Gan Shao Xia (Sweet and Sour Shrimp)

  • Serves

    serves 4


Home cook Eatty Du makes these Shanghainese shrimp bathed in a sweet and tangy sauce. This recipe first appeared in our April 2012 issue along with Andrea Sun's story Nothing Better Than a Home-Cooked Meal.


  • 14 cup ketchup
  • 2 tbsp. Chinese rice wine (available at Indian Foods Company)
  • 1 tbsp. soy sauce
  • 1 tbsp. mirin (available at Indian Foods Company)
  • 1 tbsp. sugar
  • 2 tbsp. canola oil
  • 1 tbsp. minced ginger
  • 3 scallions, cut into 2″ pieces
  • 1 lb. large head-on shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • Cooked white rice, to serve


Step 1

Whisk together ketchup, wine, soy sauce, mirin, sugar, and 1 tbsp. water in a bowl; set sauce aside. Heat oil in a 14″ flat-bottom wok or skillet over high heat. Add ginger and scallions; cook, stirring, until fragrant, about 1 minute. Add shrimp; cook, stirring, until beginning to turn pink, about 2 minutes. Add sauce; cook, stirring, until thick, about 1 minute. Remove from heat; season with salt and pepper. Serve with rice.

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