Sautéed Soy Sauce Shrimp
Ingredients
- 600 gShrimp (whole or peeled)
- 3 pcGarlic (finely minced)
- 2 tbspPeanut oil
- 3 tbspsoy sauce
- 1 tbsprice wine
- 1 tspBrown sugar
- 2 pcScallion or chives (sliced on the bias)
- 1 tspSesame oil
- 15 gFresh ginger (peeled and finely minced)
Method
Shrimp seared over high heat, coated in a dark, glossy glaze that clings to the shell. The flesh remains pearly and juicy under a deep umami sauce.
- 1
Rinse the shrimp. Pat each piece dry with paper towels; moisture would prevent browning. Score the back to remove the vein if necessary.
- 2
Heat the peanut oil in a wok or large skillet until smoking. Toss in minced garlic and ginger. Stir for 30 seconds until the aromas release without burning.
- 3
Add the shrimp. Spread them in a single layer. Let sear for 1 minute without touching so the skin gets crispy, then toss vigorously until they turn pink.
- 4
Pour in the rice wine, soy sauce, and brown sugar. Mix constantly over high heat. The sauce should reduce quickly, thicken, and bead on the shrimp.
- 5
Turn off the heat as soon as the sauce coats the spoon. Add sliced scallions and a drizzle of sesame oil for shine.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the wok, or the shrimp will steam in their juices instead of searing.
- Keep the heads on if possible; they release fat that enriches the sauce.
- Soy sauce reduces quickly: be ready to kill the heat as soon as it turns syrupy.
How long does this dish keep?
Eat immediately. Keeps for 24h in the fridge but the texture becomes rubbery when reheated.
