Ming shrimp w/ hot sauce b1
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | larges | SHRIMP,PEELED & DEVEINED |
| SALT & PEPPER TO TASTE | ||
| 1 | EGG WHITE | |
| ½ | teaspoon | CORNSTARCH |
| 2 | cups | OIL |
| 1 | CLOVE GARLIC,CHOPPED | |
| ½ | cup | DICED ONION |
| 1½ | cup | SLICED WATER CHESTNUTS |
| ½ | cup | SLICED MUSHROOMS |
| CHOPPED SCALLIONS | ||
| HOT SAUCE | ||
Directions
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