Leslie in Texas's Note:
Another recipe from Mary Nell Reck's weekly Cooking Lesson article that ran on Saturdays in the Houston Post. This one was published on February 6, 1988. It's from the Panda Bear restaurant in Steamboat Springs, Colorado.The owner, Rick Woo, shared the recipe with Mary Nell.
My Private Note
Units: US | Metric
- 2 bunches fresh broccoli
- 3 lbs medium shrimp, peeled and deveined but tail segment intact
- 3 egg whites
- 1/4 cup water
- 1 cup cornstarch
- 2 cups all-purpose flour
- white pepper, to taste
- vegetable oil (for deep frying)
- 2 tablespoons peanut oil, for stir frying
- 4 tablespoons fresh ginger, finely chopped
- 2 teaspoons red pepper flakes, crushed
- 2 garlic cloves, peeled and minced
- 1 cup dry white wine
- 2 tablespoons hoisin sauce
- 3 tablespoons honey
- 4 tablespoons tomato paste
- 2 tablespoons chinese oyster sauce
- 2 cups chicken stock or 2 cups fish stock
- 1 1/2 tablespoons cornstarch
- 3 tablespoons red wine vinegar
- white pepper, to taste
- 1/2 cup whole scallion, finely sliced
- 1Wash broccoli, remove and discard the stems.
- 2Cut the florets into small bite-sized pieces, about 2 inches in length.
- 3Place on a plate and set aside.
- 4Beat the egg whites and water together in a small bowl.
- 5Combine the cornstarch and flour in another bowl;season to taste with salt and white pepper.
- 6Heat a deep pan or fryer with 3 inches of vegetable oil to a temperature of 375 degrees.
- 7Meanwhile, dip the shrimp into the egg whites and then coat completely with the cornstarch flour mixture. Lay the shrimp out in a single layer on a sheet lined with waxed paper.
- 8Test oil by dropping in a few drops of cold water. If it quickly sizzles and pops, you're ready.
- 9Deep fry the shrimp, no more than 8 at a time, in the hot oil.
- 10When crisp and golden, transfer to absorbent paper to drain. It is important that the oil maintain a constant temperature of 350 degrees.
- 11Place the garlic, ginger, pepper flakes, and chopped garlic on a tray with the cup of wine.
- 12Place the hoisin sauce,honey, tomato paste, oyster sauce, chicken stock, vinegar and cornstarch in a small bowl.
- 13Have all these ingredients ready and near the stove for the quick action that will be required after stir-frying the broccoli.
- 14Heat a wok or large frying pan over a high flame.
- 15Add the peanut oil and swirl to coat the bottom.
- 16Quickly stir-fry the broccoli.
- 17In stir frying, keep the contents of the wok in constant motion, using a metal spatula or wooden spoon. This prevents browning and provides fast cooking.
- 18When the broccoli is bright green, after 1 minute, add 1/4 cup water and cover for 30 seconds.
- 19Make a ring of the broccoli around the edge of a platter and keep warm.
- 20Return the wok to the high flame.
- 21Add an additional tablespoon of peanut oil and cook the ginger, red pepper, and garlic.
- 22After 30 seconds add the white wine and reduce.
- 23Add the remaining sauce ingredients and bring to a boil.
- 24Taste and adjust seasonings, if necessary. You may also want to balance the flavors with additional honey or vinegar.
- 25When sauce becomes clear and thickens slightly, stir in the shrimp.
- 26Toss gently to coat.
- 27Add the scallions and pile the Volcano Shrimp in a mound in the center of the round platter with the broccoli.
- 28Serve immediately with steaming white or brown rice.
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Nutritional Facts for Volcano Shrimp
Serving Size: 1 (442 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 507.7
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 1.4 g
- Cholesterol 261.1 mg
- Sodium 633.9 mg
- Total Carbohydrate 59.3 g
- Dietary Fiber 3.3 g
- Sugars 10.8 g
- Protein 42.7 g