Name: Scallion-Oil Shrimp (葱爆蝦)
Yield: Also good hot, it will serve 2 to 4 as a main course with vegetables and rice, and 6 to 8 as an appetizer.
Cuisine: Chinese
Ingredients: ¼ cup dry sherry; 4 teaspoons sugar; ¼ cup light soy sauce; 3 tablespoons oil; 8 medium whole scallions, finely chopped; 4 medium-sized cloves garlic, lightly smashed and peeled; 1 chubby knob peeled ginger, about 1 inch long, minced; 1 pound bay or very small shrimp

Preparation info

Also good hot, it will serve
2 to 4
as a main course with vegetables and rice .

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

A marvelous cold shrimp dish that I especially like because it can be done in advance and its flavor improves with standing. The crackling shells are left on, giving the meat protection and a richer flavor, as well as slowing down the eating so that you can enjoy the texture and aromatic sauce between sips of wine. A popular dish in the East on a cold buffet, here the pink-orange shrimp speckled with dark green scallions could be piled into a pyramid and surrounded by assorted meats, poultr