Chinese Food

Scallion oil shrimp, or cong you xia in Mandarin, is a beloved Chinese dish that combines tender shrimp with a fragrant, aromatic sauce infused with scallions, ginger, and garlic. This recipe is a staple in many households due to its simplicity, speed, and ability to deliver bold flavors with minimal effort. Whether you’re a seasoned home cook or a novice in the kitchen, this guide will walk you through every step to create a restaurant-quality dish that’s perfect for weeknight dinners or special occasions.

The Allure of Scallion Oil Shrimp

Scallion oil shrimp’s popularity stems from its harmonious balance of flavors and textures. The dish highlights the natural sweetness of shrimp, which is enhanced by a savory, slightly spicy sauce made from fried scallions, garlic, and ginger. The “scallion oil” itself—a mixture of sautéed aromatics steeped in hot oil—is the star of the show, imparting a rich, golden hue and a depth of flavor that clings to every piece of shrimp.

What makes this dish particularly appealing is its versatility. It can be served as an appetizer, a main course over steamed rice, or even as a filling for dumplings or noodles. Additionally, the recipe is highly customizable: adjust the spice level, swap ingredients based on dietary preferences, or experiment with different types of shrimp to suit your taste.

Ingredients You’ll Need

Before diving into the cooking process, gather the following ingredients. For optimal results, use fresh, high-quality components:

• 1 lb (450g) fresh shrimp: Opt for medium to large shrimp with shells intact. Shells add flavor, but you can use peeled shrimp if preferred.
• 1 bunch scallions (green onions): Separate the white and green parts. The white portions will be sliced and fried, while the green parts are reserved for garnish.
• 4 garlic cloves, minced
• 1-inch (2.5cm) piece of ginger, peeled and grated
• 2–3 dried red chilies (optional, for heat)
• 1/4 cup (60ml) vegetable oil (or any neutral oil with a high smoke point)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce (for color, optional)
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1/4 tsp salt (adjust to taste)
• 1 tbsp Shaoxing wine (or dry sherry, for depth of flavor)
• 1 tbsp cornstarch (mixed with 2 tbsp water to create a slurry)
• 1 tbsp sesame oil (for finishing)
• Cooked jasmine rice (to serve)

Step 1: Preparing the Shrimp

Properly prepping the shrimp is crucial for texture and flavor. If using shrimp with shells, remove the heads but leave the tails intact for visual appeal. Devein the shrimp by making a shallow cut along the back and pulling out the dark vein with a knife or toothpick. Rinse the shrimp under cold water and pat them dry with paper towels. This step ensures the shrimp cook evenly and prevents excess moisture from diluting the sauce.

Pro Tip: Marinating the shrimp briefly can elevate their taste. Toss them in a mixture of 1/2 tsp salt, 1/2 tsp white pepper, and 1 tbsp Shaoxing wine. Let them sit for 10–15 minutes while you prepare the other ingredients.

Step 2: Preparing the Aromatics

The scallion oil sauce relies on perfectly caramelized aromatics. Finely chop the white parts of the scallions (about 1/4 cup) and set aside. Slice the green parts into thin strips for garnish. Mince the garlic and ginger until they form a coarse paste. If using dried chilies, snip them into small pieces and discard the seeds to control spiciness.

Key Insight: Frying the scallions, garlic, and ginger in hot oil releases their natural oils, creating a fragrant base for the dish. Be cautious not to burn them—low to medium heat is ideal.

Step 3: Cooking the Scallion Oil

Heat the vegetable oil in a large skillet or wok over medium heat. Once the oil shimmers, add the white scallion pieces, garlic, ginger, and dried chilies (if using). Stir continuously for 2–3 minutes until the mixture turns golden brown and aromatic. Immediately remove the skillet from heat to prevent burning. The residual heat will continue to toast the aromatics slightly.

Safety Note: Stand back while adding ingredients to the hot oil to avoid splatters. Use a splatter screen if available.

Step 4: Searing the Shrimp

Return the skillet to medium-high heat. Add the marinated shrimp in a single layer, ensuring they’re not overcrowded. Sear for 1–2 minutes per side until they turn pink and slightly curled. Overcooking shrimp makes them tough, so keep a close eye. Once seared, transfer the shrimp to a plate and set aside.

Step 5: Crafting the Sauce

In the same skillet, combine the light soy sauce, dark soy sauce (if using), oyster sauce, sugar, and remaining Shaoxing wine. Stir gently to dissolve the sugar. Bring the mixture to a simmer, then add the cornstarch slurry while whisking continuously. The sauce will thicken within 30 seconds. Return the shrimp to the skillet, tossing to coat them evenly in the glossy sauce.

Adjustment Tip: For a thinner sauce, omit the cornstarch. For a richer flavor, add a splash of chicken broth or water.

Step 6: Finishing Touches

Drizzle the sesame oil over the shrimp and toss lightly. Transfer the dish to a serving platter and garnish with the reserved scallion greens. For an extra layer of texture, sprinkle toasted sesame seeds or crushed peanuts on top.

Serving Suggestions

Scallion oil shrimp pairs beautifully with steamed jasmine rice, which absorbs the flavorful sauce. For a complete meal, serve it alongside stir-fried vegetables like bok choy or broccoli. The dish also shines as a topping for chilled noodles or mixed into fried rice.

Presentation Hack: Arrange the shrimp in a circular pattern on the platter and drizzle the sauce in the center for an eye-catching presentation.

Variations and Substitutions

1. Spicy Scallion Oil Shrimp: Double the dried chilies or add fresh chili paste (like Sriracha) for heat.
2. Low-Fat Version: Reduce the oil by half and use low-sodium soy sauce.
3. Gluten-Free Option: Substitute soy sauce with tamari or coconut aminos.
4. Vegetarian Twist: Replace shrimp with mushrooms or tofu, adjusting cooking times accordingly.

Common Mistakes to Avoid

• Overcooking Shrimp: Remove them from heat as soon as they turn opaque.
• Burning Aromatics: Keep the heat low when frying scallions, garlic, and ginger.
• Skipping Marination: Even a brief marinade enhances the shrimp’s flavor.
• Using Stale Spices: Freshly ground white pepper and dried chilies yield better results.

Cultural Context

Scallion oil shrimp is a quintessential example of jia chang cai (home-style cooking) in China. It embodies the philosophy of using simple, accessible ingredients to create nourishing, flavorful meals. The dish’s roots trace back to coastal provinces like Guangdong, where seafood is abundant, but it has since become a pan-Chinese favorite.

Storage and Leftovers

Leftover scallion oil shrimp can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet to preserve texture. Avoid freezing, as the shrimp may become rubbery.

Conclusion

Scallion oil shrimp is a testament to the beauty of Chinese home cooking—unpretentious, deeply satisfying, and bursting with flavor. By mastering the balance of scallion oil, soy sauce, and perfectly cooked shrimp, you’ll create a dish that’s both comforting and impressive. Whether you’re cooking for family, friends, or yourself, this recipe is sure to become a cherished addition to your culinary repertoire. So grab your wok, heat the oil, and let the tantalizing aroma of scallions and ginger fill your kitchen. Your taste buds will thank you.