Shrimp with Sweet Wine Rice

Name: Shrimp with Sweet Wine Rice ( )
Yield: Makes 4 to 6 Servings
Cuisine: China
Ingredients: 1½ teaspoons Homemade Chili Sauce; 2 teaspoons light soy sauce; 1½ tablespoons cornstarch; 1 teaspoon sesame oil; ¼ cup ketchup; 3 tablespoons Shanghai Sweet Wine Rice; 1 tablespoon white rice vinegar; ¼ cup Chicken Stock; 3 tablespoons shredded white portion of scallions (see Cleaver discussion); 2 teaspoons minced garlic; 1½ tablespoons Shaoxing wine; 2 tablespoons peanut oil; 1 tablespoon peeled and minced ginger; 1 pound large shrimp (40 count per pound); 3 cups Chicken Stock; 1 tablespoon sugar; ¾ teaspoon salt

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

Shanghai residents dote on sweet flavors, so this classic Shanghai Stir-fry, which contrasts the sweetness of the wine rice with the spice and heat of the chili sauce and the tartness of the rice vinegar, is a favorite in the city.

Ingredients

Sauce

3 tablespoons Shanghai Sweet Wine Rice
¼ cup ketchup

Asia
China
Main course
Spicy

Method

To make the sauce: In a small bowl, mix together all of the ingredients and reserve.

Peel the shrimp, leaving the tail segments intact, then devein and clean them (see instructions). In a large pot, bring the stock to a boil over high heat. Add the shrimp, immersing them in the stock, and blanch them for 40 seconds. Turn off the heat, remove the s