Ming shrimp w/ hot sauce b1

Yield: 6 servings

Measure Ingredient
18 larges SHRIMP,PEELED & DEVEINED
\N \N SALT & PEPPER TO TASTE
1 \N EGG WHITE
½ teaspoon CORNSTARCH
2 cups OIL
1 \N CLOVE GARLIC,CHOPPED
½ cup DICED ONION
1½ cup SLICED WATER CHESTNUTS
½ cup SLICED MUSHROOMS
\N \N CHOPPED SCALLIONS
\N \N HOT SAUCE

Marinate the shrimp in salt, pepper,egg white, & cornstarch for 30 min. Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 min.,drain through colander or sieve, reserving 2-3 tbs. oil. Prepare the Hot Sauce. Return reserved oil to wok. Add garlic & onion, letting them brown slightly. Add water chestnuts,mushrooms & shrimp. Blend in Hot Sauce & flip contents of wok for 1-2 min. or until everything is hot.

Place on serving platter & sprinkle w/ chopped scallions. Note: Flipping wok is better than stir-frying since the food is not touched in any way. (See recipe for Hot Sauce) Temperature(s): HOT Effort: EASY Time: 00:35 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN FU

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