Milk-Braised Shrimp

Name: Milk-Braised Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 150 g Shrimp (rinsed well, drained); 15 g Ham (diced to the size of peas); 15 g Cooked chicken breast (diced to the size of peas); 15 g Canned bamboo shoots (diced to the size of peas); 15 g Soaked shiitake mushrooms (diced to the size of peas); 15 g Peas; 30 g Egg white (for coating the shrimp); 250 ml Milk; 15 g Fine dry starch (for coating the shrimp); 750 g (actual usage 60g) Peanut oil (for stir-frying shrimp and ingredients); 15 g Cooking wine; 3 g Coarse salt (1g for coating, 2g for braising); 1.5 g MSG; 0.5 g White sugar; 15 g Water starch (for thin sauce thickening); 15 g Sesame seeds (toasted, sprinkle before serving)

Korean-style hot dish featuring tender shrimp with ham, bamboo shoots, and shiitake mushrooms among five colorful ingredients, finished with a milk-thickened sauce that turns creamy white and glossy.

25 min

Easy

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Ingredients

Shrimp (rinsed well, drained) 150 g

Ham (diced to the size of peas) 15 g

Cooked chicken breast (diced to the size of peas) 15 g

Canned bamboo shoots (diced to the size of peas) 15 g

Soaked shiitake mushrooms (diced to the size of peas) 15 g

Peas 15 g

Egg white (for coating the shrimp) 30 g

Milk 250 ml

Fine dry starch (for coating the shrimp) 15 g

Peanut oil (for stir-frying shrimp and ingredients) 750 g (actual usage 60g)

Cooking wine 15 g

Coarse salt (1g for coating, 2g for braising) 3 g

MSG 1.5 g

White sugar 0.5 g

Water starch (for thin sauce thickening) 15 g

Sesame seeds (toasted, sprinkle before serving) 15 g

Instructions

Prepare Shrimp

Rinse the shrimp well and drain.

Coat the Shrimp

Place the egg white in a bowl, beat lightly with a bamboo chopstick. Add the shrimp, stir in one direction for a short while. Add 1g of coarse salt and mix well, then add fine dry starch and mix evenly to coat the shrimp.

Dice the Accompaniments

Dice the ham, chicken breast, bamboo shoots, and shiitake mushrooms to the same size as the peas.

Stir-fry Shrimp and Accompaniments

Heat the wok over high heat, coat the interior with oil, then add peanut oil. Heat to 40% of full heat, add the shrimp, gently stir with a ladle to separate the pieces. Then add diced ham, diced chicken breast, diced bamboo shoots, diced shiitake mushrooms, and peas. Stir-fry a few times until the shrimp turns milky white, then transfer to a colander to drain the oil.

Finish Braising the Dish

Heat the clean wok, add milk, cooking wine, 2g coarse salt, MSG, and white sugar. Add the shrimp, diced ham, diced chicken breast, diced bamboo shoots, diced shiitake mushrooms, and peas. Bring to a boil, thicken with water starch to a thin sauce, add sesame oil, sprinkle toasted sesame seeds evenly, stir well and serve on a plate.