prawns

How to Make Dry-Braised Shrimp: A Step-by-Step Guide

Dry-braised shrimp (干烧大虾) is a savory Sichuan dish beloved for its crispy texture and bold, umami-rich flavor. Here’s a simple yet authentic recipe to recreate it at home.

Ingredients:

500g large shrimp, peeled and deveined (tails left on for presentation), 2 tbsp cooking oil, 3-4 cloves garlic (minced), 1 tbsp ginger (minced), 2-3 dried chili peppers (sliced, adjust to spice preference), 2 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 1/2 cup chicken broth, and chopped green onions for garnish.

Steps:

1. Prep the shrimp: Pat shrimp dry and lightly coat with cornstarch for extra crispiness. Heat oil in a wok over medium-high heat. Stir-fry shrimp for 1-2 minutes until golden on both sides. Remove and set aside.

2. Sauté aromatics: In the same wok, add a little more oil if needed. Sauté garlic, ginger, and dried chilies until fragrant (30 seconds).

3. Simmer the sauce: Pour in Shaoxing wine, light soy sauce, dark soy sauce, sugar, and chicken broth. Stir until sugar dissolves.

4. Combine and finish: Return shrimp to the wok. Toss gently to coat in the sauce and cook for 2-3 minutes until the liquid reduces slightly, thickening into a glossy glaze.

5. Garnish and serve: Sprinkle with chopped green onions. Serve hot with steamed rice to soak up the flavorful sauce.

Tips: For a spicier kick, add Sichuan peppercorns. Adjust soy sauce and sugar to balance saltiness and sweetness. Enjoy this restaurant-quality dish in under 20 minutes!