Seafood

Chinese Oil-Exploded Shrimp

Name: Chinese Oil-Exploded Shrimp
Prep time: 20 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 1.5 lbs Jumbo shrimp, head-on; 2 tbsp Shaoxing wine; 2 tbsp Soy sauce; 0.5 tbsp Cornstarch; 1.5 tsp Crushed rock sugar; 1 cup Peanut or vegetable oil; 2 whole Scallions, cut into 2-inch pieces (white and green parts separated); 1 inch Fresh ginger, sliced; 1 tbsp Chinese black vinegar

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Oil-Exploded Shrimp (You Bao Xia) is one of Shanghai's signature seafood dishes. The technique is deceptively simple: shrimp are flash-fried in very hot oil before being coated in a sweet-savory glaze that clings to every bite. The result is shrimp that remain juicy and tender with an irresistible glossy finish. This restaurant favorite proves that great Chinese cooking is all about balancing flavor with technique.

Prep 20 minCook 15 minTotal 35 min4 servingsMedium410 calories

Directions

Flash-fried jumbo shrimp tossed in a glossy Shaoxing wine and soy sauce glaze with ginger, scallions, and Chinese black vinegar. A classic Shanghai dish that's bold, savory, and ready in minutes.

1.Clean, devein, and pat the shrimp completely dry, leaving the heads on for maximum flavor.
2.Whisk together the Shaoxing wine, soy sauce, cornstarch, and crushed rock sugar until smooth.
3.Heat the oil in a flat-bottom wok over medium-high heat until it reaches approximately 400°F.
4.Working in batches, flash-fry the shrimp for 20–30 seconds, just until they turn light pink. Remove and drain.
5.Carefully pour off about half of the oil, leaving the remaining hot oil in the wok. Add the ginger and cook for about 20 seconds until fragrant.
6.Pour in the prepared sauce mixture and cook for about 30 seconds, stirring constantly until it begins to thicken.
7.Return the shrimp to the wok and add the green parts of the scallions. Toss until every shrimp is evenly coated in the glossy sauce.
8.Sprinkle in the white parts of the scallions, remove from the heat, and drizzle with the Chinese black vinegar. Toss once more and serve immediately over rice or noodles.

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