Chinese Style Shrimp
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
2
ingredients
- 12 large shrimp
- 1⁄4 teaspoon salt
- 4 dried Chinese mushrooms
- 1⁄2 teaspoon sugar
- 6 straw mushrooms
- 1 teaspoon soya sauce
- 4 large white mushrooms
- 2 tablespoons oyster sauce
- 1 green onion
- 1 tablespoon cornstarch
- 2 slices gingerroot
- 2 tablespoons water
- 4 cups vegetable oil
- 3 drops sesame oil
- 1 cup chicken stock
- white pepper
- 1 teaspoon Chinese wine
directions
- Shell and devein shrimps.
- Rinse thoroughly with cold water.
- Drain and pat dry.
- Soak the dried Chinese black mushrooms in hot water for 20 minutes.
- Drain and pat dry.
- Remove and discard stems.
- Cut caps into triangular pieces.
- Set aside.
- Cut straw mushrooms in half and white mushrooms into 4 slices.
- Set aside.
- Cut green onion in 2, separating the white bulb from the green stems.
- Cut green stems into 1 inch pieces and set aside for garnish.
- Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion.
- In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute.
- Do not let it smoke.
- Add shrimps and fry them until pink and curled.
- Drain and set aside.
- Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each.
- Drain and set aside with shrimps.
- In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil.
- Add slices of ginger root and white bulb of green onion.
- Discard any ginger root or onion that turns brown.
- Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce.
- Mix thoroughly and bring sauce to a boil.
- Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce.
- Mix corn starch with water.
- Add to the shrimp mixture and cook for 1 minute.
- Add sesame oil and white pepper to taste.
- Spoon onto warm serving platter and sprinkle with green onions.
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RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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