Ingredients
-
1
-
2
-
1
-
1
-
1
-
1/4
-
1
-
1/2
-
1/2
-
2
-
-
-
-
-
Directions
Lake Tung Ting Shrimp, 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., 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!!!, 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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Steps
|
1
Done
|
Peel and Devein the Shrimp, Reserving the Shells For Later Use. |
|
2
Done
|
Mix Sherry, Soy Sauce, Cornstarch, Egg White (?) and 1/4 Cup Water. |
|
3
Done
|
Marinate Shrimp in Above Mixture For About 1/2 Hour. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Add Remaining Peanut Oil, Garlic and Ginger to Pan and Cook Just Until Fragrant. |
|
7
Done
|
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. |
|
8
Done
|
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. |
|
9
Done
|
When Sauce Is Glossy and of Desired Thickness, Turn Out Onto a Warm Plate and Garnish With Scallions and Sesame Oil. |
|
10
Done
|
Serve Over Rice. |
