Oil-Braised Large Shrimp
油焖大虾 · yóu mèn dà xiā
My grandfather in Yantai cooked this every Lunar New Year Eve — he’d crack open the shrimp heads himself to extract roe, stirring it into the braising liquid for ‘golden depth.’ He said, 'A good oil-braise should taste like the sea at low tide — rich but clean.'
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large whole shrimp with shells and heads (preferably wild-caught)带壳带头大虾（优选野生）🛒 local400 g
- light soy sauce生抽🏮 asian25 ml
- Shaoxing wine绍兴黄酒🏮 asian15 ml
- sugar白糖🛒 local10 g
large whole shrimp with shells and heads (preferably wild-caught): Frozen wild-caught Pacific spot prawns work well — thaw fully.
light soy sauce: Use naturally brewed, low-sodium if sensitive.
Shaoxing wine: Substitute dry sherry if unavailable.
sugar: Fine granulated only — avoids graininess in glaze.
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Pat shrimp dry. Heat 30 ml neutral oil in a heavy-bottomed wok or skillet over medium-high heat until shimmering.
虾要干，油要热
🔍 Look for Medium-high 45 秒 · 45 secondsVisual: 油面微漾，浮起极细青烟。Oil surface ripples faintly, thin wisps of smoke appear.
You know it's right when: 木筷尖端浸入即轻微‘滋滋’响。Wood chopstick tip sizzles gently when dipped.
2Add shrimp in single layer, shell-side down. Press gently and sear 1.5 minutes without moving — until shells turn bright orange-red and edges crisp.
定型不翻动
🔍 Look for Medium-high 1.5 分钟 · 1.5 minutesVisual: 虾壳微起小泡，散发坚果香。Shells blister slightly and emit nutty aroma.
You know it's right when: 虾壳边缘微微翘起离锅。Shell edges lift slightly off pan surface.
3Flip shrimp and cook 30 seconds. Push to one side; add light soy sauce, Shaoxing wine, and sugar to center. Stir once to combine liquids.
酱酒糖汇于锅心
🔍 Look for Medium-high 10 秒 · 10 secondsVisual: 酱汁遇热即冒香雾。Liquid simmers instantly, releasing fragrant steam.
You know it's right when: 锅心小泡密集迸裂。Small bubbles burst rapidly in center.
4Cover and reduce heat to medium-low. Braise 5 minutes — shaking pan gently every 60 seconds to coat evenly.
轻晃不揭盖
🔍 Look for Medium-low 5 分钟 · 5 minutesVisual: 酱汁收至油亮挂膜，虾身泛琥珀光泽。Sauce reduces to glossy, clinging film; shrimp glow amber.
You know it's right when: 锅盖内壁凝结明显水珠。Steam condenses visibly on lid interior.
5Uncover, increase heat to medium. Cook 1 minute more, tossing constantly, until sauce thickens to syrupy sheen and coats each shrimp.
收汁见光
🔍 Look for Medium heat 1 分钟 · 1 minuteVisual: 酱汁挂勺成薄蜜状。Sauce coats back of spoon like thin honey.
You know it's right when: 锅倾斜时无游离液体积聚。No visible liquid pools when pan is tilted.
Tips
- · Crack shrimp heads before cooking — it releases roe and deepens flavor.
- · Reserve 1 tbsp shrimp liquid after deveining for extra umami if using headless shrimp.
- · Serve with steamed short-grain rice to soak up every drop of sauce.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
🥢 Ask HǎoWèi
Questions about technique, ingredients, substitutions, and flavor — answered from our verified cooking knowledge base.
What to serve with it
A complete Chinese dinner in one plan — pick one from each role.
What cooks say
Made this? Leave a note.
- No comments yet — be the first!
