所需食材
- 河虾或基围虾400g
- 生抽2汤匙
- 料酒1汤匙
- 糖1汤匙
- 盐少许
- 葱段
- 姜片；食用油适量
食材准备
- 鲜虾洗净，剪去须脚，用厨房纸吸干水分（水分多会溅油）
烹饪步骤
- 油爆：锅中放宽油，油温升至180-200℃（高温），将虾倒入大火爆炒30-40秒，虾壳变红酥脆立即捞出沥油。
- 炒香：锅中留少量油，爆香葱段和姜片。
- 调味：烹入料酒，加生抽、糖、盐翻炒均匀，大火烧开成稍浓的调味汁。
- 合炒：将虾倒回锅中，大火快速翻炒，让调味汁均匀包裹虾壳，出锅即食。
小贴士
- 油爆虾是江浙名菜，关键是油温要高、动作要快，虾在锅里不超过1分钟
- 虾壳可以直接吃，酥脆入味是这道菜的精髓
- 糖量不减，甜中带鲜是正宗风味
Ingredients
- 400g fresh shrimp (river shrimp or medium shrimp)
- 2 tbsp soy sauce
- 1 tbsp cooking wine
- 1 tbsp sugar
- pinch of salt
- spring onion
- ginger; generous oil for frying
Preparation
- Rinse shrimp, trim whiskers and legs. Pat completely dry with paper towels — moisture causes dangerous spattering.
Steps
- Explode in oil: Heat a generous amount of oil to 180–200°C (very hot). Add shrimp and fry on high heat 30–40 seconds until shells turn red and crispy. Remove and drain immediately.
- Aromatics: Discard most oil, keeping just a little. Fry spring onion and ginger until fragrant.
- Sauce: Add cooking wine, soy sauce, sugar and salt. Stir and bring to a brief boil into a light glaze.
- Combine: Return shrimp to wok, toss on high heat until every shell is coated. Serve right away.
Tips
- You Bao Xia is a Jiangnan classic — scorching oil and speed are the whole technique; shrimp should be in the pan under 1 minute total
- Eat the shells — when properly done they're crispy and delicious
- Keep the sugar — the sweet-savory balance is the point
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