Stir-fried Shrimp

Name: Stir-fried Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 400 g Shrimp (washed and marinated with egg white, starch, and salt); 2 Egg white (for marinating the shrimp); 50 g Cucumber (washed and cut into diamond-shaped slices); 50 g Carrot (peeled, washed, cut into small slices, and blanched in boiling water); 50 g Canned bamboo shoots (cut into diamond-shaped slices); 500 g (actual consumption 50 g) Peanut oil (for stir-frying the shrimp); 25 g Sesame oil (for stir-frying); 1.5 g MSG; 50 g Cooking wine; 5 g Starch (for marinating the shrimp); 20 g Green onion (minced); 5 g Ginger (minced)

A light, Korean-style hot stir-fried shrimp dish, featuring tender shrimp paired with cucumber, bamboo shoot, and carrot slices, offering a fresh, savory flavor.

30 min

Easy

0 favorites

Ingredients

Shrimp (washed and marinated with egg white, starch, and salt) 400 g

Egg white (for marinating the shrimp) 2

Cucumber (washed and cut into diamond-shaped slices) 50 g

Carrot (peeled, washed, cut into small slices, and blanched in boiling water) 50 g

Canned bamboo shoots (cut into diamond-shaped slices) 50 g

Peanut oil (for stir-frying the shrimp) 500 g (actual consumption 50 g)

Sesame oil (for stir-frying) 25 g

MSG 1.5 g

Cooking wine 50 g

Starch (for marinating the shrimp) 5 g

Green onion (minced) 20 g

Ginger (minced) 5 g

Instructions

Marinate the shrimp

Wash the shrimp and marinate them evenly with egg white, starch, and salt.

Prepare the ingredients

Wash the cucumber and cut it together with the canned bamboo shoots into diamond-shaped slices. Peel and wash the carrot, cut it into small slices, and blanch in boiling water.

Stir-fry the shrimp

Heat a wok and add the peanut oil. When the oil reaches about 30% hot (roughly 90 °C / 195 °F), add the shrimp and slide them through briefly until just cooked. Remove and drain off the oil. Pour out the remaining oil.

Stir-fry the vegetables

In a clean wok, pour in the sesame oil and heat to about 50% hot. Add the bamboo shoots, carrot slices, and cucumber slices, slide them through briefly, then remove and drain the oil.

Combine and finish

Heat the original wok again and add sesame oil to about 60% hot. Add the minced scallion and ginger and stir-fry until fragrant. Add the shrimp, vegetables, and seasonings, stir everything together evenly, then plate and serve.