Recipe: Jean Yueh’s Shanghai-Style Shrimp

Every Thursday on the Good Food Blog we share a recipe from our archives.

Grace Young is the author of The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore. She first shared this recipe for a Jean Yueh’s Shanghai-Style Shrimpon January 24, 2009.

Keep reading for the full recipe…

Jean Yueh’s Shanghai-Style Shrimp

Cookbook author and teacher Jean Yueh advises that the shrimp can be made ahead, transferred to a platter, and served at room temperature.

1 pound large shrimp

3 1/2 Tbsp soy sauce

1 tsp red wine vinegar

2 Tbsp vegetable oil

3 slices ginger

2 scallions, cut into 2-inch pieces

1 Tbsp dry sherry

3 Tbsp sugar, or to taste

1 Tbsp sesame oil, optional

1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. Rinse the unpeeled shrimp, drain, and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl combine the soy sauce and vinegar.

2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the ginger and scallions, and stir-fry 30 seconds or until aromatic. Add the shrimp and stir-fry 30 seconds. Add the sherry and stir-fry a few seconds. Swirl in the soy sauce mixture and sprinkle in the sugar. Stir-fry the shrimp 1 to 2 minutes or until the sauce is distributed and the shrimp are just cooked. Remove from the heat. Stir in the sesame oil if desired. Serve immediately or at room temperature. Serves 4 as part of a multicourse meal.