Peking Shrimp (Beijing Far Jue Har) Recipe

Name: Peking Shrimp (Beijing Far Jue Har)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled deveined, tails intact (appx 20); 2 tablespoons cornstarch; 2 cups vegetable oil (for frying); BATTER; 1 large egg; 2 large egg whites; 1/4 cup cornstarch; 1/4 cup all-purpose flour; 2 tablespoons water; SAUCE; 1 cup chicken stock; 1 1/4 teaspoons sugar; 1/4 teaspoon salt; 1 tablespoon cornstarch; 2 large garlic cloves, thinly sliced (or even 1/4 tsp garlic powder); 2 tablespoons finely chopped gingerroot; 1 fresh red chili pepper, seeded &, sliced; 2 green onions, thinly sliced (green &, white parts); 1/3 cup rice wine or 1/3 cup use a light sweet sherry

Servings: persons

1 lb large shrimp, peeled deveined, tails intact (appx 20)
2 tablespoons cornstarch
2 cups vegetable oil (for frying)
BATTER
1 large egg
2 large egg whites
1/4 cup cornstarch
1/4 cup all-purpose flour
2 tablespoons water
SAUCE
1 cup chicken stock
1 1/4 teaspoons sugar
1/4 teaspoon salt
1 tablespoon cornstarch
2 large garlic cloves, thinly sliced (or even 1/4 tsp garlic powder)
2 tablespoons finely chopped gingerroot
1 fresh red chili pepper, seeded &, sliced
2 green onions, thinly sliced (green &, white parts)
1/3 cup rice wine or 1/3 cup use a light sweet sherry

1
Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch.
2
For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot.
3
Dip shrip by holding tail end into batter; deep fry, turning once, in batches until golden - about 2 minute Remove, drain on paper towel; pour off oil from wok/skillet.
4
For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside.
5
Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute.
6
Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute.

1650

kcal

Calories

130

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 19 ingredients. The key ingredients include: 1 lb large shrimp, peeled deveined, tails intact (appx 20), 2 tablespoons cornstarch, 2 cups vegetable oil (for frying), BATTER, and more.

Yes, Peking Shrimp (Beijing Far Jue Har) 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.

Peking Shrimp (Beijing Far Jue Har)

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