Pearl'S Shrimp Sub Gum Chow Mein Recipe

Name: Pearl'S Shrimp Sub Gum Chow Mein
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Velveting the shrimp; 1 1/2 pounds rock shrimp or small gulf shrimp (40 - 50 or 36 -40), peeled and deveined; 1 egg white; 1/2 teaspoon salt; 2 tablespoons cornstarch; 1 tablespoon dry sherry; 1 tablespoon vegetable oil; About 2 to 3 cups vegetable oil for frying; The chow mein; 1/2 cup whole roasted or raw almonds; 2 cups boiling water; 4 cups 1/2 inch sliced celery; 1/2 large onion, diced; 1 clove garlic, minced; 1/2 pound mung bean sprouts; 1 8 ounce can sliced water chestnuts, drained; 6 tablespoons soy sauce (low sodium is fine); 1 to 2 cups chicken broth; 2 tablespoons corn starch mixed with 4 tablespoon water for the slurry; The previously made shrimp; 2 tablespoons dry sherry; Crispy chow mein noodles for serving ( 24 ounce can) or 12 ounces cooked Asian wheat noodles; Additional soy sauce for passing

Servings: persons

Velveting the shrimp
1 1/2 pounds rock shrimp or small gulf shrimp (40 - 50 or 36 -40), peeled and deveined
1 egg white
1/2 teaspoon salt
2 tablespoons cornstarch
1 tablespoon dry sherry
1 tablespoon vegetable oil
About 2 to 3 cups vegetable oil for frying
The chow mein
1/2 cup whole roasted or raw almonds
2 cups boiling water
4 cups 1/2 inch sliced celery
1/2 large onion, diced
1 clove garlic, minced
1/2 pound mung bean sprouts
1 8 ounce can sliced water chestnuts, drained
6 tablespoons soy sauce (low sodium is fine)
1 to 2 cups chicken broth
2 tablespoons corn starch mixed with 4 tablespoon water for the slurry
The previously made shrimp
2 tablespoons dry sherry
Crispy chow mein noodles for serving ( 24 ounce can) or 12 ounces cooked Asian wheat noodles
Additional soy sauce for passing

1
["Place all ingredients except the 2 to 3 cups vegetable oil in a mixing bowl and stir thoroughly until the cornstarch is totally mixed in. Cover and refrigerate for about 30 minutes.", "Heat the 2 to 3 cups oil in a large frying pan or large shallow bottomed wok until very hot and then quickly fry the shrimp in batches if necessary for no more than two minutes. They should look a little fuzzy and white. remove with a slotted spoon and set on paper toweling. Reserve for the chow mein. Drain all but about 2 tablespoons of the oil from the pan.", "Blanch the almonds by pouring the 2 cups of boiling water over them. Let sit for a few minutes and then drain. The skins should peel off rather easily. Set aside.", "Heat the pan or wok with the reserved oil and then add the celery, onion and garlic. Stir fry for about three minutes. You want to keep the veggies crispy.", "Add the water chestnuts, bean spouts and 1 cup of the chicken broth to the pan. Stir in the soy sauce and then slowly add the slurry. Add up to one more cup of chicken broth and bring to a simmer. Add the almonds and shrimp and the dry sherry.
2
Serve with the chow mein noodles (over, under or stirred in)"]

1556

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: Velveting the shrimp, 1 1/2 pounds rock shrimp or small gulf shrimp (40 - 50 or 36 -40), peeled and deveined, 1 egg white, 1/2 teaspoon salt, and more.

Yes, Pearl'S Shrimp Sub Gum Chow Mein 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.

Pearl'S Shrimp Sub Gum Chow Mein

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