Stir-Fried Dynamite Shrimp is a traditional Huaiyang dish.
The word Dynamite or Bao refers to the frying method. The dish is cooked in a continuous motion using high heat and finished within a very short time. It’s one of the best cooking methods to preserve the food’s nutrients.
The Dynamite Shrimp is deep-fried but it does not mean the dish has to be greasy. The shrimp is refreshing, crispy and has lots of umami taste! The crust is very crispy. Inside, it’s very juicy.
- Whole shrimps
- Ginger slices
- Chopped scallions
- Soy sauce
- Cooking wine
- Soup stock
- Starch thickener
- Slice ginger, chop scallions.
- Heat up oil until it is very hot and bring in the shrimps for a quick fry. Drain the oil immediately.
- Heat up oil until it is very hot and fry the shrimps again. Drain the oil immediately.
- Stir fry scallions and ginger.
- Add broth, vinegar, sugar, soy sauce, and cooking wine.
- Bring back the shrimps and mix well.
7. Thicken with starch.
The shrimp is fried twice for shells to become crispy.
When the shrimp is fried only once, it will be very fragrant and crispy at first. But it becomes soggy very fast, because there is still a lot of moisture inside. When the moisture seeps out, the shrimp loses their crispiness. So the shrimp is fried more than once to remove more moisture. In doing so, the shrimp will still taste crispy when guests enjoy it on the table.