Soft Fried Shrimp
A traditional dish from Northeast China: velvety stir-fried shrimp coated in a glossy sauce, plated with pea shoots for a vibrant presentation.
Ingredients
Shrimp (marinated with alkaline noodles, rinsed to remove alkali, patted dry with a dry towel)
350 g
Bean sprouts (for stir-frying and garnishing the plate edge)
50 g
Alkaline noodles (for marinating shrimp)
a pinch
MSG (to taste)
to taste
Pepper (to taste)
to taste
Egg white (for coating shrimp)
to taste
Dry starch (for coating shrimp)
to taste
Scallion (minced)
to taste
Ginger (minced)
to taste
Oil (for stir-frying shrimp and cooking)
to taste
Salt (for marinating and making the sauce)
to taste
Water starch (for making the sauce)
to taste
Broth (for making the sauce)
to taste
Instructions
1
Marination and Coating
Marinate the shrimp with a small amount of alkaline noodles, then rinse off the alkali with water, pat the moisture dry with a dry towel, add salt, pepper, egg white, and dry starch to coat the shrimp, blanch in oil until cooked, then drain off the oil.
2
Stir-frying
Leave a small amount of base oil in the pan, add minced scallion and ginger, stir-fry the shrimp briefly, pour in the pre-prepared sauce (mixed with water starch, salt, pepper, and broth), stir-fry evenly, transfer to a plate, and garnish the plate edge with stir-fried bean sprouts to serve.
