Peking Shrimp (Beijing Far Jue Har)
- Ready In:
- 27mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 lb large shrimp, peeled deveined, tails intact (appx 20)
- 2 tablespoons cornstarch
- 2 cups vegetable oil (for frying)
-
BATTER
- 1 large egg
- 2 large egg whites
- 1⁄4 cup cornstarch
- 1⁄4 cup all-purpose flour
- 2 tablespoons water
-
SAUCE
- 1 cup chicken stock
- 1 1⁄4 teaspoons sugar
- 1⁄4 teaspoon salt
- 1 tablespoon cornstarch
- 2 large garlic cloves, thinly sliced (or even 1/4 tsp garlic powder)
- 2 tablespoons finely chopped gingerroot
- 1 fresh red chili pepper, seeded &, sliced
- 2 green onions, thinly sliced (green &, white parts)
- 1⁄3 cup rice wine or 1/3 cup use a light sweet sherry
directions
- Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch.
- For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot.
- Dip shrip by holding tail end into batter; deep fry, turning once, in batches until golden - about 2 minute Remove, drain on paper towel; pour off oil from wok/skillet.
- For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside.
- Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute.
- Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute.
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RECIPE SUBMITTED BY
Recently, cooking has become my favorite hobby! It is hands-on, involves reading, and new ideas and people. Also, my honey is sure happy about it (but not the weight he has gained)!