Ingredients
500 g (about 1 lb) fresh large prawns or jumbo shrimp
Seasonings
Cooking oil 40 g (about 3 tablespoons), scallion and ginger 20 g each, salt, MSG and ground white pepper to taste, 1 tablespoon Shaoxing wine.
Instructions
1. Rinse the shrimp thoroughly under cold water, trim off the whiskers and legs, cut open the back of each shrimp, and remove the digestive tract; wash and slice the scallions and ginger.
2. Heat cooking oil in a wok over high heat, add the shrimp and stir-fry until they turn bright red and release their oil, then add scallions and ginger slices, splash in cooking wine, add about 4 tablespoons of broth (or water), season with salt, MSG, and pepper, bring to a boil, and simmer for about 1 minute until the sauce thickens; remove the shrimp to a serving plate and pour the sauce over them. This dish features a glossy red color, a crisp-tender texture, and a savory, aromatic flavor—perfect as an appetizer with drinks or a complement to rice.