Shangyi shrimp
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp; shelled & deveined |
| 1 | teaspoon | Rice wine |
| 1 | Egg white | |
| 2½ | teaspoon | Cornstarch |
| 1 | cup | Oil |
| 1 | Sm hot red dried chile * | |
| ¾ | cup | Diagonally sliced celery |
| 3 | Wood ears (black fungus) | |
| ½ | teaspoon | Soy sauce |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Ground coriander |
| ½ | cup | Chicken broth |
| 1 | tablespoon | Grated orange peel |
Directions
*Note: Dried chile should be seeded and sliced. **Wood ears should be softened in hot water and cut into strips. Butterfly shrimp and press as much liquid from shrimp as possible, using palms of hands to prevent breaking. Place shrimp in bowl. Mix wine with egg white and add to shrimp. Mix to coat well. Sprinkle with 1½ teaspoons cornstarch and toss to coat. Heat oil in wok or skillet to 350F and add shrimp. Cook until shrimp turns pink in color. Drain shrimp on paper towels. Remove all but 1 teaspoon oil from wok and heat. Add chile and stir-fry until dark, but not scorched. Add celery and wood ears and stir-fry until well-mixed and glistening. Combine soy sauce, sugar, coriander and chicken broth and add to wok. Cook until simmering. Mix remaining 1 teaspoon cornstarch with a few drops water to make paste and stir into liquid in pan. Add shrimp and orange peel and stir to heat through and coat well with sauce. Makes 6 to 8 servings Created by: Mandarin Shanghai, Los Angeles (C) 1992 The Los Angeles Times