Grammy's Kitchen · Shrimp Stir Fry · Shanghai Shrimp Stir-fry - You Bao Xia (油爆虾)
One of 32 shrimp stir fry recipes we measured
from thewoksoflife.com
It ranks #3 of 32 for sear char among the shrimp stir fry recipes we compared. 5 cooks on thewoksoflife.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 27% | 19% |
| sweetener | 1% | 9% |
| thickener | 0% | 1% |
| aromatics | 0% | 2% |
| vegetables and beans | 0% | 60% |
| fat | 48% | 5% |
| acid | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 450 g | 1 pound medium shrimp ((450g, size: 21/30)) |
| 218 g | 1 cup oil ((for frying)) |
| 2 scallions ((white portion only, save the green portion for another day)) | |
| 3 g | 3 slices ginger |
| 1 tablespoon Shaoxing wine | |
| 120 g | 1/2 cup chicken broth |
| 4 g | 1 teaspoon sugar |
| 1 g | 1/4 teaspoon Chinese black vinegar |
| 4 g | 1 teaspoon sesame oil |
| Salt ((to taste)) |
Method: 5 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Dear Judy , very tasteful dish, have made it allready several times with big succeed, have only one problem. I am buying mine shrimps fresh, that means a live here on the market in shanghai, your cleaning start with cutting of the legs etc etc but these thing” — a cook, 5.0★
“Made this tonight and it was so good even with frozen headless shrimp. I can just imagine how good this is with fresh head on shrimp. I doubled the sauce to pour over noodles served with the shrimp and everyone loved it. My sauce didn’t thicken on it’s ow” — a cook, 5.0★