Stir-Fried River Shrimp

Name: Stir-Fried River Shrimp (Yu pad ho hsia)
Cuisine: Chinese
Ingredients: 10 oz. fresh river shrimp; 2 tablespoons soy sauce (light color); 3 cups oil; 1 teaspoon ginger (chopped); 2 teaspoon brown vinegar; 2 tablespoons soy sauce (light color); ½ tablespoon wine; 1 tablespoon sugar; ½ tablespoon green onion (chopped)

Yu pad ho hsia

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

10 oz. fresh river shrimp
3 cups oil
2 tablespoons<

Asia
Taiwan
Chekiang
Shanghai
Kiangsu
Fish course
Pescatarian

Method

Cut off half of shrimp’s head, and feet. Clean and drain. Deep-fry shrimp in oil for about 10 seconds, remove. Reheat oil, then deep-fry again for another 10 seconds. Remove.
Put fried shrimp back into frying pan, splash with wine and add soy sauce, sugar, chopped onion, and chopped ginger. Stir-fry quickly over high heat, then splash with brown vinegar. Serve.