Ming Shrimp With Hot Sauce B1chinese, fish, main dish 18 large shrimp, peeled & deveined 1 salt & pepper; to taste 1 egg white 1/2 teaspoon cornstarch 2 cup oil 1 garlic clove; chopped 1/2 cup diced onion 1 1/2 cup sliced water chestnuts 1/2 cup sliced mushrooms 1 chopped scallions 1 hot sauce (see recipe) Marinate the shrimp in salt, pepper, egg white, & cornstarch for 30 minutes. Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 minutes, drain through colander or sieve, reserving 2-3 tbs. oil. Prepare the Hot Sauce. Return reserved oil to wok. Add garlic & onion, letting them brown slightly. Add water chestnuts, mushrooms & shrimp. Blend in Hot Sauce & flip contents of wok for 1-2 minutes or until everything is hot. Place on serving platter & sprinkle with chopped scallions. Note: Flipping wok is better than stir-frying since the food is not touched in any way. Temperature(s): HOT Effort: EASY Time: 00:35 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN FU |
