📝 About This Recipe
Experience the vibrant marriage of East and West with this classic Chifa staple, where succulent Peruvian jumbo shrimp meet the bold, aromatic techniques of Cantonese cooking. This dish is defined by a 'velveted' texture and a deeply savory garlic sauce enriched with soy, ginger, and a hint of nutty sesame. It is a celebratory plate that captures the bustling energy of Lima’s Barrio Chino, offering a perfect balance of umami and fragrance.
🥗 Ingredients
The Shrimp
- 1.5 pounds Jumbo Shrimp (Langostinos) (peeled and deveined, tail-on for presentation)
- 1 tablespoon Cornstarch (for velveting)
- 1 Egg White (lightly beaten)
- 1/2 teaspoon Salt
The Aromatic Base
- 8-10 cloves Garlic (finely minced)
- 1 tablespoon Fresh Ginger (peeled and grated into a paste)
- 4 stalks Scallions (Green Onions) (whites and greens separated; whites minced)
- 3 tablespoons Neutral Oil (grapeseed or vegetable oil)
The Chifa Sauce
- 1/2 cup Chicken Stock (low sodium)
- 2 tablespoons Light Soy Sauce (Sillao)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Shaoxing Rice Wine (can substitute with dry sherry)
- 1/2 teaspoon Sugar
- 1 teaspoon Toasted Sesame Oil (added at the end)
- 1 teaspoon Cornstarch Slurry (mixed with 1 tablespoon water)
Garnish
- 1/4 cup Red Bell Pepper (finely diced for color)
- 2 tablespoons Cilantro (freshly chopped)
👨🍳 Instructions
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1
In a medium bowl, toss the cleaned shrimp with the egg white, salt, and 1 tablespoon of cornstarch. Let this sit for 15 minutes in the refrigerator; this 'velveting' process ensures the shrimp stay tender and silky.
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2
In a small bowl, whisk together the chicken stock, soy sauce, oyster sauce, Shaoxing wine, and sugar. Set this sauce mixture aside.
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3
Prepare your aromatics: mince the garlic, grate the ginger, and chop the scallion whites. Slice the scallion greens on a bias for the final garnish.
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4
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly. Add 2 tablespoons of oil and swirl to coat the surface.
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5
Add the shrimp to the hot wok in a single layer. Sear for about 1 minute per side until they turn pink and opaque but are not fully cooked through. Remove shrimp from the wok and set aside on a plate.
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6
Wipe the wok clean and add the remaining tablespoon of oil over medium-high heat.
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7
Add the minced garlic, ginger, and scallion whites. Stir-fry constantly for 30-45 seconds until the garlic is fragrant and golden, being careful not to let it burn.
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8
Pour in the sauce mixture. Let it come to a vigorous simmer for about 1 minute to allow the flavors to meld.
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9
Stir the cornstarch slurry once more and pour it into the bubbling sauce. Stir continuously until the sauce thickens enough to coat the back of a spoon.
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10
Return the shrimp and any accumulated juices to the wok. Toss rapidly for 1 minute to glaze the shrimp thoroughly.
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11
Turn off the heat. Drizzle the toasted sesame oil over the dish and add the diced red bell peppers for a fresh crunch.
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12
Transfer to a warm serving platter and garnish generously with the scallion greens and fresh cilantro.
💡 Chef's Tips
Always use fresh shrimp rather than pre-cooked ones to avoid a rubbery texture. Don't skimp on the garlic; the Chifa style is defined by a punchy, bold garlic presence. If you like heat, add a teaspoon of Peruvian Ají Limo or Chinese chili crisp to the aromatic base. Ensure your wok is truly hot before adding the shrimp to achieve that elusive 'wok hei' (breath of the wok) flavor. Be careful not to overcook the shrimp in the first stage, as they will finish cooking in the sauce.
🍽️ Serving Suggestions
Serve immediately alongside a steaming bowl of Arroz Chaufa (Peruvian Fried Rice). Pair with a cold glass of Chicha Morada to balance the savory garlic notes. Accompany with stir-fried bok choy or snow peas for a complete meal. A side of spicy 'Aji Pollero' sauce provides a wonderful Peruvian kick for dipping.