Shanghai Shrimp Stir-fry(You Bao Xia)
The Shanghai Shrimp Stir-fry (You Bao Xia) is crispy on the outside and tender on the inside, with fresh and fragrant shrimp meat. Paired with simple seasonings, it leaves a lasting impression. The recipe is actually not complicated, so come and give it a try!
What is Shanghai Shrimp Stir-fry (You Bao Xia)?
Shanghai Shrimp Stir-fry is a classic and popular dish with Shanghai flavor.
Its charm lies in the fact that the shrimp shells are kept, fried crispy on the outside while the shrimp meat is tender and fresh inside.
In the past, Shanghainese people often used wild lake shrimp or river shrimp for this dish. These shrimp are small but have thin, soft shells, and by keeping the shrimp heads and shells, the flavor becomes richer.
This dish truly reflects the delicacy of Shanghai cuisine and its attention to the natural flavors of ingredients.
Why would you like this recipe?
It’s all about the shrimp. Large shrimp only need light seasoning and quick cooking to bring out their delicious natural flavor.
Additionally, peeling the shrimp and eating them at the table is also fun.
The frying is quick. Once all the ingredients are prepared, the frying part takes less than 10 minutes of cooking time.
How to prepare shrimp for cooking?
The traditional method is to keep the head and shell. However, if you trim the shrimp neatly and remove the vein at the bottom, the result will be better.
Use kitchen scissors to trim off the shrimp’s antennae and legs, making it easier to eat. Then, carefully cut along the back of the shrimp with scissors to remove the vein.
Rinse the shrimp in cold water to make sure the sand vein is removed. Afterward, gently pat the shrimp dry with paper towels to ensure the oil won’t splatter during frying.
INGREDIENTS
Main Ingredients
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·500g large shrimp (remove antennae and legs)
Additional Ingredients
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·50g Chinese scallions (cut into diagonal slices)
Seasonings
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·3g salt
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·20ml cooking wine
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·10ml soy sauce
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·15ml black vinegar
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·30ml cooking oil (use in two portions, 15ml for frying the Chinese scallions)
COOKING STEP
Step 1
Remove the antennae and legs from 500g large shrimp.
Step 2
Cut 50g Chinese scallions into diagonal slices.
Step 3
Prepare a bowl, add 3g salt, pour in 20ml cooking wine, 10ml soy sauce, and 15ml black vinegar, then mix well.
Step 4
Heat a pan with half a pot of oil, add the large shrimp, and fry until fully cooked, then remove.
Step 5
Heat 15ml oil in the pan, add the Chinese scallion slices and fry until fragrant.
Step 6
Then add the fried shrimp, stir-fry for a moment.
Step 7
Then pour in the prepared sauce, stir-fry evenly.
Step 8
Serve and plate.
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Success Tips
Control the oil temperature: The oil should be hot when frying the shrimp, but not too hot, around 180°C is good. This way, the shrimp can become crispy quickly without absorbing too much oil.
Keep the shrimp dry: Remember to pat the shrimp dry before frying. Too much moisture will cause the oil to splatter, and the shrimp skin won’t be as crispy.
Stir-fry quickly: After frying the shrimp, stir-fry it with the scallions. Don’t stir-fry for too long, so the shrimp stays tender, and the scallion flavor can fully infuse.
Seasoning ratio: The ratio of soy sauce, black vinegar, and cooking wine should be right. The balance of sour and sweet flavors is best, but don’t add too much to avoid overpowering the taste.
Sauce reduction tip: When adding the seasoning sauce at the end, let it reduce slightly. The thicker sauce will allow the shrimp to absorb more flavor and look shinier.
What alternatives can I use?
Large shrimp: If you can’t find large shrimp, other bigger shrimp, like white shrimp or prawn, will work as well, with a similar texture.
Scallions: If you don’t have Chinese scallions, you can replace them with small scallions or onions. Small scallions have a mild flavor, while onions add a bit of sweetness.
Cooking wine: If you don’t have cooking wine, rice wine or white wine can substitute, achieving similar effects in removing the fishy smell and enhancing the flavor.
Black vinegar: You can use regular rice vinegar or apple cider vinegar as a substitute for black vinegar. Though the taste may differ slightly, it will still bring the sour flavor.
Soy sauce: Soy sauce can be replaced with fish sauce. The flavor will be slightly different, but it will still add a salty umami flavor.
What to pair with?
White rice: A classic pairing, the sweet and sour flavor of the shrimp perfectly blends with the fragrance of the rice, making each bite incredibly satisfying.
Steamed Choy Sum or baby bok choy: The refreshing vegetables balance out the greasiness of the shrimp, making the meal feel more complete.
Fried noodles or fried rice: If you want something more hearty, fried noodles or fried rice are also great options. They can absorb the shrimp’s flavor and offer a rich texture.
Clear soup or noodle soup: A bowl of light soup or noodle soup adds more freshness, and sipping some after eating the shrimp helps cleanse the palate.
Beer or sake: If you’re having it with alcohol, beer or sake are great choices. They can highlight the shrimp’s freshness, creating a layered pairing.
FAQs:
Keep the oil temperature at a medium-high level (around 170°C), fry until the shells turn golden and crispy, but don’t fry for too long, or the shrimp meat will become dry.
If the shrimp head is slightly bent and the meat is firm, it’s ready to be taken out!
If you don’t have a wok, a regular deep frying pan can also work as long as it’s large enough to allow the shrimp to stir-fry freely.
When fried properly, the shrimp will be crispy on the outside and tender on the inside, which is absolutely addictive.
REVIEWS
