Braised Large Prawns in Oil
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Braised Large Prawns in Oil

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Braised Large Prawns in Oil

About This Recipe

This succulent Stir-Fried Shrimp with Scallions and Ginger is a mouthwatering dish that highlights the natural sweetness of shrimp, enhanced by aromatic scallions and ginger. The key to its rich flavor lies in the technique—squeezing out the shrimp head oil for a deep, savory base. Fresh shrimp are cleaned meticulously, stir-fried until fragrant, then simmered in a blend of cooking wine, sugar, and seasonings for a perfect balance of umami and sweetness. A final drizzle of sesame oil adds a luxurious finish. Quick yet impressive, this dish delivers restaurant-quality taste at home, with tender shrimp coated in a glossy, flavorful sauce. Ideal for weeknight dinners or special occasions, it’s a must-try for seafood lovers!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • shrimp 200g
The aromatics
  • scallions 2 stalks (30g)
  • ginger 10g (thinly sliced)
The sauce & seasonings
  • oil 3 tbsp (45ml)
  • cooking wine 1 tbsp
  • sugar 1 tsp
  • water 50ml
  • sesame oil 1 tsp

menu_book Directions

1
Step 1
Cut off the shrimp’s whiskers and guns, cut a small opening at the head to remove the sand packet, then cut along the back of the shrimp from head to tail to remove the shrimp line. Clean and dry the shrimp.
2
Step 2
Heat a wok, add oil (the amount of oil should be relatively large, adjusted according to the number of shrimp), and stir-fry the scallions and ginger slices until they change color and emit a fragrance.
3
Step 3
Add the shrimp and stir-fry, using a spatula to squeeze out the oil from the shrimp heads (this step is crucial), then add the cooking wine, followed by salt, sugar, and water. Bring to a boil, then cover.
4
Step 4
Simmer over low heat for 10 minutes, then switch to high heat to reduce the sauce. When the sauce has thickened, drizzle in sesame oil and turn off the heat.

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