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| Home -> [Asian, Chinese, Entrees, Ethnic, Fish, Seafood, Shrimp] -> [Ming shrimp with hot sauce b1 Recipe] |
Ming shrimp with hot sauce b1
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Fish, Seafood, Shrimp |
Rating: |
0 |
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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) |
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Procedures:
| 1 | Marinate the shrimp in salt, pepper, egg white, & cornstarch for 30 minutes. | | 2 | Heat wok hot & dry. | | 3 | Add oil. | | 4 | When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. | | 5 | After 2 minutes, drain through colander or sieve, reserving 2-3 tbs. | | 6 | Oil. | | 7 | Prepare the hot sauce. | | 8 | Return reserved oil to wok. | | 9 | Add garlic & onion, letting them brown slightly. | | 10 | Add water chestnuts, mushrooms & shrimp. | | 11 | Blend in hot sauce & flip contents of wok for 1-2 minutes or until everything is hot. | | 12 | Place on serving platter & sprinkle with chopped scallions. | | 13 | Note: flipping wok is better than stir-frying since the food is not touched in any way. | | 14 | Temperature(s): hot effort: easy time: 00:35 |
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