Oil-Exploded Shrimp

Step 1

Using kitchen shears, snip through back of each shrimp shell, starting at head and working toward tail. Snip off legs if desired for a cleaner look. Remove vein, leaving shell intact. Pat shrimp dry with paper towels. Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Whisk Shaoxing wine, soy sauce, and cornstarch together in small bowl; set aside.

Step 2

Heat oil in 14‑inch flat-bottomed wok over medium-high heat to 400 degrees. Using spider skimmer or slotted spoon, carefully add half of shrimp (oil will splatter) and cook, stirring slowly but constantly, until shells turn light pink, 20 to 30 seconds. Adjust burner, if necessary, to maintain oil temperature between 375 and 400 degrees. Using spider skimmer, transfer shrimp to unlined side of prepared rack. Return oil to 400 degrees and repeat with remaining shrimp; transfer to unlined side of rack.

Step 3

Return oil to 400 degrees. Carefully add half of fried shrimp to oil and cook, stirring with spider skimmer slowly but constantly, until shells turn dark orange and start to crisp at cut edges, 30 to 45 seconds. Transfer shrimp to lined side of ­prepared rack. Return oil to 400 degrees and repeat with remaining shrimp.

Step 4

Whisk Shaoxing wine mixture to recombine. Pour off all but 1 tablespoon oil from wok and wipe edges of wok clean with paper towels. Add sugar and cook over medium-low heat, stirring frequently, until sugar has melted and mixture is amber-­colored, about 3 minutes. Add scallions and ginger and cook, stirring frequently, until fragrant, about 30 seconds. Increase heat to high, add shrimp and Shaoxing wine mixture, and cook, tossing slowly but constantly, until sauce has ­thickened and coats shrimp, about 1 minute. Off heat, stir in vinegar. Serve.