Lake Tung Ting Shrimp Recipes

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LAKE TUNG TING SHRIMP



Lake Tung Ting Shrimp image

Adapted from Michael Loo's recipe. (Found for a request in the Asian forum.) I haven't tried it yet but it looks awfully tasty - I'll post changes after trying it, if necessary. Edited to add - I don't know about the egg white. I suspect it goes in the sherry-soy sauce mixture, but I still haven't tried this out; sorry about that, do let me know how it goes.

Provided by lortle

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 lb large shrimp
2 tablespoons dry sherry
1 tablespoon soy sauce
1 egg white
1 teaspoon cornstarch (plus more as necessary)
1/4 cup water (plus more as necessary)
1 cup broccoli floret
1/2 cup carrot, thinly sliced
1/2 cup snow peas or 1/2 cup regular peas
2 garlic cloves, mashed
2 slices fresh ginger, 1/4 inch thick
1/4 cup dry white wine
1/4 cup minced scallion
2 teaspoons peanut oil
sesame oil (to taste)

Steps:

  • Peel and devein the shrimp, reserving the shells for later use.
  • Mix sherry, soy sauce, cornstarch, egg white (?) and 1/4 cup water.
  • Marinate shrimp in above mixture for about 1/2 hour.
  • 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.
  • 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.
  • Add remaining peanut oil, garlic and ginger to pan and cook just until fragrant.
  • 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.
  • 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.
  • When sauce is glossy and of desired thickness, turn out onto a warm plate and garnish with scallions and sesame oil.
  • Serve over rice.

Nutrition Facts : Calories 214.1, Fat 4.4, SaturatedFat 0.8, Cholesterol 172.8, Sodium 452.4, Carbohydrate 7.7, Fiber 1, Sugar 1.9, Protein 25.7

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