Lake Tung Ting Shrimp

1. 1

   Peel and devein the shrimp, reserving the shells for later use.

2. 2

   Mix sherry, soy sauce, cornstarch, egg white (?) and 1/4 cup water.

3. 3

   Marinate shrimp in above mixture for about 1/2 hour.

4. 4

   Meahwhile, put shrimp shells in a small saucepan, add water to just cover, simmer uncovered for about 1/2 hour allowing the water to reduce.

5. 5

   Heat 1 tsp of the peanut oil in a wok or large frying pan, stir-fry the vegetables until just crisp, and remove from pan.

6. 6

   Add remaining peanut oil, garlic and ginger to pan and cook just until fragrant.

7. 7

   Add shrimp mixture and stir-fry for a few seconds, then add white wine and shrimp shell broth and cook for a couple of minutes until liquid reduces.

8. 8

   Return the vegetables to the pan. Thicken the sauce if necessary, using a mixture of another tsp of cornstarch and 2 Tbsp of water - you may not need to add all of this cornstarch/water mixture, add some, cook gently, and adjust according to taste.

9. 9

   When sauce is glossy and of desired thickness, turn out onto a warm plate and garnish with scallions and sesame oil.

10. 10

    Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.