Furong Shrimp
Korean-style hot dish. Shrimp are briefly stir-fried and then cooked with the egg white batter, producing an attractive appearance and a fresh, light taste.
Ingredients
shrimp (washed, drained)
250 g
egg whites (some for coating the shrimp, some for the egg white batter)
6
soybean oil (for stir-frying the shrimp)
500 g (actually uses 100 g)
fine salt (some for coating the shrimp, some for the egg white batter)
5 g
MSG (for the egg white batter)
5 g
water chestnut starch (for the egg white batter)
25 g
chicken broth (cold, for the egg white batter)
150 ml
dry water chestnut starch (for coating the shrimp)
5 g
sesame oil (for the egg white batter)
5 g
Instructions
1
Coating the shrimp
Wash the shrimp and drain well. Place them in a porcelain bowl, add salt, egg whites, and dry water chestnut starch, and mix evenly to coat.
2
Preparing the egg white batter
In a separate small porcelain bowl, combine egg whites, salt, MSG, cold chicken broth, water chestnut starch, and sesame oil. Mix well and set aside.
3
Stir-frying to finish
Heat a wok and add the soybean oil. When the oil reaches about 50% hot, add the shrimp and stir until they are roughly 80% cooked. Drain off the oil through a colander, then pour in the egg white batter. Stir gently over low heat, and when the egg whites are just about to set, return the shrimp to the wok and stir-fry evenly. Transfer to a plate and serve.
