Oil-Exploded Shrimp

Name: Oil-Exploded Shrimp
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 1¼ pounds jumbo (16 to 20 per pound) or extra-jumbo (U15) head-on, shrimp; 2 tablespoons, Shaoxing wine; 2 tablespoons, soy sauce; ½ teaspoon, cornstarch; 1 cup peanut or, vegetable oil for frying; 1½ teaspoons crushed rock, sugar; 2 , scallions, cut into 2‑inch pieces; 1 (1‑inch) piece, ginger, peeled and sliced thin; 1 tablespoon, Chinese black vinegar

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Chinese

Fish & Seafood

SERVES4 to 6

TIME45 minutes

WHY THIS RECIPE WORKS

Though oil-exploded shrimp sounds like an appetizer at a Guy Fieri restaurant, it’s a literal translation of a classic dish from Shanghai, where shrimp is served in abundance. “Oil-exploded” might be better characterized as flash-fried; hea...

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