Shrimp: the Maximally Delicious Way (probably)

The best way to stir fry shrimp! At least, in our opinion.

0:00 - Why obsess about prep
1:17 - The most delicious way to prep shrimp
4:29 - Shortcuts and Alternatives
9:18 - Shrimp and Celery stir fry
10:25 - Calling all requests!

SHRIMP PREP

* Shell on shrimp, 500g
* Sodium Carbonate (碱面) or Kansui (枧水), 1/2 tsp

Marinade:

* Salt, 1/8 tsp
* Sugar, 1/2 tsp
* White pepper powder (白胡椒粉), 1/4 tsp
* Liaojiu aka Shaoxing wine (料酒/绍酒), 1/2 tsp
* Cornstarch (生粉), 1/2 tsp

Note: if passing through water instead of passing through oil, double the cornstarch to 1 tsp and also add in a half an egg white.

PROCESS

1. Peel the shrimp
2. Butterfly (or slice in half lengthwise)
3. Remove the vein (i.e. digestive tract)
4. Rinse, then submerge the shrimp and mix in that 1/2 tsp sodium carbonate. Let sit for ten minutes. Rinse again, then let the shrimp sit under running water for ~3 minutes.
5. Transfer to a paper towel. Lightly squeeze out any excess liquid. Move over to a rag or kitchen towel and roll it up to finish drying. Transfer to a bowl.
6. Marinate with the ingredients from above - for at least two minutes, or up to 30.
7. Pass through oil: add enough oil to be about to barely submerge the shrimp (3/4 cup to 1 cup in our wok). Heat it up to 160C, then drop the shrimp in. Fry until cooked, 30-40 seconds. Remove and drain the excess oil.

If passing through water, let the water come to a heavy simmer/light boil. Drop the shrimp in and don't disturb for 20 seconds, then spread evenly and boil until cooked through (about 40 more seconds)

SHRIMP AND CELERY STIR FRY

* Prepped shrimp, from above
* Celery (西芹), 3 stalks
* Seasoning sauce:
Salt, 1/4 tsp
Sugar, 1/2 tsp
MSG (味精), 1/4 tsp
Cornstarch (生粉), 1 tsp
Water, 1.5 tbsp
* Shrimp frying oil (if applicable), 1 tsp

Peel the celery, then cut on a bias into ~two inch sections.

In a wok with about 1.5 tbsp oil, stir fry the celery for about 45 seconds over a medium high flame. Add in the shrimp and give it a quick mix. Swap the flame to low, add in the seasoning sauce. Once it's thickened and clinging to everything, heat off. Drizzle in a teaspoon of the shrimp frying oil for sheen.

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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ

[ChineseCookingDemystified]

Hey guys, a few notes:

1. Regarding passing through oil, I think it bears repeating that you don’t throw out that ¾ cup of oil after frying the shrimp. What we have is a side ‘oil pot’ next to our wok dedicated to holding our guoyou, shallow frying & deep frying oil. I know that not *everyone* has this sort of ‘oil pot’ system, which’s what I meant by ‘not everyone’s kitchen being set up for it’.

2. For the curious, usually what I like to do (1) is transfer the oil to a metal bowl after passing through oil/deep frying (2) as we’re cooking/eating dinner, letting any starch or what not settle to the bottom of the bowl (3) after dinner, dipping the clean oil to the oil pot and discarding any sludge on the bottom. The amount of oil wasted in the process will depend on how starch-heavy the thing you were frying was (for something like a pass through this will be minimal)

3. As we discussed in the Beef and Broccoli video, I think a lot of the qualities that people tend to think of as “restaurant level” re stir fries actually stems from this passing through oil process – not the powerful stove as is often commonly assumed. If you’ve never tried passing through oil before, I think you might be surprised as to just how much of a difference it makes to the end result.

4. Regarding the ingredients that’re often passed through water, besides shrimp you can also see the process done with squid, scallop, and sliced fish. That said, often you’ll see these ingredients being passed through oil *as well* after the passing through water process.

That’s all I can think of for now! I’ll try to edit in a few more notes when I can think of them :)

[alexanderelnabli]

I'd be interested in eggplants, any beans or legumes, and any variety of bok choy or choy sum. Thanks for great content always.

[MayorOfEarth]

Something that might be part of the sliminess of the supermarket shrimp is a preservative they use called Sodium Tripolyphosphate. It also prevents the shrimp from becoming dark, but it can also add a bit of a more unpleasant, fishy taste to it. Thankfully it's easy to spot on the ingredient list, so hope it helps out. (I learned about this from America's Test Kitchen!)

[froonamission]

My husband has totally embraced my love of Asian cuisines. When we remodel our outdoor space, I get a proper gas fuels wok station...I'm so exited, can't wait to make this dish!

[netic_fx]

I have to say the pass-through oil has become 80% of my frying and with my round bottom wok I simply refuse to fry another way because it is just so easy. 90% of the mess is eliminated, way less oil is used, it is faster unless you are cooking for 8 or more people, precise oil temperature. It is all very nice.

[Metaflossy]

the option 7 shortcut is my go-to for most recipes tbh lmao

[mr.c]

Pardon my expiative but, THIS, is a great freaking channel. 6 minutes in and knew I was gonna like it. It's all about the alternatives, and doing your very very best.
Thank you.
Subbed.

[jimyu]

The thoroughness of this video about making a shrimp stir fry is kinda mind boggling compared to any other cooking channel. Really enjoyed this video. Thank you!

[mrrooter]

wow. WOW. I had NO IDEA about preparing shrimp this way! I had been planning to make shrimp stir-fry tomorrow and saw this so I wanted to give it a try real quick so I whipped up some Tom Yum ramen, and prepared the shrimp as you suggested (including frying and the sodium carbonate I had from something else) before adding them at the last minute.

Not many times have I said "what the have I been doing to X." while cooking, but this was certainly one of these times. I subbed mirin since its what I had, and added a pinch of MSG. but HOLY COW that sodium carbonate trick makes SOOOO MUCH OF A DIFFERENCE WHAT. Bagged frozen deveined raw shrimp, and they are EASILY the best shrimp I've ever had. You are seriously selling it short with "(probably)" in the title. Insane. Glad I subbed to this channel seriously.

[donmedwedeff]

Thank you for this focused topic. I rarely follow recipes closely, but it is really useful to learn various techniques and the rationale behind them. Learning such methods creates skills that can be applied widely to many goals and ingredients.

[maxglazer]

I'd love to know more about stir frying mushrooms!!

[opwave]

Love shrimp. Also love squid, so please share with us your best tips to stir fry squid. Thank you!!

[raeperonneau]

I can’t believe that anyone who has watched your channel, for more than a minute, would have gaul to leave angry comments. You two are so thorough and precise that if an error is made in making a recipe, it’s mine. 😂

[jjdawg]

Really love these simple "master recipe/technique" demonstrations that can used as the basis of hundreds of dishes

[fairlane]

I just made this and it is incredible. I didn’t use any of the shortcuts to prepping the shrimp. Talk about that ‘pop’. It’s too bad we can’t post pictures from the YouTube mobile app because I wanted to show you. I passed the shrimp through oil and boy did this taste like I ordered it from a restaurant. I used the shrimp as directed for the shrimp and celery stir fry. Really enjoyed it. ❤❤

[MajoraZ]

I'd apperciate clarification on what a lot of these steps actually do: Like, i'm not sure what the pre-frying vs the marination step vs not doing either actually results in for the final taste or texture of the shrimp. it'd be easier for me to make judgement calls on what to do or skip if I knew what the difference was and what they contribute vs just fying/sauting the shrimp after peeling/deveining.

[alexs]

I just want to say you guys inspired me to not only get a round bottom wok, but an outdoor wok burner that puts out a stupid amount of heat. I love applying the techniques you guys show to my own cooking! Plus once I learned the basics, it's awesome to make western chinese restaurant food with less sugar. It's like the main ingredient over here. I hope you keep making videos!

[sarriest]

I'd love a how to on stir frying fish! I never been able to successfully do that, the fish chunks always end up disintegrating (I don't pass through oil/water) or overcooking 😞

[randmayfield]

Again, an amazing detail rich instructional complete with lots of visuals showing proper technique. I have learned SO much from your channel. Thank you for your time and energy in putting things together.

[shichahn]

That slide at the start - tofu! eggplant! seitan! So many of my favorite things all to come, I can't wait to see more from this series!