Braised large shrimp

Based on 132 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
5 g ginger
1 cloves garlic
10 g spring onions
300 g large shrimp (12 – 15, unpeeled)
3 tbsp red wine
⅓ tsp salt
½ tsp sugar
2 tbsp soy sauce (light)
1 tsp soy sauce (dark)
1 tsp potato starch
170 ml water
vegetable oil for frying
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan
  • cooking spoon
  • small bowl

Nutrition per serving

Cal
122
Protein
15 g
Fat
4 g
Carb
3 g
  • Step 1/5

    Finely chop garlic. Cut ginger and spring onion into thin strips.
    • 5 g ginger
    • 1 cloves garlic
    • 10 g spring onions
    • cutting board
    • knife

    Finely chop garlic. Cut ginger and spring onion into thin strips.

  • Step 2/5

    Heat some vegetable oil in a frying pan over medium heat. Add shrimp and sauté for approx. 1 min. on each side until red.
    • 300 g large shrimp
    • vegetable oil for frying
    • frying pan
    • cooking spoon

    Heat some vegetable oil in a frying pan over medium heat. Add shrimp and sauté for approx. 1 min. on each side until red.

  • Step 3/5

    Add garlic, ginger, and spring onions to the pan. Deglaze with red wine. Season with salt and sugar. Then, add light and dark soy sauce.
    • 3 tbsp red wine
    • ⅓ tsp salt
    • ½ tsp sugar
    • 2 tbsp soy sauce (light)
    • 1 tsp soy sauce (dark)

    Add garlic, ginger, and spring onions to the pan. Deglaze with red wine. Season with salt and sugar. Then, add light and dark soy sauce.

  • Step 4/5

    Add parts of the water. Bring to a simmer, cover, and allow to cook on low-medium heat for approx. 3 – 4 min.
    • 120 ml water

    Add parts of the water. Bring to a simmer, cover, and allow to cook on low-medium heat for approx. 3 – 4 min.

  • Step 5/5

    Dissolve starch in the remaining water. Mix well to avoid lumps and stir into the sauce. Return to a simmer and immediately remove from heat. Enjoy!
    • 1 tsp potato starch
    • 50 ml water
    • small bowl

    Dissolve starch in the remaining water. Mix well to avoid lumps and stir into the sauce. Return to a simmer and immediately remove from heat. Enjoy!