Oil-blanched Water Bamboo
Well-balanced savory and fresh flavors with a light, refreshing finish.
Ingredients
Tender water bamboo
500 g
Dried shrimp (washed, soaked until soft, minced)
20 g
Salt
to taste
Chicken powder
to taste
Sesame oil
to taste
Instructions
1
Step 1
Peel the water bamboo, trim off the tough base, wash, and cut into thin shreds. Rinse the dried shrimp, soak in warm water until soft, drain, and mince finely. Combine with chicken powder, salt, sesame oil, and a small amount of water to make a sauce.
2
Step 2
Heat a wok over high heat and add oil until it reaches about 70% hot (roughly 175 degrees C / 350 degrees F). Spread the shredded water bamboo evenly in a skimmer and dip it into the hot oil 2-3 times. Once the water bamboo is tender and cooked, transfer to a plate. Repeat until all the shreds are done. Place another plate upside down on top of the water bamboo and press down to squeeze out excess oil. Pour the prepared sauce over the top, toss to combine, and serve.
