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Shanghai Shrimp Stir-Fry (You Bao Xia)

Shanghai Shrimp Stir-Fry (You Bao Xia)

Authentic Shanghai Shrimp Stir-Fry (You Bao Xia) — Crispy Double-Fried Perfection

Master this classic Shanghai technique where shell-on shrimp get the royal treatment — double-fried to achieve that coveted crispy exterior while staying tender within, then tossed in an aromatic Shaoxing wine sauce. The shells become delightfully edible, and every bite delivers that perfect contrast of textures that makes this dish a true restaurant favorite.

ChineseAsianDinnerQuick Meals
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultymedium

Ingredients

  • 1 lbmedium shrimp, shell-on (21/30 count, heads removed if desired)
  • 1 cupneutral oil for deep frying (peanut or vegetable oil preferred)
  • 2 scallions, white portion only, thinly sliced
  • 3 slicefresh ginger, peeled and sliced thin
  • 1 tbspShaoxing wine (or dry sherry as substitute)
  • ½ cupchicken broth, preferably homemade
  • 1 tspgranulated sugar
  • ¼ tspChinese black vinegar (Chinkiang preferred)
  • 1 tsptoasted sesame oil
  • fine sea salt

Instructions

  1. Prepare your shrimp with care — using sharp kitchen shears, trim away the spindly legs and any sharp rostrum (the pointy part of the head). Thread a toothpick along the back curve to gently lift out the dark vein, keeping those precious shells intact. Rinse under cold water, drain thoroughly, then pat completely dry with paper towels. Moisture is the enemy of that crispy shell we're after.
  2. Heat your oil in a wok over high heat until it's properly smoking — this is crucial for the first fry. Working in two batches to avoid crowding, slip the shrimp into the oil and fry for just 5-10 seconds. You'll hear them sizzle immediately. Lift them out with a spider or slotted spoon onto a wire strainer. They'll look barely cooked — that's exactly right.
    ⏱ 10 sec
  3. Here's where the magic happens — reheat that oil until it's smoking again, even hotter this time. Return the shrimp in two batches for their second fry, another quick 5-10 seconds each. Watch as the shells turn golden and crispy while the meat inside stays perfectly tender. Remove to your strainer and listen to that satisfying sizzle.
    ⏱ 10 sec
  4. Pour off all but 1 tablespoon of oil from your wok — save the rest for another use. Reduce heat to low and add your sliced scallion whites and ginger. Let them gently sizzle and perfume the oil, stirring occasionally. When the aromatics smell sweet and fragrant, you're ready for the next step.
    ⏱ 2 min
  5. Pour in the Shaoxing wine first — it'll sizzle and steam beautifully — followed by the chicken broth, sugar, and that distinctive black vinegar. Increase the heat to bring everything to a gentle simmer, stirring to dissolve the sugar. The sauce should smell rich and balanced, with that characteristic sweet-savory aroma.
    ⏱ 30 sec
  6. Return your crispy shrimp to the wok along with the sesame oil, tossing everything together with confidence. The shells should glisten as they absorb the sauce while maintaining their crispness. Taste and adjust with a pinch of salt if needed. Serve immediately while those shells are still crackling.
    ⏱ 10 sec