Shanghai shrimp stir-fry (油爆虾)

Ingredients

Method

1. Trim the legs and head tips with scissors, devein through the shell with a toothpick, then rinse and pat dry.
2. Heat the oil in a wok on high until it just smokes.
3. Fry the shrimp in two batches, 5–10 seconds each, until opaque and light pink. Drain.
4. Reheat the oil until smoking and fry both batches again for 5–10 seconds, until deeper pink. Overfrying dries them out.
5. Pour off all but 1 tbsp oil. On low, cook the aromatics 2 minutes.
6. Add the sauce, raise the heat to a simmer, and reduce for 30 seconds.
7. Lift out the aromatics if you like.
8. Add the shrimp and sesame oil, toss 5–10 seconds to coat, salt to taste, and serve hot.