Volcano Shrimp

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READY IN: 42mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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