Chau Har Kau (Stir Fried Shrimp With Cucumber, Blac

Name: Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Marinade; 1/2 egg white; 1 teaspoon salt; 1/2 teaspoon pepper; 2 teaspoons cornstarch; for the shrimp; 8 ounces raw shrimp, peeled and deveined and patted dry; 1 cup peanut oil; 6 ounces cucumbers, split, seeded, cut into slices; 1 teaspoon chopped ginger; 1 teaspoon chopped garlic; 10 pieces dried black mushrooms, soaked in water for 30 minutes and drained; For the Sauce; 1 tablespoon light soy sauce; 2 teaspoons oyster sauce; 2 teaspoons rice wine; 2 teaspoons cornstarch; 1/3 cup chicken stock

Servings: persons

For the Marinade
1/2 egg white
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons cornstarch
for the shrimp
8 ounces raw shrimp, peeled and deveined and patted dry
1 cup peanut oil
6 ounces cucumbers, split, seeded, cut into slices
1 teaspoon chopped ginger
1 teaspoon chopped garlic
10 pieces dried black mushrooms, soaked in water for 30 minutes and drained
For the Sauce
1 tablespoon light soy sauce
2 teaspoons oyster sauce
2 teaspoons rice wine
2 teaspoons cornstarch
1/3 cup chicken stock

1
For the marinade: Mix together all of the ingrediants in a bowl.
2
Marinate the shrimp in the refrigerator for 30 minutes.
3
For the sauce: Mix all of the ingredients in a bowl and set aside.
4
Heat the oil in a wok or skillet and stir-fry the shrimp for 20 seconds.
5
Remove, drain, and set aside.
6
Reserve the leftover oil.
7
Heat 1-2 Tablespoons of the reserved oil in the wok and stir-fry the cucumber for 30 seconds.
8
Remove, drain, and set aside.
9
Heat 1-2 Tablespoons of the reserved oil in the wok and add the ginger and garlic.
10
Add the shrimp, cucumber, and wood mushrooms to the wok.
11
Add the sauce, and stir-fry for 15 seconds.
12
Serve.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the Marinade, 1/2 egg white, 1 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions