Ming shrimp with 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 | Garlic clove; chopped | |
| ½ | cup | Diced onion |
| 1½ | cup | Sliced water chestnuts |
| ½ | cup | Sliced mushrooms |
| Chopped scallions | ||
| Hot sauce (see recipe) | ||
Directions
Marinate the shrimp in salt, pepper, egg white, & cornstarch for 30 minutes. Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 minutes, 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 minutes or until everything is hot. Place on serving platter & sprinkle with chopped scallions.
Note: Flipping wok is better than stir-frying since the food is not touched in any way.
Temperature(s): HOT Effort: EASY Time: 00:35 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN FU