• 2 cups oil
  • shrimp
    • 1 lb. fresh shrimp, peeled & deveined
    • ¼ tsp salt
    • 1 teaspoon shaosing wine or dry sherry
    • 1 teaspoon light soy sauce
    • 2 tbsp flour
    • 1 tablespoon cornstarch
    • 1 egg, slightly beaten
    • ¼ teaspoon baking soda
  • seasonings
    • 1 teaspoon ginger root, finely minced
    • 2 tsp garlic, minced
    • 2 scallions, cut the size of peas
    • 3 dried chili peppers, torn to small pieces
  • sauce
    • 1 tablespoon sugar
    • 5 tsp dark soy sauce
    • 3 tbsp ketchup
    • 2 tsp shaosing wine or dry sherry
    • 1 teaspoon rice vinegar
    • 1 tablespoon water
  • 1 teaspoon dark sesame oil


1. Cut shrimp in halves lengthwise, rinse in cold running water for a minute, drain, and pat dry. Mix shrimp, 1 tsp shaosing wine, thin soy sauce, flour, cornstarch, egg, and baking soda in a bowl. Put in a refrigerator for at least one hour.
2. In another bowl, mix sugar, dark soy, ketchup, 2 tsps shaosing wine, rice vinegar, and water. Set aside.
3. Heat oil in a wok over medium heat to deep-fry temperature. Add shrimp mixture, half at a time, and stir briskly until shrimp turns whitish-pink (less than 10 seconds. Remove with drainer to a paper towel-lined bowl.
4. Remove all but 2 tbls oil from wok. Heat oil, then slightly brown seasonings. Stir in sauce mixture. Stir and cook until it begins to bubble. Return shrimp to wok. Stir-fry for several seconds. Swirl in sesame seed oil. Put on a serving platter. Serve hot.


Serving Ideas : Serve over rice




Mai Leung


4 servings




Asian : East Asian : Szechuan



preparation times

• Start to finish: 1 Hour 30 Minutes


- Wok