准备时间 Prep
20 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
Sichuan
🔥 中等 Intermediate
Sichuan
川菜
Sichuan Spring Scallion Oil Shrimp
川味葱油虾
川味葱油虾，用大葱和姜片炸出葱油，再把虾倒进去翻炒。虾肉弹牙，葱油喷香。四川人做海鲜不靠蒸，靠炒。
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川味葱油虾
川味葱油虾，用大葱和姜片炸出葱油，再把虾倒进去翻炒。虾肉弹牙，葱油喷香。四川人做海鲜不靠蒸，靠炒。
准备时间 Prep
20 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
large shrimp
peeled and deveined, tails on
green onions
separated into white parts (minced) and green parts (thinly sliced)
vegetable oil
Sichuan chili oil
with sediment
Shaoxing wine
light soy sauce
dark soy sauce
sugar
Sichuan peppercorn powder
garlic
minced
ginger
minced
salt
cornstarch
mixed with 2 tablespoons water for slurry
Pat the shrimp dry with paper towels and lightly season with salt. Set aside.
Heat vegetable oil in a wok over medium heat. Add minced white parts of green onions, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant but not browned.
Increase heat to high. Add the shrimp and stir-fry for 2-3 minutes until they turn pink and are just cooked through.
Add Shaoxing wine, light soy sauce, dark soy sauce, sugar, and Sichuan peppercorn powder. Stir quickly to combine.
Pour in Sichuan chili oil and stir to coat the shrimp evenly. Cook for another minute to infuse the flavors.
Add the cornstarch slurry gradually while stirring, until the sauce thickens slightly and glazes the shrimp.
Remove from heat. Garnish with sliced green parts of green onions and serve immediately while hot.
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