Ingredients:

  • 675 g (1.5 lb) Large Shrimp (16/20 count), peeled and deveined, tails optional
  • 1 Tbsp (15 ml) Shaoxing Rice Wine (or Dry Sherry/Cognac)
  • 1 tsp (5 ml) Light Soy Sauce (low sodium)
  • ½ tsp White Pepper
  • 1 Tbsp (15 g) Cornstarch (Cornflour)
  • 2 Tbsp (30 ml) Neutral High-Heat Oil (e.g., Grapeseed, Peanut, or Canola)
  • 4 cloves (20 g) Garlic, minced
  • 2 inches (5 cm) Fresh Ginger, peeled and minced
  • 4 Spring Onions (Scallions), white and light green parts sliced (divided)
  • 60 ml (¼ cup) Shaoxing Rice Wine (for deglazing)
  • 120 ml (½ cup) Chicken or Vegetable Stock (low sodium)
  • 3 Tbsp (45 ml) Light Soy Sauce (low sodium)
  • 2 Tbsp (30 ml) Oyster Sauce (or Vegetarian Stir-Fry Sauce)
  • 1 tsp (5 g) Granulated Sugar
  • 1 tsp (5 ml) Sesame Oil (to finish)

Instructions:

  1. Prep and Marinate the Shrimp: Thoroughly pat the peeled shrimp dry. In a medium bowl, combine the shrimp with 1 Tbsp Shaoxing wine, 1 tsp soy sauce, white pepper, and cornstarch. Toss until coated. Set aside for 10 minutes.
  2. Prepare the Sauce and Aromatics: In a small bowl, whisk together the stock, 3 Tbsp soy sauce, oyster sauce, and sugar. Set aside. Mince the garlic and ginger, and slice the spring onions, keeping the green tops separate for garnish.
  3. Sear the Shrimp: Heat the wok or skillet over high heat until smoking, then add the neutral oil. Add the marinated shrimp in a single layer (working in batches if necessary) and cook for 60–90 seconds per side until pink and just opaque. Remove the shrimp immediately and set aside.
  4. Build the Flavour Base: Reduce the heat slightly (to medium-high). Add the garlic, ginger, and the white/light green parts of the spring onion to the remaining oil in the wok. Sauté for 30–60 seconds until fragrant.
  5. The Drunken Moment (Deglazing): Pour the 60 ml (¼ cup) of Shaoxing rice wine directly into the hot pan. Scrape up any browned bits stuck to the bottom. Allow the wine to bubble rapidly and reduce by half, about 30 seconds.
  6. Finish the Stir-Fry: Pour the prepared Sauce Base into the pan and bring to a simmer until the sauce has thickened to a glossy consistency. Return the seared shrimp to the pan. Toss quickly for about 1 minute until the shrimp are fully coated and heated through. Remove from heat and stir in the 1 tsp of sesame oil for aroma. Serve immediately garnished with the reserved green spring onion tops.