Shrimp Stir-fried with Ketchup (Xiā Pān Qiè Jiāng)
Easy & Delicious Sweet and Sour Shrimp Stir-fry (Xiā Pān Qiè Jiāng) Recipe
Create a restaurant-style Chinese shrimp dish at home using pre-cleaned whiteleg shrimp available at stores. This crispy fried shrimp coated in a tangy and sweet ketchup sauce is perfect as an appetizer to pair with drinks, or as an impressive dish for entertaining guests due to its stunning visual appeal and delicious taste. Give it a try for a special meal!
Main Ingredients
- 30 peeled and deveined whiteleg shrimp (approx. 400g)
- 1/4 tsp fine salt
- 1/2 cup Shao Xing wine (or soju, cooking wine)
- 1 stalk white part of leek (approx. 60g)
- 60g carrot
- 1 medium onion (approx. 150g)
- 10g green bell pepper (or green peas, chili peppers)
- 2 eggs
- 200g cornstarch (or all-purpose flour) for frying
- Vegetable oil, for deep frying
Cooking Instructions
Step 1
Start by preparing about 30 peeled and deveined whiteleg shrimp (approximately 400g). Rinse them lightly under running water. Then, thoroughly pat them dry with paper towels; this is crucial for preventing oil splatter while frying and achieving a crispier texture.
Step 2
Marinate the dried shrimp. Sprinkle 1/4 tsp of fine salt and pour 1/2 cup of Shao Xing wine (or soju, cooking wine) over the shrimp, ensuring they are mostly submerged. Let them marinate for about 10 minutes. This step helps to remove any gaminess and tenderizes the shrimp.
Step 3
While the shrimp are marinating, prepare the vegetables for the sauce. Trim the leek and cut the white part into approximately 5cm lengths (about 60g). Dice the carrot (60g) into thin, 5mm cubes. Cut one medium onion (about 150g) into similar-sized 5mm cubes. Finely chop 10g of green bell pepper for a pop of color. (Green peas are often used, but bell pepper works well. You can substitute with chili peppers for a spicier kick.)
Step 4
Gently pat the marinated shrimp dry again with paper towels. Place them in a bowl and add 2 eggs, a pinch of salt, and 200g of cornstarch (or flour). Mix well until the shrimp are evenly coated with the batter. Ensure the batter is not too watery.
Step 5
Heat a generous amount of vegetable oil in a deep pan or wok over medium heat. Once the oil is warm, add the chopped leeks and stir-fry until fragrant and lightly golden, creating fragrant leek oil. You can remove the leeks at this point if desired.
Step 6
Add 5g of ginger powder (or 1 tsp minced ginger) to the pan and stir-fry with the leek oil. This adds a wonderfully aromatic depth, reminiscent of authentic Chinese cuisine. You’ll notice a delicious aroma filling your kitchen.
Step 7
Maintain medium heat and pour 3 Tbsp of soy sauce along the sides of the pan. This helps to caramelize slightly and adds a beautiful sheen and savory flavor.
Step 8
Next, add 2 Tbsp of Shao Xing wine and stir-fry briefly. The alcohol will evaporate, leaving behind a richer flavor profile.
Step 9
Add the diced onion and carrot to the pan and continue to stir-fry. It’s best to cook these over high heat for quick results. Keep the pan moving by shaking or lifting it slightly to control the heat, ensuring the vegetables remain crisp-tender.
Step 10
Once the vegetables have started to soften slightly, pour in 1/2 cup of water. Let it simmer to create a lightly saucy consistency, allowing the vegetable juices to meld with the sauce base.
Step 11
Now, add 100g of ketchup to the simmering sauce and stir well. Cooking the ketchup reduces its sharp tanginess while enhancing its sweetness and umami. The sauce will also develop a vibrant, appealing color.
Step 12
Add 1 Tbsp of sugar (about 20g) to further balance the flavors. The sugar adds depth and rounds out the overall taste. Feel free to adjust the sugar amount to your preference.
Step 13
Time to thicken the sauce. In a small bowl, mix 2 Tbsp of cornstarch with 4 Tbsp of water until smooth to create a cornstarch slurry. Gradually add this slurry to the simmering sauce while stirring continuously. Add just enough to reach your desired consistency; be careful not to make it too thick.
Step 14
Now, it’s time to fry the battered shrimp. Heat enough oil in a deep fryer or pan to about 170-180°C (340-350°F). Carefully add the coated shrimp, ensuring not to overcrowd the pan. Fry for about 2-3 minutes, until golden brown and cooked through. For extra crispiness, remove the shrimp after the first fry, increase the oil temperature slightly, and fry them again for about 30 seconds (double-frying technique).
Step 15
Return the sauce to a simmer, then add the chopped green bell pepper and cook briefly. You want the bell pepper to retain some crispness. If using green peas, add them at this stage.
Step 16
Finally, add the double-fried crispy shrimp to the prepared ketchup sauce. Toss gently to coat each shrimp evenly. Your delicious Shrimp Stir-fried with Ketchup (Xiā Pān Qiè Jiāng) is now ready! Serve immediately for the best taste and texture.
