Last Updated on August 13, 2023 by Simon Fan
Scallion oil is used frequently in Chinses cooking, especially in the cuisine of Shanghai, my hometown.
There are mainly two ways to prepare scallion oil. The slow method calls for simmering the scallions in medium-low oil for 30 minutes or so until the oil is richly flavored and the scallions turn golden and crispy—both are indispensable ingredients for making the iconic Shanghai-style Scallion Oil Noodles (葱油面). The quick method requires you to simply pour very hot oil over thinly-sliced scallions to ignite their aroma and half-cook them while preserving their vibrant color. White-Cut Chicken with Scallion Oil (葱油白斩鸡) employs this method. You can find the recipes for both dishes in my cookbook (Food and Cooking of Shanghai by Simon Fan, available on Amazon).
The scallion oil in this dish uses the quick method, which is ideal for summer cooking. To make the dish, you first sear the shrimp in the pan until just cooked, then toss them with the sauce. Next, place sliced scallions on top and pour very hot oil over them. And that’s it, you now have a tasty dish with a vibrant flavor and color—simple elegance, in just a few minutes.
Scallion oil shrimp
Serves 2
Ingredients
10 oz (285 g) medium shrimp in the shell
Sauce
½-inch (1.3 cm) piece of ginger, peeled
1 tablespoon plus 2 teaspoons soy sauce
1 teaspoon sugar
1 tablespoon water
Freshly ground white pepper
3 tablespoons vegetable oil
1½ oz (45 g) scallions, thinly sliced
Directions
- Use a pair of kitchen scissors to cut off the shrimp’s legs. To devein the shrimp (you can skip this step if you like), use a paring knife or scissors to open the shell along the back of a shrimp, cut into the flesh to expose the vein, and then gently lift and remove it.
- Use a fine grater to grate the ginger, then squeeze the pulp to release its juice into a small bowl. Add the other ingredients for the sauce and stir to combine.
- Heat 1 tablespoon of the oil in a skillet over medium heat until hot, then add the shrimp, arranging them in one layer. Sear for 1½ minutes, then flip the shrimp and continue to sear until just cooked through, about 1½ minutes. Pour in the sauce and toss to coat.
- Transfer the shrimp to a serving plate or bowl, and place the scallions on top. Heat the remaining oil in a small saucepan over high heat until very hot, then pour it over the scallions. Mix well and enjoy.
