Shanghainese Stir-fried Chili Shrimp 乾燒茄汁明蝦
This dish frequents Shanghainese banquets. It’s famous, but because it’s a Chinese fusion dish, it’s Shanghainese people’s take on a Szechuan dish. It takes chili bean paste commonly used in Szechuan cooking, but adding the sweetness that is common in Shanghainese food.
Stir Fried Chili Shrimp 乾燒茄汁明蝦
Best served with rice
Servings: 1 plate
Ingredients
- 1 lb large or medium shrimp
Sauce
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 3 stalks chopped green onion (separate greens and whites)
- 1 tsp sugar
- 2 tbsp shao xing wine
- ¼ cup chicken broth
Instructions
- Clean shrimp, marinade with 2T salt for 30 minutes
- Wash off the salt, drain, and drain with paper towel
- Pan fry the shrimp until almost cooked, remove and set aside
- Remove oil from pan except 2T, fry the ginger, garlic and whites of the green onion, once fragrant, add shao xing wine, sugar and chicken stock
- Once it's boil, return the shrimp to the pan, and stir fry until the sauce coats the shrimp
- Turn off heat, add the greens of the onion and plate
