Hong Kong Tasty Stir Fried Shrimp

The first time I tasted stir-fried shrimp like this was at a tiny, bustling restaurant in Hong Kong’s Mong Kok district. The aroma of ginger and scallions mingled with the salty sea air, pulling me in from the crowded street. The plump, juicy shrimp, perfectly crisp and coated in a light sauce, were a revelation – a testament to the simple brilliance of Cantonese cuisine. It was a dish that tasted of the sea, the wok’s kiss, and the warmth of a busy kitchen. Since then, I’ve been obsessed with recreating that authentic flavor at home.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Servings: 4-6
• Yield: Varies, depends on shrimp size
• Dietary Type: Dairy-Free

Ingredients

• 2 tablespoons salt
• 1 lb medium shrimp, peeled and deveined

COATING

• 1 egg white
• 2 teaspoons cornstarch
• ½ teaspoon salt

FOR FRYING

• ½ cup peanut oil, for velveting (see note)
• 2 teaspoons finely chopped peeled fresh ginger
• 2 teaspoons finely chopped whole scallions
• 1 teaspoon rice wine
• ½ teaspoon Chinese white rice vinegar
• ½ teaspoon salt

Equipment Needed

• Large bowl
• Medium bowl
• Wok or large skillet
• Colander
• Stainless steel bowl
• Paper towels
• Serving platter

Instructions

1. Salt Washing the Shrimp: Begin by preparing the shrimp. Fill a large bowl with cold water and add 1 tablespoon of salt. Gently wash the shrimp in the salt water. Drain the water and repeat the process, using fresh salted water. This helps to firm up the shrimp and give them a delightful, snappy texture.
2. Rinsing and Drying: After the salt wash, rinse the shrimp thoroughly under cold running water. Drain the shrimp well and blot them completely dry with paper towels. This step is crucial for ensuring the coating adheres properly and the shrimp achieve a good sear.
3. Preparing the Coating: In a medium-sized bowl, combine the egg white, cornstarch, and ½ teaspoon of salt. Whisk the ingredients together until you have a smooth, slightly thickened mixture.
4. Coating the Shrimp: Add the dried shrimp to the bowl with the egg white mixture. Gently toss the shrimp to ensure they are evenly coated. Cover the bowl and refrigerate for about 20 minutes. This allows the coating to set and further protect the shrimp during frying.
5. Velveting the Shrimp (First Fry): Heat a wok or large skillet over high heat until it is very hot. Add the peanut oil for velveting. Allow the oil to heat until it’s just warm – you should see gentle bubbles forming over the surface if you were to drop a test piece of shrimp into it. Quickly add the coated shrimp to the warm oil, stirring to separate them and prevent clumping. Immediately turn off the heat.
6. Sitting in Oil: Allow the shrimp to sit undisturbed in the warm oil for about 2 minutes. This gentle cooking process, known as velveting, results in incredibly tender and succulent shrimp.
7. Draining the Shrimp: Carefully drain the shrimp in a colander set inside a stainless steel bowl, reserving the flavored oil. Set the shrimp aside.
8. Second Fry and Aromatics: Reheat the wok over high heat. Return 1 tablespoon of the drained peanut oil to the wok. When the oil is hot, add the finely chopped ginger and scallions. Stir-fry the aromatics for about 30 seconds, until fragrant.
9. Adding the Remaining Ingredients: Add the rice wine, Chinese white rice vinegar, and ½ teaspoon of salt to the wok. Stir quickly to combine.
10. Final Stir-Fry: Add the drained, velveted shrimp to the wok. Stir-fry for just 1 minute, ensuring the shrimp are heated through and evenly coated with the sauce. Avoid overcooking, as the shrimp will become rubbery.
11. Serving: Immediately turn the stir-fried shrimp out onto a serving platter and serve hot.

Expert Tips & Tricks

• Shrimp Quality: Always use the freshest shrimp possible for the best flavor and texture. Look for shrimp that are firm, translucent, and have a fresh, sea-like smell. Avoid shrimp that are slimy or have a strong, ammonia-like odor.
• Velveting Oil Temperature: Pay close attention to the oil temperature during the velveting process. The oil should be just warm enough to gently cook the shrimp, not hot enough to brown them. This low and slow “first fry” is key to tender shrimp.
• Don’t Overcrowd the Wok: If necessary, stir-fry the shrimp in batches to avoid overcrowding the wok. Overcrowding lowers the temperature of the oil and can result in steamed, rather than stir-fried, shrimp.
• High Heat is Key: Use high heat for the final stir-fry to achieve that characteristic wok hei, or “breath of the wok,” which imparts a smoky, slightly charred flavor to the dish.
• Prep Ahead: You can prepare the shrimp and coating ahead of time and refrigerate them for up to 2 hours. Just be sure to stir the coating before adding the shrimp to the wok.

Serving & Storage Suggestions

Serve this Hong Kong Tasty Stir-Fried Shrimp immediately while it’s hot and the shrimp are at their most tender and flavorful. Garnish with extra chopped scallions for a pop of freshness. This dish pairs beautifully with steamed rice or noodles.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or skillet over medium heat, or in the microwave. Be careful not to overcook the shrimp during reheating, as they can become tough.

This dish is best enjoyed fresh and is not recommended for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	369.9 kcal	N/A
Calories from Fat	260 g	71%
Total Fat	29 g	44%
Saturated Fat	4.9 g	24%
Cholesterol	172.8 mg	57%
Sodium	4252 mg	177%
Total Carbohydrate	2.6 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0.1 g	0%
Protein	24 g	48%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Shrimp: Add a pinch of red pepper flakes or a teaspoon of chili garlic sauce to the stir-fry for a spicy kick.
• Vegetable Medley: Incorporate your favorite vegetables, such as bell peppers, broccoli, snap peas, or carrots, to create a heartier and more colorful dish.
• Gluten-Free Option: Replace the rice wine with dry sherry and ensure the cornstarch is certified gluten-free.
• Sauce Variation: Experiment with different sauces, such as black bean sauce or oyster sauce, to create unique flavor profiles.

FAQs (Frequently Asked Questions)

Q: Why is the salt wash important for the shrimp?
A: The salt wash helps to firm up the shrimp and give them a better texture when cooked, resulting in a more satisfying bite.

Q: Can I use frozen shrimp for this recipe?
A: Yes, but be sure to thaw the shrimp completely and pat them dry before coating and frying. Fresh shrimp will always yield the best results.

Q: What if I don’t have peanut oil?
A: You can substitute another neutral-flavored oil with a high smoke point, such as canola oil or vegetable oil.

Q: How do I know when the shrimp are cooked through?
A: The shrimp are cooked through when they turn pink and opaque. Be careful not to overcook them, as they can become tough.

Q: Can I make this dish ahead of time?
A: It’s best to serve this dish immediately after cooking for the best texture and flavor. However, you can prep the shrimp and coating in advance and refrigerate them until ready to cook.

Final Thoughts

This Hong Kong Tasty Stir-Fried Shrimp recipe is a fantastic way to bring the vibrant flavors of Cantonese cuisine into your own kitchen. Don’t be intimidated by the velveting technique; it’s the secret to perfectly tender and juicy shrimp. I encourage you to give this recipe a try and experience the delightful combination of textures and flavors. Serve it with a side of steamed rice and a glass of crisp white wine for a complete and satisfying meal. I’d love to hear about your experience, so please share your feedback and any creative twists you add to the recipe!