Ketchup Shrimp Stir-Fry: Bill's Mom’s Recipe

Method9 steps · about 20 min

1. 1

   Step 1: If the shrimp are frozen, thaw them safely in the refrigerator before cooking. Briefly rinse with cold running water and pat dry, keeping the shells on for this route. Have the ginger slices, sliced garlic, separated scallion parts and all sauces and seasonings ready before heating the wok.

   Uses 340 g large raw shell-on, headless shrimp · Cold running water to rinse the shrimp briefly, then drain

2. 2

   Step 2: Heat the first 1 tbsp from the divided oil supply in the wok until it just starts to smoke. Add the prepared shell-on shrimp and sear their first side for 20 seconds.

   Sear the shrimp’s first side · 1 minUses Dried raw shell-on shrimp, separate from the rinse water · First 1 tbsp of the 2 tbsp divided oil

   
3. 3

   Step 3: Turn the shrimp and sear their second side for another 20 seconds, then lift them to a clean plate, retaining any plate juices and leaving the frying oil in the wok. They are only partly cooked; continue directly through the next steps and finish them in the same cooking session.

   Sear the shrimp’s second side · 1 minUses Shell-on shrimp after the first sear and the used pan oil

   
4. 4

   Step 4: Reduce the heat to low and add the remaining 1 tbsp oil to the same wok. Add all seven ginger slices and let them infuse the oil for 15 seconds.

   Fry the ginger gently · 1 minUses Used pan oil remaining after lifting the shrimp · Remaining 1 tbsp of the 2 tbsp divided oil · 7 slices fresh ginger, cut ⅛ inch thick

   
5. 5

   Step 5: Add the sliced garlic (1 clove) and the white parts from the two prepared scallions. Raise the heat to medium-high and stir-fry for 10 seconds.

   Stir-fry garlic and scallion whites · 1 minUses Ginger and the two-stage pan oils · 1 clove garlic, sliced · White parts from the two prepared scallions

   
6. 6

   Step 6: Add the ¼ cup ketchup and the optional 1 tsp Worcestershire sauce. Stir them into the aromatic oil and fry for 15 seconds.

   Fry the ketchup sauce · 1 minUses Fried ginger, garlic, scallion whites and pan oil · ¼ cup ketchup · 1 tsp Worcestershire sauce, optional

   
7. 7

   Step 7: Return all the lifted shrimp and their plate juices. Add the ⅛ tsp white pepper, ½ tsp sugar and 2 tbsp Shaoxing wine, and stir-fry for 10 seconds.

   Return the shrimp with pepper, sugar and wine · 1 minUses Lifted partly cooked shrimp and their plate juices, separate from the wok oil · Fried ketchup sauce and aromatics · ⅛ tsp white pepper · ½ tsp sugar · 2 tbsp Shaoxing wine

8. 8

   Step 8: Add the 1 tbsp soy sauce and continue stir-frying until the sauce reduces and coats the shrimp. Make sure the shrimp flesh is pearly and opaque throughout; continue as needed to cook it fully before the final scallions.

   Uses Returned shrimp in ketchup aromatics, pepper, sugar and wine · 1 tbsp soy sauce

9. 9

   Step 9: Add the green parts from the same two scallions and stir-fry for another 10 seconds. Transfer the coated shrimp to a serving dish, leaving excess wok oil behind. Serve with optional ready white rice and a ready vegetable side. If serving at room temperature, cool only the portions for immediate eating and refrigerate the rest promptly within 2 hours, or 1 hour above 32°C/90°F.

   Finish with scallion greens · 1 minUses Cooked shrimp in the reduced sauce and aromatics · Green parts from the same two prepared scallions · Ready cooked white rice, optional, for serving · A ready cooked vegetable side, optional, for serving