Emerald Shrimp
A traditional Jiangsu dish, this stir-fry of fresh shrimp and green peas has a vibrant green hue and a fresh, tender texture.
Ingredients
Fresh peas (for stir-frying)
50g
Shrimp (marinate with a little baking soda, rinse off with water, pat dry with a towel)
150g
Pea shoots (for garnishing around the plate after stir-frying)
200g
Egg white (for coating)
1
Baking soda (for marinating shrimp)
A pinch
Salt (for seasoning)
To taste
Pepper (for seasoning)
To taste
Dry starch (for coating)
As needed
Minced scallion and ginger (for aromatics)
As needed
Cornstarch slurry (for the sauce)
As needed
Clear broth (for the sauce)
As needed
Instructions
1
Marinate the shrimp
Marinate the shrimp with a little baking soda, then rinse off the soda with water, and pat dry with a towel
2
Coat and pre-cook
Add salt, pepper, egg white, and dry starch to coat, then pre-cook in oil and drain off the oil
3
Stir-fry
Leave a little oil in the wok, add minced scallion and ginger, shrimp, and fresh peas, stir-fry briefly, then pour in the sauce made beforehand with cornstarch slurry, salt, pepper, and clear broth
4
Plate
Stir-fry briefly to combine, plate up, and garnish the edge with the stir-fried pea shoots
