Flash-Fried River Shrimp
Small shell-on river shrimp quickly fried and glazed with a sweet, savoury sauce.
How to eat it
The shrimp are usually served whole with shells and heads. You can eat the crisp shell if comfortable, or peel it with your fingers and place the discarded shell on a side plate.
The story behind the dish
Small river shrimp are fried quickly so the shells crisp before a sweet soy glaze is added. “Oil-exploded” translates the high-heat technique; it doesn't mean the dish arrives in a pool of raw oil. Shanghai’s river and canal connections made small freshwater shrimp a natural ingredient for this fast cooking method.
For reference
Every kitchen does it its own way. What follows is the typical version — ingredients, heat and price shift from city to city and from one restaurant to the next, so take it as a guide rather than a fixed recipe.
If you have an allergy or something you can't eat, check with the staff before you order.