Yan-Kit's Classic Chinese Cook Book/Yan-Kit

Crisp Stir-Fried Shrimp
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound 2 ounces fresh or frozen raw peeled shrimp or prawns, cut into 3/4-inch pieces peanut or corn oil for deep-frying 1 tablespoon Shaohsing wine or medium-dry sherry
FOR THE MARINADE: 1 teaspoon salt 1 tablespoon cornstarch 1 egg white
FOR THE SAUCE: 1 teaspoon corstarch 4 tablespoons clear stock 1/4 teaspoon sugar
salt to taste



1 If frozen shrimp are used, defrost thoroughly. Wash the shrimp under cold running water. Pat dry with paper towels but leave damp. Put into a bowl.
2 PREPARE THE MARINADE: Sprinkle the salt over the shrimp and mix well. Stir in the cornstarch, then add the egg white and stir again to coat the shrimp evenly and thoroughly. Cover and let marinate for at least 5 hours.
3 FOR THE SAUCE: Mix the cornstarch, stock and sugar together in a small bow. Set aside.
4 Half fill a wok or deep fryer with oil. Heat until just hot, 300F. Carefully add all the shrimp and fry for 30 to 45 seconds, separating them with a pair of ling chopsticks or a long-handled wooden spoon. Remove the shrimp before they are quite cooked with a perforated spoon or strainer and drain on paper towels.
5 Pour most of the oil into a container, leaving only about 2 tablespoons in the wok. Reheat until smoke rises. Quickly add the shrimp to the wok and stir a few times with a wok scoop or metal spatular. Splash in the wine or sherry around the side of the wok. When the sizzling dies down, pour in the well-stirred sauce. Continue to toss for a few seconds more. Add salt to taste, if necessary. Transfer the mixture to a warm serving plate. Serve immediately.

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