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Hot Oil-Flashed Garlic-Ginger Shrimp
At Brother Seafood Restaurant in Hong Kong, chef and owner Au Yam Shing prepared these garlicky, spicy-sweet shrimp and used a classic Cantonese method to finish the dish: pouring hot oil over aromatics to bloom their flavors and aromas. For our riff, we fry sliced garlic in the oil, which infuses it with flavor while also crisping the garlic. We then drizzle the sizzling-hot garlic oil over ginger- and chili-sprinkled steamed shrimp. It’s important to mince the ginger rather than grate it. Grated ginger is too wet and pulpy to distribute evenly. Paired with rice and steamed vegetables or wilted greens, this makes for a quick, satisfying dinner.
2-4
Servings
Tip
Don’t leave the burner on when steaming the shrimp. There’s enough residual heat and steam in the pot to fully cook them. Also, once the garlic turns golden brown, remove the oil from the heat and pour it over the shrimp. If the garlic burns, the oil will taste bitter.
30 minutes
Ingredients
-
2
tablespoons soy sauce
-
1
tablespoon unseasoned rice vinegar
Directions
-
01Place a steamer basket in a large Dutch oven. Add just enough water to not reach the basket. Remove the basket. Cover and bring the water to a simmer over medium-high. Meanwhile, in a small bowl, stir the soy sauce, vinegar and sugar.
Reviews
October 25, 2025
Good Hot or COLD!!!
After watching the show, decided to make this recipe. Extremely easy. Appreciated the tip that perfectly cooked shrimp should look like a letter "J" and over cooked "C". Mine were a "C" in shape but "A" in taste. For us, as with most Asian recipes, I needed more sauce. . . easy to make more. But the real surprise was when, after dinner, there were still a few shrimp left and they had really soaked up the flavor of the sauce. Saved some for the next day and they were fantastic cold. So. . . . . this would be a really quick and easy marinated shrimp for am appetizer.
August 5, 2026
Video is confusing because of presentation
In the video, she talks about mincing the ginger so it’s not pulpy and wet but while she’s doing that, she’s grating the ginger. The grated ginger is what is pulpy and wet and is at the base of her palm, where as the minced ginger which is chopped finally with a knife is at the top and that is the preferred presentation. This confused me for a long time watching the video and over and over again until I figured that out.
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