Five-Color Shrimp Floss
Diced fresh shrimp is marinated, briefly passed through oil, then stir-fried with an assortment of diced vegetables. The dish is colorful, crisp, and full of flavor.
Ingredients
Fresh shrimp (washed, peeled, deveined, diced, and patted dry)
250g
Bamboo shoots, peeled (diced)
25g
Scallion whites (diced)
1 stalk
Soaked shiitake mushrooms (stems removed, diced)
1 piece
Green bell pepper (diced)
1/2
Carrot (peeled, diced)
25g
Egg white
1/2
Garlic (minced)
2 cloves
Cornstarch (dry)
10g
Cornstarch slurry
5g
Sugar
to taste
Salt
to taste
MSG
a pinch
Cooking wine
a splash
White pepper
a pinch
Stock
75 (unit may be erroneous in original)
Cooking oil (75g actually used)
500g
Sesame oil (drizzled over the finished dish)
to taste
Instructions
1
Step 1
Wash and peel the shrimp; devein them. Remove the stems from the shiitake mushrooms and peel the carrot.
2
Step 2
Gently pat the shrimp dry with a clean white towel, then dice them into pieces about the size of three grains of rice. Dice the shiitake, bamboo shoots, carrot, green pepper, and scallion whites to match the size of the shrimp. Mince the garlic.
3
Step 3
Combine the diced shrimp with the egg white, MSG, and dry cornstarch; set aside to marinate. In a separate bowl, mix the diced carrot, bamboo shoots, green pepper, shiitake, minced garlic, salt, MSG, sugar, cooking wine, white pepper, stock, and cornstarch slurry; set aside.
4
Step 4
Heat a wok over high heat. When the oil is about half-hot, add the marinated shrimp and separate the pieces with chopsticks. Once the shrimp turn white, drain them through a strainer. Leaving the remaining oil in the wok, pour in the prepared seasoning mixture, return the shrimp, toss a few times, drizzle with sesame oil, and plate.
