Peking Shrimp (Beijing Far Jue Har) |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 4 |
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An elegant meal - easy, ready in 25 min. - that is featured on the menu at State functions in China. Serve with white rice, stir-fried spinach & toasted sesame seeds, and a Chinese table wine for an authentic, impressive meal. I omit the gingerroot. Ingredients:
1 lb large shrimp, peeled deveined, tails intact (appx 20) |
2 tablespoons cornstarch |
2 cups vegetable oil (for frying) |
1 large egg |
2 large egg whites |
1/4 cup cornstarch |
1/4 cup all-purpose flour |
2 tablespoons water |
1 cup chicken stock |
1 1/4 teaspoons sugar |
1/4 teaspoon salt |
1 tablespoon cornstarch |
2 large garlic cloves, thinly sliced (or even 1/4 tsp garlic powder) |
2 tablespoons finely chopped gingerroot |
1 fresh red chili pepper, seeded &, sliced |
2 green onions, thinly sliced (green &, white parts) |
1/3 cup rice wine or 1/3 cup use a light sweet sherry |
Directions:
1. Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch.
2. For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot.
3. Dip shrip by holding tail end into batter; deep fry, turning once, in batches until golden - about 2 minute Remove, drain on paper towel; pour off oil from wok/skillet.
4. For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside.
5. Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute.
6. Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute.
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