CRYSTAL SHRIMP TAK LEE CHUNG, FORTUNE GARDEN

Crystal Shrimp Tak Lee Chung, Fortune Garden image

Provided by Fred Ferretti

Time 2h10m

Yield 4 servings if part of meal of several dishes

Number Of Ingredients 21

10 jumbo shrimp, shelled, deveined, washed and dried
1 egg white, beaten
Salt to taste if desired
White pepper to taste
1 teaspoon dry white wine
1 1/2 teaspoons cornstarch
3 1/2 cups peanut oil
1 tablespoon shredded ginger
1 1/2 tablespoons shredded sweet red pepper
1 tablespoon shredded scallions
4 tablespoons sugar
4 tablespoons white vinegar
5 tablespoons chicken broth
4 tablespoons dry white wine
1/2 teaspoon light soy sauce
1/4 teaspoon salt
Pinch of white pepper
1 teaspoon cornstarch
White portion of 1 scallion, thinly sliced
1 thin slice of fresh ginger, cut into 5 or 6 pieces
Sprigs of coriander for garnish

Steps:

Marinate shrimp in egg white, salt, pepper, wine and cornstarch for 1 to 2 hours.
Combine all sauce ingredients, mix thoroughly and set aside.
Heat wok over high heat for about 40 seconds; add peanut oil. When wisp of white smoke appears, add shrimp and stir-fry until they become pink and curl up. Remove from heat; drain shrimp.
Drain oil from wok. Place wok back over high heat for 40 seconds or until residue of oil is hot. Add ginger, red pepper and scallions and stir-fry for 30 seconds to 1 minute. Add shrimp and mix thoroughly.
Add sauce and stir all ingredients together until shrimp are coated. Remove from wok, garnish and serve.