Lake Tung Ting Shrimp Recipe
Make Lake Tung Ting Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp and Marinade
Sauce and Aromatics
Finishing
Method
Shrimp and Marinade
Prepare shrimp
Rinse the shrimp, pat dry with paper towels. If shells remain, remove and devein if not already done. Leave tails on or off per preference.
Place shrimp in a bowl. Add 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon white pepper and 1/2 teaspoon salt. Toss to coat evenly and let marinate 10–15 minutes while preparing the other ingredients.
Sauce and Aromatics
Prep aromatics
While shrimp marinates, mince garlic, julienne ginger, slice scallions separating whites from greens, and tear dried chilies if using. Measure out stock, soy, oyster sauce, sugar, rice vinegar and sesame oil.
Make sauce base
In a small bowl combine 1/2 cup chicken stock (or water), 1 tablespoon light soy sauce, 1 teaspoon oyster sauce, 1/2 teaspoon sugar and 1 teaspoon rice vinegar. Stir to dissolve sugar and set aside. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and keep ready.
Cook shrimp quickly
Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon butter. When shimmering, add marinated shrimp in a single layer (work in two batches if needed). Sear for about 1 minute per side until just pink and opaque. Remove shrimp to a plate — they will finish cooking in the sauce. Keep pan hot.
Aromatics and sauce
Lower heat to medium. Add remaining 2 tablespoons butter to the same pan. When melted, add minced garlic, julienned ginger, scallion whites and dried chilies. Stir-fry briefly (20–30 seconds) until fragrant but not browned. Pour in the prepared sauce base and bring to a gentle simmer, scraping any browned bits from the pan for flavor.
Give the cornstarch slurry a quick stir and slowly whisk it into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy coating consistency.
Return the seared shrimp to the pan and toss gently to coat in the sauce. Cook together 30–60 seconds more — just until shrimp are fully opaque and the sauce clings to them. Stir in 1/2 teaspoon sesame oil and check seasoning; add a pinch more salt or a few drops of soy if needed.
Finishing
Turn off heat. Sprinkle sliced scallion greens, chopped cilantro (if using) and toasted sesame seeds over the shrimp. Grind 1/4 teaspoon black pepper over the dish. Toss once gently to combine.
Transfer the Lake Tung Ting Shrimp to a warmed serving plate or bowl and serve immediately with steamed rice or lightly buttered noodles.