Oil-Crackling Shrimp

Name: Oil-Crackling Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Chinese
Ingredients: 1 pound peeled and deveined jumbo shrimp, with the tails intact; 1.5 tablespoons cornstarch; 4 medium garlic cloves, minced; 1/4 cup hot water; 4 teaspoons Shaoxing wine; 1 teaspoon sugar; 1 tablespoon light soy sauce; 1 teaspoon ketchup; 4 teaspoons oyster sauce; 4 teaspoons toasted sesame oil; 1/4 teaspoon Worcestershire sauce; 1/2 teaspoon dark soy sauce; 1/8 teaspoon white pepper; Neutral oil for frying; 1 tablespoon minced ginger; White parts of 2 scallions

7 steps

Prep:15minCook:15min

Wok-fried shrimp in a ginger-infused oil, offering a crispy texture and savory sauce. This easy version uses peeled shrimp for a delicious dish that serves 4.

Updated at: Thu, 11 Sep 2025 01:32:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories165.6 kcal (8%)

Total Fat8.7 g (12%)

Carbs10.1 g (4%)

Sugars1.7 g (2%)

Protein9.7 g (19%)

Sodium644.8 mg (32%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundshrimp

peeled and deveined jumbo, with the tails intact

1 ½ tablespoonscornstarch

4garlic cloves

medium, minced

¼ cupwater

hot

4 teaspoonsShaoxing wine

1 teaspoonsugar

1 tablespoonlight soy sauce

1 teaspoonketchup

4 teaspoonsoyster sauce

4 teaspoonstoasted sesame oil

¼ teaspoonworcestershire sauce

½ teaspoondark soy sauce

⅛ teaspoonwhite pepper

neutral oil

for frying

1 tablespoonminced ginger

2scallions

white parts of

Instructions

Step 1

Pat the shrimp dry with a paper towel. In a large bowl, toss the shrimp with the cornstarch until evenly coated.

Step 2

In a medium bowl, combine the garlic, hot water, Shaoxing wine, sugar, light soy sauce, ketchup, oyster sauce, sesame oil, Worcestershire sauce, dark soy sauce, and white pepper.

Step 3

Add the neutral oil to a wok over high heat and stir until the oil begins to smoke lightly.

Step 4

Fry the shrimp in two batches, shallow-frying them for about 5 seconds per side. Drain on a plate. Repeat this flash-frying two more times.

Step 5

Scoop the oil into a medium heatproof bowl, leaving about 1 tablespoon in the wok.

Step 6

With the wok over medium heat, add the ginger and white parts of the scallions. Cook for 30 seconds, until fragrant.

Step 7

Add the sauce mixture and turn up the heat to simmer. Stir for 30 seconds to sear the sauce against the hot wok.

View on The Woks of Life Cookbook

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