Oil-Crackling Shrimp

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.