Stir-Fried Freshwater Shrimp
20 min
This dish is a famous Shanghai-style dish. To get the best flavour and texture, try to find the smallest and freshest freshwater shrimp. Enjoy with freshly cooked rice.
Carol
2 people made this
Ingredients
Serves: 2
- 3 tablespoons sugar
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 3 1/2 tablespoons vegetable oil, divided
- 2-3 spring onions, cut into 2.5cm lengths
- 50g finely chopped ginger
- 500g small, live freshwater shrimp, rinse and patted dry
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- Make the sauce by mixing together the sugar, Shaoxing wine, light soy sauce and dark soy sauce in a small bowl. Set aside.
- Heat 3 tablespoons of oil in a wok over high heat until very hot. Stir-fry the spring onions, ginger and shrimp for about 5 minutes or until the shrimp change colour. Set aside.
- Add 1/2 tablespoon oil to the hot wok and heat. Pour in the sauce and stir until it has thickened. Transfer the shrimp back into the wok and toss lightly to coat with the sauce. Serve.
Ingredients
Live freshwater shrimp can be found in some Chinese/Oriental speciality markets or fishmongers (you may need to place a special order for them). If unavailable, use the smallest, freshest prawns you can find. Shaoxing wine can be purchased in Chinese/Oriental speciality shops. Alternatively, you can use dry sherry.
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