Few things disappoint like rubbery shrimp, and the small, virtually fat-free crustaceans are easy to overcook. But on a visit to Brother Seafood Restaurant in Hong Kong, J.M. Hirsch learned the two-step secret to perfectly tender, wonderfully seasoned shrimp: Steam, just until barely opaque, then sizzle with a hot oil-flash.

What is hot oil-flashing?

Hot oil-flashing is a Cantonese technique for drawing out tons of flavor from aromatics while gently cooking delicate produce or proteins. We were introduced to the method by cookbook author Fuchsia Dunlop when she taught us to make Hot Oil-Flashed Chard with Ginger, Scallions and Chili, in which hot, neutral oil is poured over lightly blanched greens topped with fresh ginger, scallions and serrano chilies. The sizzling oil blooms the spices and tempers the harsh bite of the aromatics, while tenderizing the chard without overcooking it. The method can also be used to make some seriously tasty shrimp.

What’s the best type of oil to use?

Using a neutral oil is key when flashing. You want the flavor to come from the aromatics, and more flavorful, unrefined oils can muddy everything up or—worse—burn at high temperatures. We like grapeseed oil for the cleanest flavor, but vegetable oil works fine too.

How to tell when the shrimp are done cooking

Gently steaming the shrimp before sizzling them with hot oil ensures they’re cooked through, but not overcooked. Start by lightly seasoning the crustaceans with a little salt and pepper, then place them in a steamer basket over a pot of just-boiled water that has been taken off the heat. (Don’t leave the burner on when steaming the shrimp. There’s enough residual heat and steam in the pot to fully cook them.)

Cook until they are just opaque, then get them outta there and onto a platter. Be sure to use extra-large shrimp; smaller ones will cook too quickly. And remember: Shrimp are done when they curl into a gentle “C” shape. Tightening into an “O” indicates you’ve gone too far.

How to prepare the aromatics for the best flavor

Scallions, a seeded Fresno chili, ginger and garlic make up our simple but powerful combination of aromatics. The first three are scattered raw over the steamed shrimp; the garlic is thinly sliced, then heated with the oil until golden brown to make crunchy garlic chips.

The scallions are sliced and the chili and ginger are minced. Mincing may seem tedious, but breaking everything down into small bits ensures nothing is left raw while extracting the most amount of flavor. And while you might be tempted to grate the ginger instead, resist the urge. Grated ginger is too wet and pulpy to distribute evenly.

Once everything is prepped and scattered, it’s time to flash. Carefully pour the oil and garlic directly over the shrimp and aromatics and enjoy the dramatic, fragrant sizzle. A drizzle of soy sauce, doctored with sugar and tangy rice vinegar, is the final flourish, adding a briny-sweet note that ties it all together. Serve over rice to ensure not a drop of flavor remains on the plate.

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Claire Lower

Claire Lower is the Digital Editor for Christopher Kimball’s Milk Street, with over a decade of experience as a food writer and recipe developer. Claire began writing about food (and drinks) during the blogging boom in the late 2000s, eventually leaving her job as a lab technician to pursue writing full-time. After freelancing for publications such as Serious Eats, Yahoo Food, xoJane and Cherry Bombe Magazine, she eventually landed at Lifehacker, where she served as the Senior Food Editor for nearly eight years. Claire lives in Portland, Oregon with a very friendly dog and very mean cat. When not in the kitchen (or at her laptop), you can find her deadlifting at the gym, fly fishing or trying to master figure drawing at her local art studio.