Stir-Fried Prawns in Hot Oil
Whole prawns hit screaming-hot oil for seconds, crisping the shells while locking in sweet, juicy meat. A glossy glaze of soy sauce, sugar, and vinegar clings to every curl, delivering a classic Chinese preparation that is flashy yet remarkably quick.
Instructions
- 1
Thaw the frozen large shrimp in advance, wash them, trim off the shrimp legs and whiskers, and butterfly them to remove the shrimp vein.
- 2
Prepare the sauce by mixing light soy sauce, vinegar, salt, and sugar in the proper proportions and set aside. Dice the ginger and garlic and set aside.
- 3
Heat oil in a pan, when it reaches 60% hot, add the shrimp, and remove to drain after about 30 seconds.
- 4
Leave some oil in the pan, sauté ginger and garlic until fragrant, add the shrimp and stir-fry, pour in the sauce and stir-fry evenly, then it’s ready to serve.
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Ingredients
Main Ingredients
- Argentine red shrimp10 pieces
Seasonings
- light soy sauce1 spoon
- Vinegar4 spoon
- Salt1 spoon
- Sugar2 spoon
- cooking wineto taste
- Edible oil500g
Auxiliary Ingredients
- Garlicto taste
- Gingerto taste