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Stir-Fried Shrimp
With Lobster Sauce
Velvet Marinade and Shrimp:
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1 large egg white
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1 tablespoon Chinese rice wine or dry sherry
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1 teaspoon kosher salt
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1 tablespoon cornstarch
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1 pound fresh shrimp, shelled and deveined
Aromatics:
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1 tablespoon finely minced fresh ginger
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1 tablespoon finely minced fresh garlic
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2 tablespoons thinly slice green and white scallion rings
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1 teaspoon fermented black beans, rinsed and drained
Sauce:
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2 tablespoons peanut oil
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1/4 pound ground pork
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2 teaspoons Chinese rice wine or dry sherry
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2 cups defatted, unsalted chicken stock
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1 teaspoon sugar
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1 egg, lightly beaten
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1 teaspoon cornstarch dissoved in 1 tablespoon cold chicken stock or
water
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2 scallions cut into 1-inch pieces
In a bowl, briskly whisk together the marinade ingredients through the
cornstarch until smooth and thick. Add the shrimp and toss well. Cover
and marinate in the refrigerator for 3 to 24 hours. Let come to room temperature
and re-toss before cooking.
Combine the aromatics in a small dish; cover until ready to use.
About 15 minutes before serving, bring 4 cups of water to a steaming
near simmer. Add the shrimp, stir to separate, and cook until the outside
turns 60% opaque and pink, about 20 seconds. Drain and set aside. The shrimp
will be raw in the center.
Heat a wok or large heavy skillet over high heat until hot enough
to evaporate a bead of water on contact. Add 2 tablespoons of the oil and
swirl to glaze pan. When the oil is hot enough to sizzle a scallion ring
on contact, reduce the heat to moderate and add the aromatics. Stir gently
until fully fragrant, 20 to 30 seconds, adjusting the heat so they foam
without browning.
Add the ground pork, stir-frying and separating the meat till it
is fully brown. Add the shrimp and stir-fry for about a minute. Stir in
the sherry, chicken stock, and sugar, and let the liquids come to a simmer.
Holding the container with the beaten egg over the wok, drizzle the
egg slowly into the simmering liquid, stirring gently with a fork.
Stir the cornstarch mixture into the wok, stirring till thickened.
Garnish with scallion pieces.
All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of
the authors.
|
www.cyber-kitchen.com
LYNX AND BETSIE USERS CLICK HERE
[an error occurred while processing this directive] Donate Food FREE
MIMI'S FOOD LINKS What's New
|
Velvet Marinade and Shrimp:
Aromatics:
Sauce:
Combine the aromatics in a small dish; cover until ready to use. About 15 minutes before serving, bring 4 cups of water to a steaming near simmer. Add the shrimp, stir to separate, and cook until the outside turns 60% opaque and pink, about 20 seconds. Drain and set aside. The shrimp will be raw in the center. Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 2 tablespoons of the oil and swirl to glaze pan. When the oil is hot enough to sizzle a scallion ring on contact, reduce the heat to moderate and add the aromatics. Stir gently until fully fragrant, 20 to 30 seconds, adjusting the heat so they foam without browning. Add the ground pork, stir-frying and separating the meat till it is fully brown. Add the shrimp and stir-fry for about a minute. Stir in the sherry, chicken stock, and sugar, and let the liquids come to a simmer. Holding the container with the beaten egg over the wok, drizzle the egg slowly into the simmering liquid, stirring gently with a fork. Stir the cornstarch mixture into the wok, stirring till thickened. Garnish with scallion pieces.
All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors. |