Peking Shrimp (Beijing Far Jue Har)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 27mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement