Oil Sizzled Shrimp is a Cantonese dish featuring shell-on Shrimp steamed over ginger and scallion and drizzled with smoking hot oil.
This little appetizer is adapted from a Chinese recipe I first tried many, many years ago. I can’t quite recall where I saw it, but it is very Cantonese in spirit. Although it is ‘oil sizzled’ the shrimp are actually first steamed with some aromatics, and hot oil is drizzled over them just before serving to really enhance the flavour. Once you have done the finicky part of ‘prepping’ the shrimp, the process is pretty easy.Read More →