Ming Shrimp W/ Hot Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
18 large: SHRIMP, PEELED & DEVEINED
SALT & PEPPER TO TASTE,
1: EGG WHITE,
1/2 tsp: CORNSTARCH,
2 cup: OIL,
1 CLOVE: GARLIC, CHOPPED
1/2 cup: DICED ONION,
1 1/2 cup: SLICED WATER CHESTNUTS,
1/2 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: MINGS Comments: YORK ROAD; BALTIMORE
Comments: WINE: WAN FU
Source from luhu.jp
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: MINGS Comments: YORK ROAD; BALTIMORE
Comments: WINE: WAN FU
Source from luhu.jp