Peking Shrimp (Beijing Far Jue Har): A Culinary Gem

I remember the first time I tasted Peking Shrimp. It was at a small, unassuming restaurant in San Francisco’s Chinatown, a place recommended by a friend who swore it served the “real deal.” The glistening, perfectly battered shrimp, bathed in that savory-sweet sauce, was unlike anything I’d ever had. The way the crisp batter gave way to the succulent shrimp, followed by the subtle warmth of ginger and chili, created an explosion of flavor that instantly transported me to a bustling Beijing street. That meal sparked my lifelong fascination with Chinese cuisine, and Peking Shrimp remains a nostalgic favorite.

Recipe Overview

• Prep Time: 7 minutes
• Cook Time: 20 minutes
• Total Time: 27 minutes
• Servings: 4
• Dietary Type: Dairy-Free

Ingredients

• 1 lb large shrimp, peeled and deveined, tails intact (approximately 20)
• 2 tablespoons cornstarch
• 2 cups vegetable oil (for frying)

Batter

• 1 large egg
• 2 large egg whites
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 2 tablespoons water

Sauce

• 1 cup chicken stock
• 1 1/4 teaspoons sugar
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 2 large garlic cloves, thinly sliced (or 1/4 tsp garlic powder)
• 2 tablespoons finely chopped gingerroot
• 1 fresh red chili pepper, seeded and sliced
• 2 green onions, thinly sliced (green and white parts)
• 1/3 cup rice wine or 1/3 cup light sweet sherry

Equipment Needed

• Medium bowl
• Whisk
• Wok or large skillet
• Paper towels

Instructions

1. Begin by preparing the shrimp. Rinse them thoroughly under cold water and pat them completely dry with paper towels. This crucial step ensures the batter adheres properly.
2. In a medium bowl, place the shrimp and toss them with the 2 tablespoons of cornstarch. This creates a light coating that will help the batter crisp up beautifully during frying. Set aside.
3. Next, prepare the batter. In a separate bowl, combine the egg, egg whites, 1/4 cup cornstarch, flour, and water. Whisk vigorously until the batter is smooth and free of any lumps. A smooth batter is key for an even coating on the shrimp.
4. Now, heat the vegetable oil in a wok or large skillet over medium-high heat. You’ll know the oil is ready when a small piece of batter dropped into the oil sizzles immediately. Be careful not to overheat the oil, as this can cause the batter to burn before the shrimp is cooked through.
5. Holding each shrimp by the tail, dip it into the batter, ensuring it is completely coated.
6. Carefully lower the battered shrimp into the hot oil in batches, being careful not to overcrowd the wok or skillet. Overcrowding will lower the oil temperature and result in soggy shrimp.
7. Deep fry the shrimp, turning once, until they are golden brown and cooked through, about 2 minutes per batch. The internal temperature of the shrimp should reach 145°F (63°C).
8. Remove the fried shrimp from the oil using a slotted spoon and drain them on paper towels to remove any excess oil.
9. Pour off the oil from the wok or skillet, leaving only a thin coating.
10. Prepare the sauce. In a small bowl, whisk together the chicken stock, sugar, salt, and 1 tablespoon of cornstarch. Set aside.
11. Reheat the wok or skillet over high heat. Add the garlic, chile, gingerroot, and green onions to the wok.
12. Stir-fry for about 1 minute, until the aromatics release their fragrance. Be careful not to burn the garlic.
13. Add the rice wine (or sherry) and the chicken stock mixture to the wok. Stir constantly until the sauce thickens and becomes clear. This should only take a minute or two.
14. Add the fried shrimp to the sauce and simmer, stirring gently, for 1 minute to coat the shrimp evenly with the sauce.

Expert Tips & Tricks

• Double Frying: For extra crispy shrimp, try double frying. Fry the shrimp once for 1 minute, remove, and then fry again for another minute before adding to the sauce.
• Ginger Tip: If you don’t have fresh gingerroot, a pinch of ground ginger can be used as a substitute, but fresh ginger provides a much brighter flavor.
• Batter Consistency: If the batter seems too thick, add a teaspoon of water at a time until you reach the desired consistency – it should be able to coat the shrimp easily.
• Garlic Powder Substitution: In a pinch, you can substitute 1/4 teaspoon of garlic powder for the fresh garlic, but the flavor of fresh garlic is always preferable.

Serving & Storage Suggestions

Peking Shrimp is best served immediately after cooking, while the batter is still crispy and the sauce is glossy. Arrange the shrimp artfully on a platter, perhaps garnished with extra sliced green onions and a sprinkle of sesame seeds. Serve with steamed white rice, stir-fried spinach, and a chilled Chinese rice wine or light-bodied white wine for an authentic and impressive meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the batter will lose its crispness over time. To reheat, gently warm the shrimp in a skillet over low heat, stirring occasionally, or briefly microwave it. Be careful not to overheat, as this can make the shrimp tough. While it’s best fresh, reheated Peking Shrimp is still a delicious treat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1217.1 kcal	N/A
Calories from Fat	N/A	83%
Total Fat	112.3 g	172%
Saturated Fat	14.9 g	74%
Cholesterol	191.6 mg	63%
Sodium	924.7 mg	38%
Total Carbohydrate	27.1 g	9%
Dietary Fiber	0.8 g	3%
Sugars	3.3 g	N/A
Protein	21.8 g	43%

Note: These values are estimates and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour in the batter with a gluten-free all-purpose flour blend. Ensure the chicken stock is also gluten-free.
• Vegetarian: Use large, firm tofu cubes instead of shrimp. Press the tofu to remove excess water before coating it in cornstarch and batter.
• Spicier: Add more sliced chili pepper or a pinch of red pepper flakes to the sauce for an extra kick.
• Sweet and Sour: Add a tablespoon of rice vinegar to the sauce for a tangier, sweet-and-sour flavor profile.
• Ginger-Garlic Boost: Infuse the vegetable oil with garlic and ginger slices before frying the shrimp for an extra layer of flavor. Remove the solids before frying.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: While the shrimp is best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before adding the freshly fried shrimp.

Q: Can I bake the shrimp instead of frying?
A: While frying provides the best texture, you can try baking the battered shrimp at 400°F (200°C) for about 15-20 minutes, flipping halfway through. However, the batter will not be as crispy.

Q: What’s the best way to prevent the shrimp from sticking to the wok?
A: Ensure your wok or skillet is properly heated before adding the oil and shrimp. Using a non-stick wok can also help.

Q: Can I use other types of seafood?
A: Yes, you can adapt this recipe for scallops, calamari, or even chunks of firm white fish. Adjust the cooking time accordingly.

Q: How do I seed a chili pepper without burning my hands?
A: Wear gloves or use a small spoon to scrape out the seeds and membranes from the chili pepper. Avoid touching your face afterward.

Final Thoughts

Now that you have the secrets to crafting Peking Shrimp, I encourage you to step into your kitchen and bring this elegant dish to life. Don’t be intimidated by the list of ingredients – the process is surprisingly simple and the reward is immense. The symphony of flavors and textures in Peking Shrimp is sure to delight your family and friends. Feel free to experiment with the variations and substitutions to create your own signature version. And don’t forget to share your culinary masterpiece and feedback – I’m eager to hear how it turns out! Consider pairing your Peking Shrimp with a crisp Sauvignon Blanc or a light Pinot Grigio to complement its delicate flavors. Happy cooking!