Title: MING SHRIMP WITH HOT SAUCE B1
Categories: Chinese, Fish, Main dish
Yield: 6 servings
18 lg Shrimp, peeled & deveined
Salt & pepper; to taste
1 Egg white
1/2 ts Cornstarch
2 c Oil
1 Garlic clove; chopped
1/2 c Diced onion
1 1/2 c Sliced water chestnuts
1/2 c Sliced mushrooms
Chopped scallions
Hot sauce (see recipe)
Marinate the shrimp in salt, pepper, egg white, &
cornstarch for 30 minutes. Heat wok hot & dry. Add
oil. When just beginning to smoke, add shrimp,
stirring quickly so that pieces separate. After 2
minutes, drain through colander or sieve, reserving
2-3 tbs. oil. Prepare the Hot Sauce. Return reserved
oil to wok. Add garlic & onion, letting them brown
slightly. Add water chestnuts, mushrooms & shrimp.
Blend in Hot Sauce & flip contents of wok for 1-2
minutes or until everything is hot. Place on serving
platter & sprinkle with chopped scallions.
Note: Flipping wok is better than stir-frying since
the food is not touched in any way.
Temperature(s): HOT Effort: EASY Time: 00:35 Source:
MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE:
WAN FU
