Top | Comfort Me with Apples

Dry-Fried Shrimp

(recipe, Ruth Reichl)


I can never cook this dish without imagining my father by my side. I wish he could have tasted it; he would have loved its classic simplicity. If you can find shrimp that have not been frozen, you'll be startled by the taste and texture of this dish.


  1. 3 scallions
  2. 2 Tbsp. vegetable oil
  3. ½ tsp. salt
  4. 1½ lb. large shrimp in their shells (see Note)
  5. 1 Tbsp. soy sauce
  6. 2 Tbsp. chicken broth
  7. Cooked rice, for serving


  1. Thinly slice enough of the green part of the scallions to make ¼ cup. Cut the white part of the scallions into ½-inch-long pieces.
  2. Wash the shrimp in cold water and pat them dry. Heat a large wok (about 14 inches in diameter) over high heat until hot but not smoking and add the oil, swirling the wok to coat its sides with oil. Lower the heat to moderately high and add the salt and shrimp.
  3. Stir-fry the shrimp until almost cooked through, about 3 minutes. Add the white parts of the scallions and the soy sauce and the chicken stock and stir-fry until the shrimp is cooked through, about 1 minutes.
  4. Remove the wok from the heat and add the green parts of the scallions, tossing to combine. Serve with warm rice.


Culinate editor's note: This recipe comes from Reichl's Chinese friend Mr. Chen, who reminisces in Comfort Me with Apples about having to peel fresh shrimp in cold water, "to keep the texture correct." Reichl's recipe doesn't expressly say to peel the shrimp, but you may wish to do so for easier eating.