Oil-Blast Shrimp
Shrimp flash-fried until crisp and fragrant.
← Home Shanghai shrimp delicate
Crystal Shrimp
River shrimp coated in egg white and starch, slid through barely warm oil until white and curled, then tossed in a clear glaze. Adapted from the original ClouChef R&D report — 水晶虾仁, report 165.
Original poster image from clouchef.com (poster: 水晶虾仁_165.jpeg). This is the hero poster only, not a step-by-step photo set.
Prep: 50 minutesCook: 5 minutesTotal: 55 minutesServings: 1–2Difficulty: MediumRegion: ShanghaiFlavour: Delicate savoury
Home adaptation note: The report is one portion (150 g shrimp, about 200 g finished). Quantities below are that portion. The report's 500 ml sliding oil is a reusable restaurant quantity; at home use a small pot with enough oil to cover the shrimp (adaptation).
Why this works
The whole point of this dish is translucency, and that comes from temperature discipline rather than from any special ingredient. Shrimp are thawed fully, patted completely dry — any water left on them will strip the coating — then stirred in one direction for two minutes with egg white, salt and starch until the surface turns tacky, and rested in the fridge for at least fifteen minutes so the coating sets. They are then slid through oil at only ninety to one hundred degrees, far cooler than most frying, for fifteen to twenty seconds, just until they turn white and curl. Above one hundred and twenty degrees they blister and toughen, and the crystal look is lost. The final toss lasts fifteen seconds at most: ginger and scallion bloomed in a little oil, a splash of wine around the edge, a thin starch glaze, and out, while the shrimp are still tender.
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Ingredients
| Ingredient | US | Metric | Substitute / note |
|---|---|---|---|
| River shrimp, peeled (frozen, thawed) | 5.3 oz | 150 g | Fresh peeled shrimp work too; the report uses frozen river shrimp. |
| Egg white | 1 egg white | 30 g | — |
| Corn starch (for coating) | 2 tsp | 10 g | — |
| Salt, divided | 1/4 tsp | 2 g | Report uses 1 g in the coating; the rest seasons the finish — home adaptation of the split. |
| Shaoxing wine | 2 tsp | 10 ml | — |
| Corn starch (for glaze) + water | 1 tsp + 1 tbsp + 1 tsp | 5 g + 20 ml | — |
| Scallion sections | 0.2 oz | 5 g | — |
| Ginger slices | 0.1 oz | 3 g | — |
| Neutral oil for sliding | Enough to cover | Enough to cover | Report lists 500 ml reusable oil; use what your pot needs (adaptation). |
| Neutral oil for stir-frying | 1 tbsp | 15 ml | — |
| Mint leaves or goji berries (garnish) | 2 leaves or 3 berries | 2 leaves or 3 berries | Optional garnish from the report. |
Equipment
- Small pot for low-temperature sliding
- Kitchen paper for drying the shrimp
- Thermometer is strongly recommended for the 90–100 °C oil
Steps
- Thaw and coat. Thaw the shrimp in running water for 30 minutes until no ice crystals remain. Pat completely dry. Add egg white, 1 g salt and 10 g starch and stir in one direction for 2 minutes until tacky. Cover and chill 15 minutes.
- Slide the shrimp. Heat the sliding oil to 90–100 °C — the surface should barely ripple. Add the shrimp, stir apart quickly, and slide 15–20 seconds until white and curled. Lift out and drain at once. Do not let the oil pass 120 °C.
- Bloom and toss. In a clean pan with 15 ml oil, bloom the ginger and scallion for about 10 seconds. Add the shrimp and toss on high heat for 5 seconds.
- Glaze and plate. Splash the wine around the edge of the pan, toss 3 seconds, add the starch glaze and toss until the shrimp are coated in a clear film. Total tossing time must not exceed 15 seconds. Plate in a small mound on a white shallow plate and garnish with mint or goji.
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Technique: Cool oil, fast hands
Ninety to one hundred degrees feels wrong if you are used to frying, but it is the whole technique: the coating sets gently and stays clear instead of browning. Work fast and have everything ready, because the difference between tender and tough here is about five seconds.
Variations
- With vegetables: Add a handful of blanched peas or diced cucumber at the tossing stage (adaptation); keep the total toss under 15 seconds.
- Simpler glaze: Skip the starch glaze for a drier, cleaner finish; the shrimp are still the dish.
Frequently asked questions
Why did my coating slip off?
The shrimp were wet, or the coating was not rested. Dry thoroughly and chill the coated shrimp at least 15 minutes.
Why are my shrimp tough?
The sliding oil was too hot, or the final toss ran long. Hold 90–100 °C and keep the toss under 15 seconds.
Can I use large prawns?
Yes, but cut them smaller or slide them a few seconds longer until just curled; oversized shrimp will not stay crystal-clear.
Storage
Best eaten at once; the coating softens on standing. Leftovers keep 1 day refrigerated; reheat very gently until steaming hot. Do not freeze the finished dish.
Crystal Shrimp — Recipe Card
Translucent shrimp in a clear glaze, slid through low-temperature oil.
Prep: 50 minutesCook: 5 minutesTotal: 55 minutesServings: 1–2
Ingredients: 150 g shrimp; 30 g egg white; 10 g starch (coating); 2 g salt; 10 ml wine; 5 g starch + 20 ml water (glaze); 5 g scallion; 3 g ginger; sliding oil; 15 ml oil.
Steps: 1) Thaw, dry, coat with egg white, salt and starch; chill 15 minutes. 2) Slide at 90–100 °C for 15–20 seconds. 3) Bloom ginger and scallion, toss shrimp 5 seconds. 4) Wine and glaze, toss, plate at once.
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Source note: ingredients, quantities and steps are adapted from the original ClouChef R&D report for 水晶虾仁 (data/reports/165.md). The report's pricing, margin and marketing sections are deliberately omitted here; no B2B cost is presented as a home-cook cost. The 500 ml sliding-oil figure is a reusable restaurant quantity and is adapted for home use.