Oil-Exploded Shrimp

Youbao Xia is a masterclass in wok technique. Small river shrimp are deep-fried whole (shell on) at very high heat until the shells are paper-thin and crispy. They're then briefly tossed in a wok with a glaze of soy sauce, sugar, Shaoxing wine, and ginger. The result is a dish where you eat the entire shrimp — shell, legs, and all — because the shell has become so crispy it's like a shrimp-flavored chip. The meat inside stays tender and sweet. It's served as a cold appetizer or a main dish.

📖 History

This Jiangnan classic has been a Shanghai specialty since the Ming Dynasty. The technique of twice-frying (first to cook, second to crisp) is key.