Plump shrimp glazed in a translucent sweet-sour carapace — the freshest-tasting of the Four Imperial Grasp-Fried dishes, prized for a springy, snap-tender texture that carries the imperial amber sauce without overpowering the shrimp's natural sweetness.
One of the Four Imperial Grasp-Fried dishes attributed to Qing court cook Wang Yushan, who developed this series for Empress Dowager Cixi after being elevated to imperial chef. The shrimp version was prized at court for the freshness of its crustacean and considered the most delicate in the suite. After the fall of the Qing dynasty, the techniques transferred to Fangshan Restaurant at Beihai Park, opened in 1925 by former palace cooks, where the full set of four dishes remains on the menu today.
The crisp shell shatters at first bite; inside, the shrimp is plump and springy, releasing a natural sweetness that plays against the tangy-sweet glaze. The finish is clean and bright.
Shrimp flesh is roughly 75% water and contracts sharply if overheated, turning rubbery as myosin proteins aggregate. The wet-starch coating combined with egg white — whose proteins set at about 70°C — acts as an insulating thermal barrier: the outer shell fries while the shrimp interior is held below 75°C, preventing protein over-tightening. The brief second fry re-crisps any moisture-softened crust. In the finishing sauce, sugar and vinegar achieve complementary flavour suppression: sugar blunts vinegar's harshness; vinegar prevents the sauce from becoming cloying.
Variations
Some Beijing restaurants substitute whole giant prawns for a grander presentation. A lighter variant omits egg white from the batter for a thinner, crisper shell. Jiangsu-influenced versions add a drop of sesame oil to the finishing sauce.
On the Palate
Where Imperial Grasp-Fried Shrimp sits in the Chinese flavor cloud
Ingredients
Serves 3
How it's made
8 steps · 12 min active + 8 min waiting
- 15 min
Peel and devein fresh shrimp. Pat completely dry. Score a shallow line down the back of each to help the shrimp curl attractively when fried.
Watch outPat the shrimp bone-dry before battering — surface water makes the coating slide off and spit dangerously in the oil.
- 28 min
Marinate shrimp with a pinch of salt, white pepper, and 1 tsp Shaoxing wine for 8 minutes.
- 32 min
Make batter: combine 3 tbsp potato starch, 1 egg white, and 1 tbsp water. Coat shrimp evenly.
- 42 min
Mix sauce in a bowl: 2 tbsp soy sauce, 2 tbsp rice vinegar, 1.5 tbsp sugar, 1 tbsp Shaoxing wine, 1 tbsp water starch, 2 tbsp stock.
- 52 min
Heat 400 ml vegetable oil to 200°C. Add shrimp individually. Fry 60–70 seconds until pale golden. Remove and drain.
Watch outFirst fry only to pale gold, 60–70 seconds — you want the shrimp just set, not browned; overcooked here and they turn rubbery.
- 61 min
Raise oil to 215°C. Return shrimp for a 20-second second fry until glossy and golden. Drain on a rack.
- 72 min
Empty oil, leave 1 tbsp. Stir-fry minced scallion and ginger briefly. Add sauce and stir until bubbling and thick.
Watch outCook the sauce until it bubbles and thickens enough to cling, then work fast — the shrimp go glassy and tough if they sit in the pan.
- 81 min
Add fried shrimp, toss 15 seconds to coat fully. Plate at once.
