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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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A friend from work was born in Hong Kong. He went to live with his Master at the age of four. He accepts that learning, and now teaching, kung fu is his lot in life. However, his Godfather operated an open air kitchen in downtown Hong Kong. Cooking became my friend's passion. This is the recipe he gave me when I asked him how to make Shrimp in Lobster Sauce. **Doubling the recipe will triple the cook time, but not affect the quality of the dish. Ingredients:
1 egg white |
1 pinch salt |
1 pinch white pepper |
1 lb shrimp, peeled, deveined and tails removed |
1 tablespoon vegetable oil |
1 teaspoon garlic (or more) |
1/2 teaspoon rice wine |
1/4 cup sliced carrot |
1 pinch salt |
1 pinch white pepper |
1 pinch sugar |
1/2 cup water |
1/4 cup frozen green pea |
1 tablespoon cornstarch |
1/2 cup water |
1 egg, beaten |
Directions:
1. While the rice is cooking, make your marinade and marinate the shrimp.
2. Just before beginning the cooking process, whisk corn starch into 1/2 cup of water.
3. In a wok on high heat, combine oil, garlic, carrots, frozen peas and rice wine.
4. When garlic becomes fragrant, add marinated shrimp, salt, pepper, sugar and water.
5. Bring to a boil.
6. Push shrimp towards the rim of the wok and add cornstarch mixture.
7. Turn off heat.
8. Pour egg into wok with a circular motion.
9. Mix all ingredients in the wok.
10. Serve on a bed of rice, which will take 45 minutes longer to cook than this dish.
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