Crystal Shrimp Tak Lee Chung Fortune Garden Recipes

CRYSTAL SHRIMP

Steps:

• Place shrimp in colander; rinse under cold running water. Drain. Sprinkle 1 teaspoon salt over shrimp; stir 1 minute. Rinse under cold running water again; drain. Repeat with shrimp and 1 teaspoon salt. Rinse and drain well. Transfer shrimp to several layers of paper towels and pat dry. Whisk egg white, 1 tablespoon cornstarch, and remaining 1/4 teaspoon salt in medium bowl; stir until shrimp are coated with batter. Cover and chill at least 1 hour and up to 3 hours.
• Whisk broth, rice wine, sesame oil, white pepper, and remaining 1 teaspoon cornstarch in small bowl; set aside.
• Attach deep-fry thermometer to side of 14-inch-diameter flat-bottomed wok or heavy large deep saucepan. Pour 4 cups oil into wok or saucepan and heat over medium-high heat until thermometer registers 375°F. Using slotted spoon, add shrimp (with batter clinging to surface) in batches of 5 or 6; cook just until shrimp turn pink, stirring and separating any that stick together, about 30 seconds. Using slotted spoon, transfer shrimp to plate. Transfer 1 tablespoon oil from wok to small bowl and reserve. Carefully pour remaining oil from wok into metal bowl (reserve for another use). Wash and dry wok.
• Heat same wok or heavy large skillet over high heat until drop of water evaporates on contact. Add reserved 1 tablespoon oil and swirl. Add green onions and ginger; stir 10 seconds. Add shrimp and peas. Stir in broth mixture; stir-fry until shrimp are just opaque in center and sauce coats shrimp, about 30 seconds. Transfer to bowl and serve.

CRYSTAL SHRIMP TAK LEE CHUNG, FORTUNE GARDEN

Steps:

• Marinate shrimp in egg white, salt, pepper, wine and cornstarch for 1 to 2 hours.
• Combine all sauce ingredients, mix thoroughly and set aside.
• Heat wok over high heat for about 40 seconds; add peanut oil. When wisp of white smoke appears, add shrimp and stir-fry until they become pink and curl up. Remove from heat; drain shrimp.
• Drain oil from wok. Place wok back over high heat for 40 seconds or until residue of oil is hot. Add ginger, red pepper and scallions and stir-fry for 30 seconds to 1 minute. Add shrimp and mix thoroughly.
• Add sauce and stir all ingredients together until shrimp are coated. Remove from wok, garnish and serve.

SHUN LEE'S SZECHUAN SHRIMP

Steps:

• Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl.
• In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil.
• In a third bowl mix cornstarch and water.
• Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit.
• Have a large bowl ready with a strainer in it.
• Add shrimp to hot oil and cook until pink, no more than 2 minutes.
• Place in large bowl.
• Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat.
• Add scallion mixture and stir fry for 1 minute.
• Add drained shrimp and stir fry for 30 seconds.
• Add catsup mixture.
• Stir fry for 30 seconds.
• Add cornstarch mixture to pan.
• Cook and stir until slightly thickened.
• Serve with steamed rice.