Stir-fried Large Shrimp

Stir-fried Large Shrimp

　　The Taihu Lake in Wuxi is abundant with large green-shelled shrimp, known for their thick shells and plump meat. In 1920, Jufengyuan Restaurant adapted to the needs of tourists by selecting large, fresh shrimp, extracting the meat, and stir-frying it plainly. This dish was categorized as a high-end stir-fry and was generally served at banquets. Stir-fried Large Shrimp (also known as Stir-fried Large Shrimp Meat) should use two and a half pounds of fresh, clean green-shelled shrimp. The heads are removed, the shells are peeled off, and the shrimp meat is extracted, washed, and drained of moisture. It is then coated with refined salt, egg white, and starch, and quickly stir-fried in hot oil. It is then sautéed in a pan with Shaoxing wine and MSG before being plated. A touch of sesame oil is added upon serving, and sometimes it is garnished with pea sprouts. The dish is fragrant, with dots of white against a sea of green — its color, aroma, taste, and presentation are simply exquisite.