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Dry-Braised Shrimp ft. Crispy Pork (Ganshaoxia, 干烧虾)

Adapted from Sichuan (China) Cuisine in Both Chinese and English, published in China in 2010 by the Sichuan Higher Institute of Cuisine and the Sichuan Gourmet Association.
Author: Taylor Holliday | The Mala Market | Cooking Sichuan in America


  • 1 pound large shell-on shrimp (head on too, if possible) 450 grams
  • ¼ pound ground pork approx. 100 grams
  • 1 teaspoon Chinese light soy sauce (Zhongba preferred)
  • 1 teaspoon Shaoxing wine
  • ½ teaspoon salt
  • 2 to 4 teaspoons chopped pickled red chilies or sambal oelek
  • 5 scallions, cut in ½-inch sections
  • 2 teaspoons ginger, finely chopped
  • 2 teaspoons garlic, finely chopped
  • cup chicken stock
  • 2 tablespoons Yibin Suimiyacai
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 teaspoon sesame oil


  • Cut along back of shrimp with kitchen shears and de-vein them, leaving the shell on.
  • Heat a wok over high flame until you see wisps of heat. Add about ½ cup of peanut or canola oil, enough to fry the shrimp in one or two batches. Fry shrimp in moderately hot oil until the shell is pink and puckered and the shrimp is just partially cooked. Remove and drain on paper towel.
  • Pour off oil, clean wok and return to heat. When quite hot, add 2 tablespoons oil and pork and break it up into small bits as you cook. Add soy sauce, 1 teaspoon Shaoxing wine and ½ teaspoon salt and continue to stir-fry until the pork is brown and lightly crispy.
  • Add the pickled chilies, scallion, ginger and garlic and stir-fry briefly to bring out their aroma. Add stock, yacai, 1 tablespoon Shaoxing wine, sugar and ½ teaspoon salt and bring to a boil. Add back the shrimp and simmer briefly, until shrimp is just done. Don't overcook the shrimp. Add sesame oil and remove to a serving plate. Collect compliments.