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1
Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl.
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2
Add the shrimp and toss; refrigerate until ready to fry.
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3
Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl; set aside.
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4
Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat.
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5
Add the broccolini; stir-fry until charred in spots, 3 minutes.
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6
Add 1/2 cup water and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a plate.
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7
Reduce the heat to medium; add the remaining 1 tablespoon oil, the scallions, garlic and red pepper flakes.
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8
Stir-fry until tender, 2 minutes.
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9
Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute.
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10
Cover and set aside.
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11
Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes.
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12
Remove with a slotted spoon and drain on paper towels.
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13
Return the wok to medium heat and reheat the sauce if needed.
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14
Add the broccolini and shrimp and cook, tossing, until warmed through, 2 minutes.
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15
(Add up to 1/2 cup water if the sauce is too thick.)
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16
Serve with the rice.
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17
Photograph by Charles Masters
