Shanghai Oil-Exploded Shrimp (You Bao Xia)
油爆虾 Yóu bào xiāSay it: YOH bow shyah
Shanghai oil-exploded shrimp, or you bao xia, is a fast, glossy stir-fry of small whole shrimp flash-fried until the shells are crisp and then tossed in a sweet-savory sauce of soy, rice wine, sugar, and a touch of vinegar. It is a classic home and banquet dish in Shanghai, often served as a warm or room-temperature appetizer with drinks. The contrast of crackly shells, tender meat, and sticky glaze is the point; eat the shrimp whole if you like.
Shanghai Oil-Exploded Shrimp (You Bao Xia)
油爆虾, Yóu bào xiā
Pronounced YOH bow shyah
- Serves
- 4
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains shellfish, soy, gluten, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Shrimp
Sauce
Aromatics and finish
Method
Rinse the shrimp under cold water and pat them thoroughly dry with paper towels; if using larger shrimp, snip off the long antennae and devein without removing the shells. Mix the soy sauce, Shaoxing wine, sugar, vinegar, and water in a small bowl until the sugar dissolves.
Heat the oil in a wok or deep skillet to 375°F (190°C). Fry the shrimp in two batches for 45–60 seconds, until they curl, turn bright pink, and the shells look crisp; lift out with a slotted spoon and drain on a rack.
Pour off all but 1 tbsp of the oil. Add the ginger and scallion whites and stir-fry for 10–15 seconds, until fragrant but not browned.
Pour in the sauce mixture and bring to a brisk boil. Cook for 1–2 minutes, stirring, until the liquid reduces to a glossy syrup that coats the back of a spoon.
Return the shrimp to the wok and toss over high heat for 30–45 seconds, until every shrimp is coated and the glaze clings. Add the scallion greens and sesame oil, toss once more, and take off the heat.
Transfer to a warm plate and serve immediately, or let cool slightly and serve at room temperature as an appetizer.
Regional variants
Some cooks add a dried red chile for gentle heat or a little more vinegar for a sharper finish; larger prawns can be used, but they give a juicier bite rather than the classic crisp-shell effect.
Cook's notes
- Dry the shrimp very well; moisture makes the oil sputter and prevents crisp shells.
- Fry in batches so the oil stays hot; overcrowding steams the shrimp instead of crisping them.
- The glaze should be syrupy before the shrimp go back in, or it will not cling.
Serve with
Steamed rice and a simply cooked green vegetable, or serve as an appetizer with Shaoxing wine or cold beer.
Make ahead and storage
Best served immediately; refrigerate leftovers for up to 1 day and reheat gently in a wok, though the shells will soften.
