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 is necessarily greasy. The shrimp is refreshing, flavorful, with a crispy outside and tender and juicy inside with lots of umami taste!
- 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, add the whole shrimps in their shells for a quick fry. Drain the oil immediately.
- Add more oil to the pan and heat until very hot. Add the shrimps again for a second quick fry. Drain the excess oil immediately.
- In the same hot pan, stir fry the scallions and ginger.
- Add broth, vinegar, sugar, soy sauce, and cooking wine.
- Finally, add the shrimps back into the hot pan, and mix well.
7. Add the starch thickener, and stir thoroughly. Serve immediately.
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 the inside will rapidly become soggy, because there is still a lot of moisture inside. When the moisture seeps out, the shrimp lose their crispiness. So the shrimp is fried more than once to remove more moisture. In doing so, the shrimp will still remain crispy when it’s served hot on the table for guests.