Lake Tung Ting Shrimp

Name: Lake Tung Ting Shrimp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 lb large shrimp; 2 tablespoons dry sherry; 1 tablespoon soy sauce; 1 egg white; 1 teaspoon cornstarch (plus more as necessary); 1/4 cup water (plus more as necessary); 1 cup broccoli floret; 1/2 cup carrot, thinly sliced; 1/2 cup snow peas or 1/2 cup regular peas; 2 garlic cloves, mashed; 2 slices fresh ginger, 1/4 inch thick; 1/4 cup dry white wine; 1/4 cup minced scallion; 2 teaspoons peanut oil; sesame oil (to taste)

Submitted by lortle

"Adapted from Michael Loo's recipe. (Found for a request in the Asian forum.) I haven't tried it yet but it looks awfully tasty - I'll post changes after trying it, if necessary. Edited to add - I don't know about the egg white. I suspect it goes in the sherry-soy sauce mixture, but I still haven't tried this out; sorry about that, do let me know how it goes."

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Ready In:: 1hr
Ingredients:: 15
Serves:: 4

ingredients

1 lb large shrimp
2 tablespoons dry sherry
1 tablespoon soy sauce
1 egg white
1 teaspoon cornstarch (plus more as necessary)
¹⁄₄ cup water (plus more as necessary)
1 cup broccoli floret
¹⁄₂ cup carrot, thinly sliced
¹⁄₂ cup snow peas or 1/2 cup regular peas
2 garlic cloves, mashed
2 slices fresh ginger, 1/4 inch thick
¹⁄₄ cup dry white wine
¹⁄₄ cup minced scallion
2 teaspoons peanut oil
sesame oil (to taste)

directions

Peel and devein the shrimp, reserving the shells for later use.
Mix sherry, soy sauce, cornstarch, egg white (?) and 1/4 cup water.
Marinate shrimp in above mixture for about 1/2 hour.
Meahwhile, put shrimp shells in a small saucepan, add water to just cover, simmer uncovered for about 1/2 hour allowing the water to reduce.
Heat 1 tsp of the peanut oil in a wok or large frying pan, stir-fry the vegetables until just crisp, and remove from pan.
Add remaining peanut oil, garlic and ginger to pan and cook just until fragrant.
Add shrimp mixture and stir-fry for a few seconds, then add white wine and shrimp shell broth and cook for a couple of minutes until liquid reduces.
Return the vegetables to the pan. Thicken the sauce if necessary, using a mixture of another tsp of cornstarch and 2 Tbsp of water - you may not need to add all of this cornstarch/water mixture, add some, cook gently, and adjust according to taste.
When sauce is glossy and of desired thickness, turn out onto a warm plate and garnish with scallions and sesame oil.
Serve over rice.

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Reviews

Was just curious if you left out the step with the Egg White or if it was a typo?????? I plan to make this recipe tonight, omitting the egg white. Everything else looks right!!!

BasilFreak