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Prep 30 mins
Cook 12 mins
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.
- 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
- Wash broccoli, remove and discard the stems.
- Cut the florets into small bite-sized pieces, about 2 inches in length.
- Place on a plate and set aside.
- Beat the egg whites and water together in a small bowl.
- Combine the cornstarch and flour in another bowl;season to taste with salt and white pepper.
- Heat a deep pan or fryer with 3 inches of vegetable oil to a temperature of 375 degrees.
- Meanwhile, 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.
- Test oil by dropping in a few drops of cold water. If it quickly sizzles and pops, you're ready.
- Deep fry the shrimp, no more than 8 at a time, in the hot oil.
- When crisp and golden, transfer to absorbent paper to drain. It is important that the oil maintain a constant temperature of 350 degrees.
- Place the garlic, ginger, pepper flakes, and chopped garlic on a tray with the cup of wine.
- Place the hoisin sauce,honey, tomato paste, oyster sauce, chicken stock, vinegar and cornstarch in a small bowl.
- Have all these ingredients ready and near the stove for the quick action that will be required after stir-frying the broccoli.
- Heat a wok or large frying pan over a high flame.
- Add the peanut oil and swirl to coat the bottom.
- Quickly stir-fry the broccoli.
- In 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.
- When the broccoli is bright green, after 1 minute, add 1/4 cup water and cover for 30 seconds.
- Make a ring of the broccoli around the edge of a platter and keep warm.
- Return the wok to the high flame.
- Add an additional tablespoon of peanut oil and cook the ginger, red pepper, and garlic.
- After 30 seconds add the white wine and reduce.
- Add the remaining sauce ingredients and bring to a boil.
- Taste and adjust seasonings, if necessary. You may also want to balance the flavors with additional honey or vinegar.
- When sauce becomes clear and thickens slightly, stir in the shrimp.
- Toss gently to coat.
- Add the scallions and pile the Volcano Shrimp in a mound in the center of the round platter with the broccoli.
- Serve immediately with steaming white or brown rice.
Excellent dish, It is delicious, My kids love it!!!