|
| Home
-> [Asian, Chinese, Entrees, Ethnic, Seafood, Shrimp, Wok] -> [Ming shrimp w/ hot sauce b1 Recipe] |
| |
| |
Ming shrimp w/ hot sauce b1
|
| Artist: |
_ |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Seafood, Shrimp, Wok |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 18
| large | SHRIMP, PEELED & DEVEINED | | | SALT & PEPPER TO TASTE | | 1
| | EGG WHITE | | 1/2
| tsp | CORNSTARCH | | 2
| cup | OIL | | 1
| | CLOVE GARLIC, CHOPPED | | 1/2
| cup | DICED ONION | | 1 1/2
| cup | SLICED WATER CHESTNUTS | | 1/2
| cup | SLICED MUSHROOMS | | | CHOPPED SCALLIONS | | | HOT SAUCE |
|
Procedures:
| 1 | Marinate the shrimp in salt, pepper,egg white, & cornstarch for 30 min. heat wok hot & dry. | | 2 | Add oil. | | 3 | When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. | | 4 | After 2 min.,drain through colander or sieve, reserving 2-3 tbs. | | 5 | Oil. | | 6 | Prepare the hot sauce. | | 7 | Return reserved oil to wok. | | 8 | Add garlic & onion, letting them brown slightly. | | 9 | Add water chestnuts,mushrooms & shrimp. | | 10 | Blend in hot sauce & flip contents of wok for 1-2 min. or until everything is hot. | | 11 | Place on serving platter & sprinkle w/ chopped scallions. | | 12 | Note: flipping wok is better than stir-frying since the food is not touched in any way. | | 13 | (see recipe for hot sauce) temperature(s): hot effort: easy time: 00:35 |
|
|
|
| |
| |
| |
|
|
|
|
|
|