Stir-Fried Shrimp
A Cantonese dish with fresh, tender, silky, and crisp prawn meat, infused with the rich, fragrant aroma of yellow chives.
Ingredients
shrimp meat
400 g
yellow chives (cut into pieces)
250 g
fresh shiitake mushrooms (sliced)
15 g
bamboo shoot slices
6 slices
lard
1000 g (100 g used)
ground pepper
to taste
sesame oil
to taste
Shaoxing wine
to taste
cornstarch slurry
to taste
MSG
to taste
fish sauce
to taste
stock (for adjusting the sauce)
a pinch
Instructions
1
Step 1
Wash the shrimp meat and slice each shrimp along the back without cutting it all the way through. Remove the shrimp veins, then toss the shrimp with the cornstarch slurry. Slice the shiitake mushrooms and cut the yellow chives into pieces. Mix the MSG, ground pepper, sesame oil, fish sauce, Shaoxing wine, cornstarch slurry, and a pinch of stock to make a sauce.
2
Step 2
Heat the wok and add the oil. Heat over high heat to about 70% of full heat, then add the shrimp and flash-fry until just cooked. Drain the shrimp, discarding the oil. Return the wok to the heat and add a little lard. Stir-fry the shiitake mushrooms, yellow chives, and bamboo shoot slices until fragrant. Return the shrimp to the wok, pour in the sauce, toss a few times, and quickly remove from the heat and plate.
