Scallion stir-fried shrimp

Ingredients

• 500 g Whole raw shell-on shrimp
• 3 bunches Fresh scallion
• 20 g Fresh ginger
• 2 cloves Garlic
• 2 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tbsp Shaoxing cooking wine
• 1 pinch Granulated sugar
• 3 tbsp Sunflower oil
• 1 tsp Toasted sesame oil
• 1 pinch Ground white pepper

Method

1. Prepare the shrimp: remove the antennae, legs, and the black dorsal vein by making a shallow slit in the shell; rinse under cold water, then dry thoroughly with a clean cloth. Sensory cue: the shrimp must be perfectly dry to the touch to sear properly.
2. Separate the scallion whites from the greens and cut each into segments of about three centimeters; thinly slice the ginger; finely chop the garlic. Cue: keep the whites and greens separated as they do not cook at the same time.
3. Heat a wok or large skillet over high heat until a drop of water flicked onto the surface evaporates instantly. Time: about one minute.
4. Pour in the oil, heat it until it shimmers slightly, then add the scallion whites and ginger; stir-fry until they turn golden and release their fragrance. Time: about thirty seconds.
5. Add the shrimp in a single layer, let them sear undisturbed for a few seconds, then stir-fry vigorously until they turn a bright pink-orange and the shell begins to caramelize. Time: about two minutes.
6. Drizzle the Shaoxing wine along the sides of the wok to deglaze; stir to dissolve the pan juices. Sensory cue: the smell of alcohol should evaporate completely.
7. Add the soy sauces, sugar, white pepper, and chopped garlic; stir-fry to coat the shrimp well until the sauce becomes syrupy and glossy. Time: about one minute.
8. Add the scallion greens, tossing briefly so they remain crisp and brightly colored. Time: about fifteen seconds.
9. Off the heat, drizzle with toasted sesame oil, give it a final toss in the wok, and serve immediately piping hot.

Nutrition

Per serving

Energy

255.3 kcal

Protein

31.55 g

Carbohydrate

2.13 g

Fat

13.08 g

Fibre

1.11 g

Calcium

133.05 mg

Iron

4.57 mg

Magnesium

77.72 mg