Shrimp: the Maximally Delicious Way to Stir Fry

A technique-focused look at stir frying Shrimp in the Cantonese restaurant style. (西芹炒虾球)

Note: the is more we have to say on this topic, so we may revisit this recipe in the future with a full Substack post.

Ingredients

To Prepare the Shrimp:

• Shell on shrimp, 500g

• Sodium Carbonate (碱面) or Kansui (枧水), 1/2 tsp

For the Marinade:

• Salt, 1/8 tsp

• Sugar, 1/2 tsp

• White pepper powder (白胡椒粉), 1/4 tsp

• Liaojiu aka Shaoxing wine (料酒/绍酒), 1/2 tsp

• Cornstarch (生粉), 1/2 tsp. If passing through oil. Double to 1 tsp if opting for passing through water.

• Optional: Egg white, 1/2. Only if passing through water.

Note: if passing through water instead of passing through oil, double the cornstarch to 1 tsp and also add in a half an egg white.

Process

Peel the shrimp, then butterfly. You can also slice in half lengthwise. Remove the vein (i.e. digestive tract), and transfer the shrimp to a bowl.

Rinse, then submerge the shrimp and mix in that 1/2 tsp sodium carbonate. Let sit for ten minutes. Rinse again, then let the shrimp sit under running water for ~3 minutes.

Transfer to a paper towel. Lightly squeeze out any excess liquid. Move over to a rag or kitchen towel and roll it up to finish drying. Transfer to a bowl.

Marinate with the ingredients from above - for at least two minutes, or up to 30.

To pass through oil: add enough oil to be about to barely submerge the shrimp (3/4 cup to 1 cup in our wok). Heat it up to 160C, then drop the shrimp in. Fry until cooked, 30-40 seconds. Remove and drain the excess oil.

If passing through water: let the water come to a heavy simmer/light boil. Drop the shrimp in and don't disturb for 20 seconds, then spread evenly and boil until cooked through (about 40 more seconds)

A Shrimp and Celery Stir Fry

This is a dramatically simplified version of this recipe that we covered previously.

Ingredients:

• Prepped shrimp. From above

• Celery (西芹), 3 stalks

• Seasoning sauce:

  Salt, 1/4 tsp

  Sugar, 1/2 tsp

  MSG (味精), 1/4 tsp

  Cornstarch (生粉), 1 tsp

  Water, 1.5 tbsp

• Shrimp frying oil (if applicable), 1 tsp

Process:

Peel the celery, then cut on a bias into ~two inch sections.

In a wok with about 1.5 tbsp oil, stir fry the celery for about 45 seconds over a medium high flame. Add in the shrimp and give it a quick mix. Swap the flame to low, add in the seasoning sauce. Once it's thickened and clinging to everything, heat off. Drizzle in a teaspoon of the shrimp frying oil for sheen.