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.
- 1⁄4 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
- 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.