it is a good alternative for those on a budget.
Substitute the Shaoxing wine with rice wine for a sweeter flavor. The benefit of this substitution is that rice wine has a sweeter flavor than Shaoxing wine, so it adds an interesting sweetness to the dish.

Variations

Lemon-Ginger Shrimp Start with the same preparation of the shrimp. Heat the oil in a wok over high heat until it just starts to smoke. Carefully lower the shrimp into the oil in batches, frying lightly for about five to 10 seconds with each batch. Immediately scoop them out into a metal strainer to drain extra oil back into the wok. Set the shrimp aside. Turn off the heat and scoop out the oil into a heat-proof bowl, leaving about 1 tablespoon of oil in the wok. Turn the heat back to low and add in the scallion whites, ginger, lemon juice, and lemon zest. Cook for two minutes, until fragrant. Add the Shaoxing wine, chicken broth, sugar, and Chinese black vinegar. Turn up the heat so the mixture comes to a simmer. Stir for 30 seconds to reduce the sauce. Finally, add the shrimp back to the wok along with the

Serve with

: Fried Rice

: Fried rice is a great accompaniment for this Shanghai shrimp stir-fry. It's a classic Chinese dish that is easy to make and pairs well with the flavors of the shrimp. The fried rice can be made with any combination of vegetables and meats, making it a versatile side dish. Plus, it can be served hot or cold, making it a great addition to any meal.

Vegetable Lo Mein: Vegetable Lo Mein is a great companion to this Shanghai shrimp stir-fry. It is a delicious combination of vegetables and noodles that is packed with flavor. The noodles provide a great texture contrast to the shrimp, and the vegetables add a nice touch of color. The lo mein can be made with a variety of vegetables, making it a versatile side dish. Plus, it can be served hot or cold, making it a great addition to any meal.

FAQ

Q: What size shrimp should I use for this recipe?

A: Medium shrimp, size 21/30, about 450g (1 pound).

Q: What is the best way to cook shrimp?

A: The best way to cook shrimp is to quickly sauté them in a hot pan with a bit of oil or butter. This will help to keep them juicy and flavorful. Additionally, make sure not to overcook them or they will become tough.

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Fun facts:

The Shaoxing wine used in this recipe is a famous Chinese yellow rice wine that has been produced for over 2,000 years! It is considered to be a key ingredient in many Chinese dishes.

Legend has it that Confucius, the famous Chinese philosopher, was a big fan of Shaoxing wine and was said to have enjoyed it with every meal.