Shangyi shrimp Recipe

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Shangyi shrimp

Artist:	_	Yield:	6
Categories:	Asian, Chinese, Ethnic, Fish, Seafood, Shrimp	Rating:	0
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Ingredients:

1	lbs	Shrimp, shelled & deveined
1	tsp	Rice wine
1		Egg white
2 1/2	tsp	Cornstarch
1	cup	Oil
1		Sm hot red dried chile *
3/4	cup	Diagonally sliced celery
3		Wood ears (black fungus)
1/2	tsp	Soy sauce
1/2	tsp	Sugar
1/2	tsp	Ground coriander
1/2	cup	Chicken broth
1	tbsp	Grated orange peel

Procedures:

1	*note: dried chile should be seeded and sliced.
2	**wood ears should be softened in hot water and cut into strips.
3	Butterfly shrimp and press as much liquid from shrimp as possible, using palms of hands to prevent breaking.
4	Place shrimp in bowl.
5	Mix wine with egg white and add to shrimp.
6	Mix to coat well.
7	Sprinkle with 1 ?teaspoons cornstarch and toss to coat.
8	Heat oil in wok or skillet to 350f and add shrimp.
9	Cook until shrimp turns pink in color.
10	Drain shrimp on paper towels.
11	Remove all but 1 teaspoon oil from wok and heat.
12	Add chile and stir-fry until dark, but not scorched.
13	Add celery and wood ears and stir-fry until well-mixed and glistening.
14	Combine soy sauce, sugar, coriander and chicken broth and add to wok.
15	Cook until simmering.
16	Mix remaining 1 teaspoon cornstarch with a few drops water to make paste and stir into liquid in pan.
17	Add shrimp and orange peel and stir to heat through and coat well with sauce.
18	Makes 6 to 8 servings