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DEEP-FRIED RIVER SHRIMP

Course: Main
Chef: Zhu Haifeng
Featuring: Fish

Ingredients

- 130g river shrimp
- 3g scallion pieces
- 3g minced ginger
- 2g dark soy sauce
- 2g salt
- 5g Shaoxing wine
- 20g white sugar
- 3g Chinkiang vinegar
- 3g sesame oil

Method

1.Wash the shrimp in lightly salted water and remove the legs and heads.

2.Heat 500g vegetable oil in a wok over a medium to high heat. When hot, add the shrimp and deep-fry for 40 seconds then remove. Increase the heat and fry the shrimp for a second time for 20 seconds. Remove and set aside.
3.In a wok, stir fry the scallions and ginger until fragrant, then add the soy sauce,
sugar, salt, Shaoxing wine, vinegar, sesame oil, and water.
4.Return the shrimps to the wok and toss in the sauce for 30 seconds, then serve.

Pairings

"RIVE DI SAN PIETRO DI BARBOZZA" VALDOBBIADENE PROSECCO SUPERIORE DOCG

Grape: Glera Light straw yellow with fine and persistent bubbles. Floral and fruity aromas of yellow...

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