Quick-fried river shrimp 油爆河虾
Quick-fried river shrimp is featured among the local specialties of Shanghai.
Small whole shrimp are quickly cooked in a sweet-savoury glaze. Share the dish and ask the restaurant how locals handle the shells.
How it is made
Small river shrimp are cooked rapidly in hot oil and finished with a concentrated sweet-savory sauce. The shells stay on, allowing the surface to become crisp and hold the glaze.
Flavour & texture
The dish combines sweet shrimp flesh, brittle shell and a glossy, salty-sweet coating. Smaller shrimp tend to be easier to eat whole.
Local roots & traditions
Oil-burst river shrimp is a familiar Shanghai restaurant dish that reflects the region's freshwater ingredients and restrained portion sizes.
How to order Quick-fried river shrimp
Ask how the kitchen recommends eating its particular shrimp, and take care with pointed heads.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Pork chop with rice cakes 排骨年糕 →
A seasoned pork chop is cooked, often with a fried coating, and served with soft rice cakes and a savory-sweet sauce. Both elements are prepared to retain their distinct textures. The meat offers browned edges and a firm bite, while the rice cakes are sticky, elastic and good at holding sauce.
Crab-and-pork soup dumplings 蟹粉小笼 →
Crab meat or roe is mixed with pork and a broth-setting component, enclosed in thin pleated wrappers and steamed. Heating turns the broth component liquid inside the dumpling. The filling is rich, savory and distinctly crab-scented, with a tender wrapper holding a very hot center. The crab-to-pork balance affects intensity and price.
Questions before you order
What name should I show when ordering?
Show 油爆河虾 for Quick-fried river shrimp. Ask how the kitchen recommends eating its particular shrimp, and take care with pointed heads.
Sources & reading
Recipes and servings vary between kitchens.