Ketchup Shrimp (Qiezhi Daxiaren)
茄汁大虾仁 · pan chinese cuisine
The author makes this shrimp dish often and shares it as a particularly easy, zero-fail method. Shrimp cook very quickly, so the key is to pan-fry them only until they turn opaque and not to over-stir once they're done.
Maggie TranSecond-gen Vietnamese, first-gen meal prepper. I batch-cook pho broth monthly and I'm not sorry about the freezer situation. Ask me about fish sauce brands.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Sweet-sour sauce ↗
Balance sugar and vinegar into a bright, glossy coating sauce.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Shell the shrimp, cut open the back, and remove the vein. Marinate with the cooking wine for 10 minutes. (If you prefer to cook them with shells on, you can skip the marinating, but shelling is recommended for easier eating.)
✅ Done when: The shrimp have marinated when 10 minutes have passed and they look evenly coated with the cooking wine.
Heat a generous amount of oil in a pan. Add the marinated shrimp and pan-fry until both sides have turned color, then remove and set aside. Fry them just until they change color and pull them out immediately so they don't overcook.
✅ Done when: Both sides of the shrimp have turned from translucent to opaque and pink.
Using the oil remaining in the pan, saute the minced garlic until fragrant. Add the fried shrimp and stir. Pour in the sauce mixed ahead of time (1 spoon soy sauce, 2 spoons vinegar, 4 spoons ketchup, and sugar to taste) and stir-fry for 30 seconds. Turn off the heat, add salt to taste, and stir to combine.
✅ Done when: The shrimp are evenly coated in the glossy sauce after about 30 seconds of stir-frying, and the garlic is fragrant.
- 4
Step 4
You can add corn kernels or green peas.
✅ Done when: The added corn or peas are heated through and evenly distributed in the dish.
- 5
Step 5
Serve — it goes wonderfully with rice.
✅ Done when: The dish is plated and ready to eat alongside rice.