fried river shrimps in oil

How to Make Crispy Fried Shrimp with Oil Explosion

Crispy fried shrimp, or "You Bao Xia" in Chinese, is a beloved dish known for its golden crunch and savory flavor. Here’s a simple guide to making it at home.

Ingredients: 300g fresh river shrimp (peeled and deveined), 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1/2 tsp white pepper, 2 tbsp cornstarch, 4 cups vegetable oil for frying, 2 sliced garlic cloves, 1 sliced green chili, and 1 tbsp chopped scallions for garnish.

Steps:

1. Marinate the shrimp: Pat shrimp dry and toss with soy sauce, Shaoxing wine, and white pepper. Let sit for 15 minutes. Drain and dust with cornstarch, shaking off excess.

2. Heat the oil: Heat oil in a wok over high heat until it reaches 180°C (350°F). Test by dropping a cornstarch piece—it should bubble immediately.

3. Deep-fry: Fry shrimp in batches for 1–2 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.

4. Stir-fry aromatics: In the same wok, reduce heat. Sauté garlic and chili until fragrant (10 seconds).

5. Combine: Return shrimp to the wok, toss quickly, and garnish with scallions. Serve hot with lemon wedges.

Tips: Use fresh, small shrimp for best texture. Ensure oil is hot enough for a crispy exterior without overcooking the delicate shrimp. Enjoy this restaurant-quality dish at home!