Ming Shrimp With Hot Sauce B1 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: Garlic clove, chopped
1/2 cup: Diced onion,
1 1/2 cup: Sliced water chestnuts,
1/2 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: MINGS Comments:
YORK ROAD; BALTIMORE Comments: WINE: WAN FU
Source from luhu.jp
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: MINGS Comments:
YORK ROAD; BALTIMORE Comments: WINE: WAN FU
Source from luhu.jp