Jean Yueh's Shanghai-style shrimp from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 26, 2021

    Prepping the shrimp takes a bit of time, but this is otherwise a very quick and easy dish to prepare. The sauce is really great with the shrimp - intensely salty-sweet-savory. I was wondering if it might actually be *too* intense, but it balanced out when eaten with the shrimp, plain rice and a gently seasoned vegetable dish. Based on the book photo, I thought the sauce was maybe a glaze, but it's actually a slightly thickened thin sauce. As noted in the recipe headnote, the shrimp were more evenly seasoned and thoroughly permeated by the sauce after chilling overnight, so leftovers were great.

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