Oil-Braised Large Shrimp

油焖大虾

Oil-Braised Large Shrimp — Home-styleShandong home cooking.

Ingredients

• large whole shrimp with shells and heads (preferably wild-caught)
• light soy sauce
• Shaoxing wine
• sugar

Instructions

1. Pat shrimp dry. Heat 30 ml neutral oil in a heavy-bottomed wok or skillet over medium-high heat until shimmering. (Oil surface ripples faintly, thin wisps of smoke appear.)
2. Add shrimp in single layer, shell-side down. Press gently and sear 1.5 minutes without moving — until shells turn bright orange-red and edges crisp. (Shells blister slightly and emit nutty aroma.)
3. Flip shrimp and cook 30 seconds. Push to one side; add light soy sauce, Shaoxing wine, and sugar to center. Stir once to combine liquids. (Liquid simmers instantly, releasing fragrant steam.)
4. Cover and reduce heat to medium-low. Braise 5 minutes — shaking pan gently every 60 seconds to coat evenly. (Sauce reduces to glossy, clinging film; shrimp glow amber.)
5. Uncover, increase heat to medium. Cook 1 minute more, tossing constantly, until sauce thickens to syrupy sheen and coats each shrimp. (Sauce coats back of spoon like thin honey.)