Shangyi Shrimp

This elegant Shangyi Shrimp dish showcases the delicate sweetness of fresh shrimp paired with the unique crunch of wood ear mushrooms and celery. The shrimp are lightly coated and pan-fried until tender, then tossed in a quick, savory sauce infused with ginger, coriander, and a hint of orange zest. It’s a perfect balance of textures and flavors—umami-rich, slightly sweet, and aromatic. Ideal for weeknight dinners or entertaining, this recipe comes together in under 40 minutes using simple pantry staples. Serve over steamed rice for a complete meal that feels both comforting and refined.

Cooking Method: Stewing, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 3

Calories: 490.3

Description

This elegant Shangyi Shrimp dish showcases the delicate sweetness of fresh shrimp paired with the unique crunch of wood ear mushrooms and celery. The shrimp are lightly coated and pan-fried until tender, then tossed in a quick, savory sauce infused with ginger, coriander, and a hint of orange zest. It’s a perfect balance of textures and flavors—umami-rich, slightly sweet, and aromatic. Ideal for weeknight dinners or entertaining, this recipe comes together in under 40 minutes using simple pantry staples. Serve over steamed rice for a complete meal that feels both comforting and refined.

Directions

1
Rehydrate wood ears in hot water for 15-20 minutes until soft, then drain, rinse, and cut into thin strips.
2
Seed and slice the dried hot red chile.
3
Butterfly the shrimp by slicing through the back, then press gently with the palms of your hands to remove excess liquid without breaking them.
4
Place shrimp in a bowl and mix rice wine with egg white; add to shrimp and toss to coat evenly.
5
Sprinkle 1 1/2 teaspoons of cornstarch over the shrimp and toss until well coated.
6
Heat oil in a wok or large skillet over medium-high heat until it reaches 350°F (177°C).
7
Carefully add the shrimp to the hot oil and cook until pink and opaque, about 2-3 minutes.
8
Remove shrimp and drain on paper towels.
9
Pour out all but 1 teaspoon of oil from the wok, then return to heat.
10
Add the sliced dried chile and stir-fry briefly until fragrant and darkened, but not burnt.
11
Add the celery and wood ear strips, stir-frying for 1-2 minutes until glistening and tender-crisp.
12
In a small bowl, combine soy sauce, sugar, ground coriander, and chicken broth. Pour into the wok.
13
Bring the sauce to a simmer.
14
Mix the remaining 1 teaspoon of cornstarch with a few drops of water to form a smooth paste.
15
Stir the cornstarch paste into the simmering sauce in the wok; cook until slightly thickened.
16
Return the fried shrimp to the wok, add the grated orange peel, and toss gently to coat everything evenly with the sauce.
17
Serve immediately.

Nutrition Facts

Servings 3 pies

Amount Per Serving
Calories 490.3kcal

% Daily Value *
Total Fat 44.5g69%
Saturated Fat 7.3g37%
Cholesterol 122.2mg41%
Sodium 420.9mg18%
Total Carbohydrate 5.8g2%
Dietary Fiber 0.5g2%
Sugars 0.8g
Protein 18.1g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/shangyi-shrimp/