What is Imperial Shrimp? A Deep Dive into This Classic Chinese Seafood Dish

Imperial shrimp is a beloved Chinese seafood dish with a rich history and complex, flavorful taste profile. In this article, we’ll explore everything there is to know about imperial shrimp, from its origins to how it’s prepared to why it’s so delicious.

A Brief History of Imperial Shrimp

Imperial shrimp has its roots in the cuisines of Beijing and Sichuan. It first became popular in the late Qing dynasty and early Republican period. The dish was likely created by palace chefs and then made its way to high-end restaurants where it was named “imperial” shrimp in honor of the royal court.

Over time, imperial shrimp spread from Beijing and Sichuan to restaurants across China It also eventualy made its way overseas as Chinese immigrants brought their culinary traditions abroad. These days, you can find imperial shrimp on Chinese restaurant menus worldwide

What Makes Imperial Shrimp So Special

So what elevates imperial shrimp above your average stir-fried shrimp dish? A few key factors give imperial shrimp its distinctive flavor and texture

• Size of shrimp – Imperial shrimp gets its name from the large size of the shrimp used. Most recipes call for medium or jumbo shrimp. The large size means the shrimp stay succulent and juicy even with robust sauces and cooking methods.

• Batter coating – Before stir-frying, the shrimp are lightly coated in a crispy batter. This adds crunch and helps seal in moisture. The batter also absorbs the sauces, amplifying flavors.

• Sweet and tangy sauce – No imperial shrimp is complete without the namesake sauce. It strikes a perfect balance between sweet and sour, often using ingredients like sugar, vinegar, tomato sauce or ketchup. The sauce coats each piece of shrimp with complex layers of flavor.

• Spicy kick – Many imperial shrimp recipes also incorporate chili bean or chili sauces. This adds a lingering heat that plays beautifully against the sweet tanginess. The spiciness highlights the natural sweetness of the shrimp.

When these elements come together, imperial shrimp is an craveable mix of flavors and textures in every bite. The crispy exterior gives way to the plump, briny shrimp, all unified by the glistening sauce. It’s a multidimensional eating experience.

Step-By-Step Guide to Making Imperial Shrimp

While you can always order imperial shrimp at a restaurant, it’s also easy and rewarding to make it at home. Here is a step-by-step overview:

1. Prep the shrimp – Start by peeling and deveining large shrimp, leaving the tails on. Make a shallow cut along the back of each one. Rinse thoroughly.

2. Make the batter – Mix together egg white, cornstarch, flour, baking soda, oil, and water to form a thin batter. Dip each shrimp in the batter to lightly coat.

3. Deep fry the shrimp – Heat oil to 350°F in a wok or pot and fry the battered shrimp in batches until lightly golden, about 2-3 minutes. Drain on paper towels.

4. Prepare the sauce – In a small bowl, combine ingredients like chili sauce, hoisin sauce, tomato sauce, sugar, vinegar, garlic, and ginger.

5. Stir-fry sauce – Heat a wok with oil over high heat. Cook garlic and ginger briefly before adding the prepared sauce. Let simmer.

6. Toss shrimp and sauce – Add the fried shrimp to the wok and toss to coat in the sauce. Cook 1-2 minutes until shrimp are glazed and heated through.

7. Finish and serve – Plate the imperial shrimp, garnish with scallions, and serve immediately. Enjoy!

The key is balancing the light crispness of the batter with the rich sauce. Frying the shrimp first seals in moisture and flavor before the final tossing in the sauce. Follow the recipe carefully to achieve the perfect texture.

Tips for Making next-level imperial shrimp

With this classic dish, the small details make a big difference. Here are some expert tips for truly standout imperial shrimp:

• Use fresh, sustainable shrimp – Premium quality shrimp will give you superior taste and texture. Look for fresh, responsibly-sourced options.

• Make the batter thin – Too thick of a batter can dominate. Aim for a thin, delicate coating that crisps up without overpowering.

• Fry in small batches – Be patient and fry 4-5 shrimp at a time. Overcrowding drops the oil temp and makes shrimp greasy.

• Use a heavy wok or pan – The extra mass helps maintain even, high heat for properly searing and tossing.

• Cook sauce briefly – Just bring to a simmer to meld flavors. Too long of a cook makes it thick and syrupy.

• Toss shrimp gently – You want to coat them without over-handling. Use a scooping motion vs. constant stirring.

• Work quickly – Have all ingredients prepped and ready for quick cooking. Extended cooking toughens shrimp.

With practice, you’ll be able to balance the complex sauce with the crunchy shrimp interior. Well-made imperial shrimp is truly finger-licking good.

fun Variations to Try

One of the great aspects of imperial shrimp is how adaptable it is to different tastes and ingredients. Once you master the classic recipe, try out these fun new twists:

• Mexican imperial shrimp – Use chipotle chili sauce and toss with diced pineapple and cilantro.

• Lemongrass imperial shrimp – Add lemongrass and lime juice to the sauce for a Thai twist.

• Vegetable imperial shrimp – Stir-fry bok choy, carrots, or broccoli with the shrimp.

• Imperial shrimp fried rice – Toss pre-made imperial shrimp with chilled rice, eggs, and bean sprouts.

• Coconut imperial shrimp – Use coconut milk in the batter and sauce. Sprinkle with toasted coconut flakes.

• Spicy imperial shrimp – Really turn up the heat with extra chili sauce and sambal.

The possibilities are endless! Use the imperial shrimp template as a springboard for cultural fusion and new flavor mashups.

Why imperial shrimp Has Stayed So popular

It’s easy to see why imperial shrimp has remained a favorite for so long. Some of the key reasons it continues to be popular include:

• Craveable flavor contrast – The sweet and sour sauce perfectly complements the briny shrimp. It’s a magical combo hard to stop eating.

• Satisfying texture – The crisp batter and bouncy shrimp make for fun, varied mouthfeel in each bite.

• Embraces cultural shifts – It pairs well with global flavors but retains its Chinese roots. A versatile crowd-pleaser.

• Healthy protein option – Shrimp offer a lean, nutrient-dense choice over red meat or fatty proteins.

• Easy to make – Approachable ingredients and simple wok technique make homemade imperial shrimp very achievable.

Diners just can’t seem to get enough of those succulent shrimp bathed in the addictive imperial sauce. It’s a surefire recipe that never goes out of style.

The last Bite

Imperial shrimp has earned its regal name through refined flavors, textural intricacy, and sheer popularity over the decades. This iconic Chinese dish combines the very best of sweet, sour, spicy, crispy, and savory elements into one craveable plate. While restaurant versions showcase the classic, you can also have fun putting your own spin on imperial shrimp in your home kitchen. Just remember to source top-quality shrimp and take care not to overcook them. When prepared with care, imperial shrimp is fit for an emperor!