Stir-Fried Shrimp

Name: Stir-Fried Shrimp
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 600 g Shrimp (rinse thoroughly under clean water, drain, then marinate with egg white, cooking wine, salt, white pepper, chili powder, MSG, starch, and soy oil for 20 minutes); 150 g Green peas (reserve for later use); 750 g (75 g actually used) Soybean oil (for frying the shrimp and stir-frying); 10 g Sesame oil (drizzled at the end for aroma); 5 g Chili powder (for marinating); 10 g Chili paste (for stir-frying); 10 ml Chicken broth (to make the slurry); 10 g Cooking wine (for marinating and seasoning); 6 g Fine salt (seasoning); 5 g Sugar (seasoning); 1 Egg white (to coat the shrimp in the marinade); 1 g Ground white pepper (seasoning); 2 g Green onion (washed and finely chopped); 5 g MSG (seasoning); 2 g Ginger (peeled, washed, and sliced); 25 g Starch (for marinating and making the slurry)

Korean-inspired stir-fry featuring tender shrimp sautéed with green peas in a vibrant red-and-white palette. The shrimp turns out delicate with a gentle kick of heat, finishing clean and crisp on the palate.

35 min

Easy

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Ingredients

Shrimp (rinse thoroughly under clean water, drain, then marinate with egg white, cooking wine, salt, white pepper, chili powder, MSG, starch, and soy oil for 20 minutes) 600 g

Green peas (reserve for later use) 150 g

Soybean oil (for frying the shrimp and stir-frying) 750 g (75 g actually used)

Sesame oil (drizzled at the end for aroma) 10 g

Chili powder (for marinating) 5 g

Chili paste (for stir-frying) 10 g

Chicken broth (to make the slurry) 10 ml

Cooking wine (for marinating and seasoning) 10 g

Fine salt (seasoning) 6 g

Sugar (seasoning) 5 g

Egg white (to coat the shrimp in the marinade) 1

Ground white pepper (seasoning) 1 g

Green onion (washed and finely chopped) 2 g

MSG (seasoning) 5 g

Ginger (peeled, washed, and sliced) 2 g

Starch (for marinating and making the slurry) 25 g

Instructions

Marinate the shrimp

Rinse the shrimp under clean water, lift them out and drain well, then place in a ceramic bowl. Add the egg white, 5 g cooking wine, 2 g salt, 0.5 g white pepper, 5 g chili powder, 2.5 g MSG, 10 g starch, and 25 g soy oil, and stir until evenly combined. Marinate for 20 minutes.

Prepare the aromatics

Peel the green onion, rinse it, and finely chop it; peel the fresh ginger, rinse it, and slice it.

Mix the slurry

Combine the chicken broth, 5 g cooking wine, 4 g salt, the sugar, 0.5 g white pepper, 2.5 g MSG, and 5 g starch, stirring thoroughly until smooth to form the starch slurry.

Fry the shrimp

Pour the soybean oil into the wok and heat to medium (about 150 degrees). Add the shrimp and fry until cooked through, then lift them out and drain off the oil. Set aside.

Stir-fry and finish

Leave 25 g of oil in the wok and heat it. Add the chopped green onion, chopped ginger, green peas, and chili paste, and stir-fry until evenly mixed. Add the shrimp, pour in the slurry, toss a few times, then drizzle in the sesame oil. Transfer to a plate and serve immediately.