Basic Asian Stir Fry Shrimp

These can be used in pretty much any stir fry.

Category
Basics
Cuisine
Asian
Serves
4-6
Time
15 minutes
From
Kenji Lopez Alt

shrimpstir-fry

This is a basic technique for preparing shrimp to use in Asian dishes. The trick here is to soak the shrimp (OK from frozen) in water that has both salt and baking soda added If you are not making an Asian dish, then leave out the wine, soy and cornstarch

Ingredients

  • 2 cups very cold water
  • 1 1/2 tbsp kosher salt or 2 1/2 tsp table salt
  • 2 tsp baking soda
  • 1 pound large shrimp, peeled & deveined
  • 1 cup or so of ice cubes (if shrimp are not frozen)
  • 1 tsp Shaoxing wine or sherry
  • 1 tsp light soy sauce
  • 1 tsp cornstarch

Instructions

  1. Combine the water, salt and baking sode in a bowl big enough to hold the shrimp. Stir until the salt and baking soda are dissoled.
  2. Add the shrimp and stir them to ensure they are all exposed to the liquid.
  3. If the shrimp are not frozen, add the ice cubes.
  4. Let the shrimp sit for at least 15 minutes, and up to 30 (or until defrosted, if frozen).
  5. Drain thoroughly and pat dry with paper towels.
  6. Add the wine, soy sauce and cornstarch to the bowl and mix well until combined.
  7. Transfer the shrimp back to the bowl and mix well.
  8. Heat some oil in a wok or pan and stir fry the shrimp for a few minutes or until done (no longer translucent)
  9. Add to whatever dish you are making