About this recipe: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.
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
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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.
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.