Recipe

Shrimp With Lobster Sauce Recipe

	Clewing / All my dishes 2 years, 3 months ago I got the basic information from About.com, but added some stuff myself to make it more as I like it. Prep:15m Cook:20m Servings:4	Clewing
	chinese shrimp

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Ingredients

• Fresh shrimp, deveined and butterflied, 10 - 15 per person

• 4 to 8 spring onion (green onions, scallions), chopped

• 2 large garlic cloves, chopped or minced

• 2 cups of chicken stock

• 4 tablespoons of sweet white wine

• 2 tablespoons soy sauce

• 2 teaspoons sugar

• Handful of sliced mushrooms

• Handful of snow peas

• 2 1/2 tablespoons of Cornstarch and 1/2 cup of water

• 4 egg whites, beaten with 1/4 cup of water

• 2 tablespoons vegetable oil for stir-frying

Directions

Rinse the shrimp in warm water and pat dry.

Rinse the spring onions, drain and chop. Put garlic through garlic press. .

Combine the chicken stock, white wine, soy sauce, and sugar and set aside.

In a small bowl, dissolve the cornstarch into 1/2 cup water.

Whisk the egg whites into 1/4 cup water and set aside.

Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat. Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.

Add the shrimp and stir fry for 2 minutes.

Add the chicken broth mixture, bring to a boil and boil about 1 minute.

Add the mushrooms and snow peas and simmer about 5 minutes.

Re-stir the cornstarch and water mixture and stir it into broth.

Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (recommend stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.

The dish is ready when the sauce begins to boil and thicken.

Cooks Notes: Leftovers can be microwaved the next day. When it marinates overnight it tastes twice as good!

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Comments

linebb956 2 years, 2 months ago said:
Wow... you and I think alike! I love it! This one is difrent than mine, so I have to give it a try... It's easier too! Keep posting...
Linda

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