
Experience the perfect balance of textures with this classic Cantonese dish featuring double-fried crispy jumbo shrimp and vibrant blanched vegetables. Tossed in a savory, glossy oyster sauce glaze, it's a restaurant-quality meal you can easily recreate at home.
Prepare the shrimp by making a deep cut along the back of each, then rinse and pat them thoroughly dry with paper towels. Chop the bok choy and mushrooms into bite-sized pieces, and ensure the snow peas, bamboo shoots, and water chestnuts are ready for quick cooking.
In a small bowl, whisk together the chicken stock, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper to create the stir-fry sauce base.
Heat 2 to 3 cups of oil in a wok or small pot to 325°F (160°C). In a medium bowl, prepare the dry batter mix by combining the all-purpose flour, salt, baking powder, onion powder, garlic powder, and white pepper. Just before you are ready to fry, stir the cold seltzer into the dry ingredients to form a light, bubbly batter.
Coat the shrimp thoroughly in the batter, letting any excess drip off before carefully placing them into the hot oil. Fry in 2 to 3 batches for about 2 minutes until light golden. Remove the shrimp and let them rest for 5 minutes.
While the shrimp rests, bring a pot of water to a boil. Add the bok choy, mushrooms, bamboo shoots, and water chestnuts. After 20 seconds, stir in the snow peas. Immediately strain the vegetables and set them aside on a plate.
Increase the frying oil temperature to 350°F (177°C). Re-fry the shrimp in batches for a second time until they are deeply golden and extra crispy. Drain well and set aside.
Clear the wok, leaving only 1 tablespoon of oil. Heat until just smoking, then sauté the minced garlic until fragrant. Pour in the sauce mixture and bring to a boil. Stir the cornstarch with a little water to make a slurry, then whisk it into the sauce until thickened and glossy.
Toss the blanched vegetables into the sauce for about 20 seconds until heated through. Turn off the heat, add the crispy fried shrimp, and give them a quick, gentle toss. Serve immediately to enjoy the contrast of the crispy batter and savory sauce.
For the ultimate crunch, ensure your seltzer water is ice-cold before mixing the batter. When finishing the dish, avoid over-tossing the shrimp in the sauce; a light coating ensures they stay crispy while still absorbing the savory flavors of the glaze.




