Main ingredients 🥩
large shrimpsmall cooked shrimpgreen oniongingerchivesegg whitecornstarchsoy saucevinegaroyster sauceblack peppersesame oil
Yeo Kyung-rae's Mother-and-Child Shrimp
A classic high-end Chinese dish where large shrimp are stuffed generously with minced shrimp and deep-fried until crispy, then tossed in a tangy-sweet garlic-flavored sauce.
🙋 Recommended for
- ⭐ Those who want to serve elegant and sophisticated Chinese cuisine on special occasions or when hosting guests
- ⭐ Those seeking a premium fried dish that delivers both the chewiness of shrimp and an exceptional crunch
Ingredients needed 🛒2 servings
- large shrimp (such as big prawns) 6–8 pieces
- small baby shrimp 150g
- green onion 1/2 bunch
- ginger 1 piece
- chives a little
- egg white 1–2 egg whites worth
- cornstarch to taste
- soy sauce 1 tablespoon
- vinegar 2 tablespoons
- oyster sauce 1/2 tablespoon
- salt a little
- sugar 1 tablespoon
- black pepper a little
- sesame oil a little
- fried garlic powder to taste
- vegetable oil generously
Recipe 🍳
- Finely chop green onion, ginger, and chives separately for the sauce and the shrimp filling.
- In a bowl, mix a small amount of water, 1 tablespoon soy sauce, 2 tablespoons vinegar, 1/2 tablespoon oyster sauce, a little salt, 1 tablespoon sugar, black pepper, and chopped green onion and chives to make the sauce.
- Mash small baby shrimp gently with the back of a knife, then finely chop and place in a bowl. Mix in a little salt, sesame oil, and egg white, then knead to form the shrimp filling.
- Peel and clean large shrimp, then make a deep cut along the back and open it wide on both sides.
- Place the prepared minced shrimp filling in a round, thick mound inside the opened large shrimp.
- Mix cornstarch with egg white to make a batter, then evenly coat the stuffed shrimp.
- Fry the shrimp in heated oil until golden brown, removing them halfway through to evaporate moisture and returning them to fry again—repeat this process three times to achieve crispiness or light cooking.
- Heat oil in a pan, sauté chopped green onion and ginger to release aroma, bring the prepared sauce to a boil, add the fried shrimp, quickly toss to combine, then sprinkle with sesame oil and fried garlic powder to finish.
- Chop green onion, ginger, and chives; mix the tangy-sweet sauce.
- Minced small shrimp with seasoning, stuff into the wide-opened large shrimp.
- Coat with cornstarch and egg white mixture, deep-fry three times until crisp.
- Sauté aromatics in a pan, boil the sauce, add fried shrimp, toss quickly, and finish with sesame oil and fried garlic powder.
Cooking tips 💡
- When making the shrimp filling, do not use a blender to crush the small shrimp—instead, mash them gently with the back of a knife and finely chop to preserve their unique chewy texture.
- For frying, repeatedly remove the shrimp from the oil to evaporate moisture, then return them to fry again—this ensures the inside cooks perfectly while the outside becomes extremely crispy.
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