Crystal Shrimp Recipes

CRYSTAL SHRIMP

Crystal Shrimp image

Repeated salting and rinsing give this shrimp a firm texture that's said to be crystal-like. Serve with steamed rice.

Provided by Grace Young

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 pound uncooked medium shrimp, peeled, deveined
2 1/4 teaspoons salt, divided
1 large egg white
1 tablespoon plus 1 teaspoon cornstarch
1/4 cup low-salt chicken broth
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 teaspoon Asian sesame oil
1/4 teaspoon ground white pepper
4 cups peanut oil or vegetable oil
1/2 cup (1-inch-long pieces) green onions
4 quarter-size slices peeled fresh ginger, crushed with side of heavy large knife
3/4 cup frozen green peas, thawed

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

Crystal Shrimp Tak Lee Chung, Fortune Garden image

Provided by Fred Ferretti

Categories dinner, main course

Time 2h10m

Yield 4 servings if part of meal of several dishes

Number Of Ingredients 21

Ingredients

10 jumbo shrimp, shelled, deveined, washed and dried
1 egg white, beaten
Salt to taste if desired
White pepper to taste
1 teaspoon dry white wine
1 1/2 teaspoons cornstarch
3 1/2 cups peanut oil
1 tablespoon shredded ginger
1 1/2 tablespoons shredded sweet red pepper
1 tablespoon shredded scallions
4 tablespoons sugar
4 tablespoons white vinegar
5 tablespoons chicken broth
4 tablespoons dry white wine
1/2 teaspoon light soy sauce
1/4 teaspoon salt
Pinch of white pepper
1 teaspoon cornstarch
White portion of 1 scallion, thinly sliced
1 thin slice of fresh ginger, cut into 5 or 6 pieces
Sprigs of coriander for garnish

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.

CRYSTAL SHRIMP WITH SWEET AND SOUR SAUCE

Crystal Shrimp with Sweet and Sour Sauce image

Make and share this Crystal Shrimp with Sweet and Sour Sauce recipe from Food.com.

Provided by Diana Adcock

Categories Vegetable

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup sweet and sour sauce
1 tablespoon water
2 tablespoons cornstarch
3/4 lb medium shrimp, peeled and deviened
1 egg white, beaten
2 tablespoons vegetable oil, divided
1 clove garlic, minced
2 carrots, cut diagonally into thin slices
1 medium green pepper, chopped large
1 medium yellow onion, chopped large
1 tablespoon toasted sesame seeds

Steps:

Blend the sweet and sour sauce and water-set aside.
Place cornstarch into a large plastic bag.
Coat shrimp with egg whites and add to the cornstarch.
Shake to coat shrimp.
Heat 1 T.
of the oil in a hot wok over medium high heat.
Add garlic and fry for 10 seconds.
Add shrimp and stir fry for 2-3 minutes or until pink and curled.
Remove and set aside.
Add remaining oil and quickly stir fry the carrots, peppers and onions, around 4 minutes.
Add the shrimp and sweet and sour sauce.
cook and stir until shrimp and veggies are coated in sauce.
Add sesame seeds, stir and serve with rice.

Nutrition Facts : Calories 522.9, Fat 21.9, SaturatedFat 3.1, Cholesterol 259.2, Sodium 560.2, Carbohydrate 41.8, Fiber 5.1, Sugar 20.4, Protein 39.6

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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.
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