Walnut shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium shrimp, peeled and |
| Deveined | ||
| Coating: | ||
| 1 | Egg white | |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cornstarch |
| Other ingredients: | ||
| ½ | cup | Peanut oil, for velveting |
| 2 | teaspoons | Fresh ginger, finely chopped |
| 2 | tablespoons | Fresh scallions chopped fine |
| ½ | cup | Walnuts, unsalted cashews, |
| Or almonds, roasted | ||
| ½ | teaspoon | Salt |
| 1 | tablespoon | Hoisin sauce |
| 1 | tablespoon | Rice wine |
| 6 | tablespoons | Chicken stock |
| ½ | teaspoon | Cornstarch mixed with 1/2 |
| Ts water | ||
| 1 | teaspoon | Sesame oil |
Directions
Combine shrimp with coating ingredients in a bowl; mix well and refrigerate for 20 minutes. Heat wok or large skillet until hot and add peanut oil. When oil is just warm, quickly add shrimp, stir to separate, and turn off heat. Allow shrimp o sit in the warm oil for about 2 minutes; drain in a colander set inside a stainless steel bowl. Wipe the wok clean, return 1½ tb of the drained oil to the wok, and add the ginger and scallions, stir frying for 30 seconds.
Stir in the walnuts or cashews, salt, and continue to stir fry another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir fry another 2 minutes. Turn out onto a platter and serve at once. Serve with fried rice Modified from: Great Food Without Fuss by Frances McCullough and Barbara Witt, Henry Holt and Company, New York, 1992 Typed by: Loren Martin for Cyberealm's KookNet