Braised Shrimp in Oil

Name: Braised Shrimp in Oil
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Fresh shrimp; 1 tablespoon Soy sauce; 1 tablespoon Zhenjiang Balsamic Vinegar; 5g Sugar; 3g salt; 10ml Cooking Wine; 10g starch; 20g Minced garlic; 5g Sliced ginger; 5ml ketchup

by Merlot

4.6 (1)

Favorite

2

Difficulty

Normal

Time

20m

Serving

2

The specialty of this dish is the sweetness of shrimp wrapped in a thick, sweet and sour sauce... it's suitable for all ages."

Braised Shrimp in Oil

1. Open the back of the shrimp to remove the shrimp thread, and the open back is easy to taste; use a little cooking wine, starch, and salt to marinate for a while

2. Prepare the sauce in advance: light soy sauce and vinegar 1:1, sugar and salt 1.5:1. The overall sauce should just cover the amount of shrimp, if it is not enough, you can add a little warm water to help melt the sugar

3. Fry the shrimp with a little more oil

4. Fry the shrimp until red on both sides, add ginger slices after the red oil comes out, and then a large amount of minced garlic until fragrant

5. Add a little tomato sauce (this step can be omitted)

6. Finally, pour all the pre-prepared sauce and a little salt, and then slowly reduce the heat to collect the juice. During the process of collecting the juice, the shrimp is turned over repeatedly to absorb more sauce

Tips:
1. Pay attention to the heat during the whole process, don't be fooled!
2. Because of the sugar, the sauce will become thicker and thicker in the end; it is better to dissolve it in the seasoning beforehand than to put it directly in the operation