Oil-Burst Shrimp Sweet-Sour Glaze

Name: Oil-Burst Shrimp Sweet-Sour Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (205 ml)
Cuisine: Asian
Ingredients: 1/4 cup Shaoxing wine (60 ml) Shaoxing; 3 Tbsp soy sauce (45 ml) Soy Sauce; 1/4 cup sugar (60 ml) Sugar; pinch salt (0.5 g) Salt; 1/8 cup rice vinegar (30 ml) Rice Vinegar; 2 tsp sesame oil (10 ml) Sesame Oil

Independent adaptation of a publicly published Pan Zhangli recipe. Not affiliated with, sponsored by, or endorsed by Pan Zhangli.

GLAZE · PAN-FRIED SHRIMP OR PRAWNS

In the published recipe, this is the glaze for The Paper 淘最厨房.

Pan Zhangli's sweet-sour glaze for shrimp.

On the jar

OIL-BURST

Method: stove
Yield: about ¾ cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Shaoxing 60 mlSoy Sauce 45 mlSugar 60 mlRice Vinegar 30 mlSesame Oil 10 ml

Ingredients

Shaoxing1/4 cup Shaoxing wine (60 ml)
Soy Sauce3 Tbsp soy sauce (45 ml)
Sugar1/4 cup sugar (60 ml)
Saltpinch salt (0.5 g)
Rice Vinegar1/8 cup rice vinegar (30 ml)
Sesame Oil2 tsp sesame oil (10 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Oil-Burst Shrimp Sweet-Sour Glaze + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Oil-Burst Shrimp Sweet-Sour Glaze wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Kung Pao SauceNATIONAL AWARD WINNEROn the jar: KUNG PAO
Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Pan Zhangli (潘张立). Zhejiang / Shanghai. Cited awards include: Michelin 1* (Nanlu Zhejiang / 南麓·浙里, Shanghai — historical).

Adapted from a Pan Zhangli (潘张立) recipe (Pan Zhangli / Nanlu Zhejiang (The Paper 淘最厨房)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Pan Zhangli / Nanlu Zhejiang (The Paper 淘最厨房) (published as “Oil-Burst Shrimp Sweet-Sour Glaze”). Full citation lives in Provenance.

Companion jar