You Bao Xia (Shanghai Flash-fried Sweet Shrimp)
Shanghai's "Fast" Shrimp Dishes with Candy Sauce, Eat Whole Shells
Description
A traditional seafood dish representing Shanghai cuisine. Small, live river shrimp are 'Bao' (flash-fried at explosive speed) in extremely hot oil for mere seconds until their shells become shatteringly crisp like glass. They are instantly glazed in a sweet and savory sauce of soy, black vinegar, and massive sugar. Eaten whole, shell and all.
Restaurants serving You Bao Xia (Shanghai Flash-fried Sweet Shrimp)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Small shell-on shrimp(river shrimp)
- Soy sauce
- Sugar(generous)
- Black vinegar
- Cooking wine
- Scallion
- Ginger
Instructions
- [Authentic Recipe]
- (Shrimp) Prepare live, fresh small river shrimp (or soft-shelled shrimp). Snip off the long whiskers and sharp rostrums. Pat COMPLETELY dry (to prevent oil explosions).
- (Ultimate Flash-Fry Tech) Heat generous oil in a wok to an ultra-high, smoking 200°C+ (400°F+).
- Dump the shrimp in. They violently 'CRACKLE' and turn red instantly. Remove with a spider skimmer after a mere 10-
- seconds (this separates the shell from the meat, making it rock-crisp).
- (Sweet Sauce) Empty the oil. Flash-fry scallion and ginger.
- Add soy sauce, wine, black vinegar (slightly generous), and 'massive amounts of sugar'. Reduce into a glossy, thick syrup.
- Return the fried shrimp. Toss 2-
- times on high heat to completely glaze the shells in the candy-like sauce.
Learn more Spice, substitutes, tips
Key spices
Depth of scorched sugar caramel and refreshing black vinegar tartness、黒酢のさっぱりとした酸味
Substitutes at Japanese supermarkets
(Substitute with JP Shiba shrimp or soft-shelled Vannamei)
Pairing
Shaoxing Wine (Ultimate partner) / Longjing Tea(Green Tea)
Trivia
[Trivia] 'Bao' is an advanced Chinese technique of flash-cooking in ultra-high heat oil. It perfectly embodies the signature Shanghai flavor profile 'Nong You Chi Jiang' (Heavy oil, dark soy, heavily sweetened). A famous dish mandatory at celebrations that remains delicious even when cold.
Eating tips & etiquette
[Unique Eating] DO NOT peel the shrimp. Throw the entire shrimp, from head to tail, directly into your mouth. Instantly after the 'CRACK! CRUNCH!' of the shattering shell, the rich sweet-savory sauce and the fluffy sweetness of the shrimp meat flood your mouth. Shaoxing wine will disappear like water.
Allergen
Shrimp, Soybeans, Wheat (Soy sauce)