Dry-Braised Shrimp with Sweet Peas (Gan Shao Xia Qiu)

Peel the shrimp, remove the heads and shells, leaving only the tail intact. Make a shallow cut along the back of each shrimp to devein it. Rinse the shrimp thoroughly under running water.

Pat the cleaned shrimp dry with paper towels to remove excess moisture.

In a bowl, marinate the shrimp with 1/4 tsp salt, 1 tbsp egg white, 1 tbsp corn starch, and 1 tbsp sesame oil. Mix well to ensure all shrimp are evenly coated. This helps make the shrimp tender and smooth when cooked.

Trim the ends and remove the strings from the sweet peas. Slice them diagonally for a more appealing presentation.

Finely chop the coriander root. Slice the garlic cloves into thin pieces. Slice the chili padi into small rounds.

In a small bowl, prepare the sauce by combining 1 tsp bean sauce, 1 tbsp tomato sauce, 1/2 tbsp white vinegar, and 1 tbsp white sugar. Stir until all ingredients are well mixed.

Heat a wok over high heat. Add 1 tbsp cooking oil. Once the oil is hot, add the sliced sweet peas and stir-fry for 1-2 minutes until they are slightly charred and tender-crisp. Season with 1/4 tsp salt. Remove the sweet peas from the wok and set aside.

Add another 1 tbsp cooking oil to the wok. Place the marinated shrimp in a single layer and pan-fry until both sides turn orange and are cooked through, about 1-2 minutes per side. Do not overcook. Remove the shrimp from the wok and combine with the sweet peas.

Add the remaining 1 tbsp cooking oil to the wok. Add the sliced garlic and chili padi, and stir-fry until fragrant. Pour in the prepared sauce and stir-fry until the sugar melts and the sauce thickens and darkens slightly. Add 2 tbsp water and the chopped coriander root, stirring to combine.

Return the pan-fried shrimp and sweet peas to the wok with the sauce. Stir-fry quickly over high heat for about 1 minute, ensuring all ingredients are well coated with the sauce and heated through.

Transfer the dry-braised shrimp with sweet peas to a serving plate and serve immediately.