Stir-fried Shrimp with Peas

Name: Stir-fried Shrimp with Peas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 250 g shrimp (peeled); 100 g tender peas (washed, blanched in lightly salted water); 25 ml chicken broth; 10 g cooking wine; 1 g salt (for the lightly salted water); 1.5 g MSG; 5 g wet cornstarch (for thin slurry); 750 g (50 g actually used) soybean oil (for frying shrimp); 10 g sesame oil (drizzle before serving); 15 g chili powder

Korean-inspired stir-fry of tender shrimp and bright green peas, finished with chili for aroma and a light cornstarch-thickened sauce.

15 min

Easy

0 favorites

Ingredients

shrimp (peeled) 250 g

tender peas (washed, blanched in lightly salted water) 100 g

chicken broth 25 ml

cooking wine 10 g

salt (for the lightly salted water) 1 g

MSG 1.5 g

wet cornstarch (for thin slurry) 5 g

soybean oil (for frying shrimp) 750 g (50 g actually used)

sesame oil (drizzle before serving) 10 g

chili powder 15 g

Instructions

Prepare the peas

Wash the tender peas, drop them into a pot of boiling water and blanch briefly in lightly salted water, then set aside.

Slip-fry the shrimp

Heat soybean oil in a wok over medium heat; when the oil reaches about 30% hot, add the shrimp and quickly separate them with chopsticks. Fry for about 10 seconds, then pour into a strainer to drain the oil (the key is a hot wok, cold oil, and fast motion to prevent sticking).

Stir-fry and finish the dish

Reserve 25 g of oil in the wok and heat. Add the chili powder and stir briefly, then add the peas and toss a few times. Pour in the cooking wine, chicken broth, salt, and MSG, then add the shrimp. Thicken with the wet cornstarch slurry, toss the wok a few times, drizzle with sesame oil, and plate to serve.