Pan-fried Shrimp with Soy Sauce and Garlic 豉油王煎蝦

Plump shrimp are pan-fried to perfection, then tossed in a sizzling mixture of soy sauce, aromatic garlic, and a hint of sugar. This simple yet flavorful dish highlights the natural sweetness of the shrimp.

Nutrition (per serving)

Ingredients

• 500g large shrimp, peeled and deveined, tails on
• 1 tsp Shaoxing wine
• 0.5 tsp white pepper
• 1 tbsp cornstarch
• 3 tbsp cooking oil
• 4 cloves garlic, minced
• 2 slices ginger, julienned
• 2 sprigs spring onions, cut into 1-inch lengths
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 0.5 tsp sesame oil

Steps

1. Marinate shrimp with Shaoxing wine, white pepper, and cornstarch for 10 minutes.
2. Heat cooking oil in a wok or large pan over high heat. Pan-fry shrimp for 1-2 minutes per side until pink and almost cooked through. Remove and set aside.
3. Add the remaining cooking oil to the wok. Sauté minced garlic and julienned ginger until fragrant (about 30 seconds).
4. Return the shrimp to the wok. Add spring onions, light soy sauce, dark soy sauce, sugar, and white pepper. Toss quickly to coat evenly.
5. Stir in sesame oil. Serve immediately while hot.

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