Oil-braised Prawns
油焖大虾
Succulent prawns braised in savory soy-based sauce with ginger and scallions until glossy. Classic Shanghainese dish featuring tender, flavorful shrimp in rich, aromatic braising liquid.
Servings
2-3 people
Prep Time
15 minutes
Cook Time
15 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Clean the shrimp veins.
Cut ginger strips and garlic chives and set aside.
Prepare the sauce: one tablespoon dark soy sauce, two tablespoons light soy sauce, one tablespoon oyster sauce, appropriate amount of sugar, add a little water and mix well.
Add ginger strips first, then add shrimp and slowly pan-fry until red, then flip.
Continue pan-frying after flipping, when the oil becomes small bubbles and the shrimp is fragrant, you can add the sauce.
Pour in the sauce, add garlic chive heads first and braise with the shrimp.
When the sauce is about half reduced, add garlic chives and stir-fry a few times, continue braising for a few minutes then serve.
