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Crystal Shrimp

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Crystal Shrimp

Crystal Shrimp

amanda

Equipment

  • - Non-stick Fry Pan

  • - High-Sided Saucepan

  • - Citrus Juicer (Mandoline)

  • - Mixing Bowls

  • - Measuring Cups & Spoons

  • - Cutting Board

  • - Kitchen Scissors

  • - Food Processor (optional)

  • - Citrus Zester

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

Instructions

1

Instruction 1

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.
2

Instruction 2

Whisk broth, rice wine, sesame oil, white pepper, and remaining 1 teaspoon cornstarch in small bowl; set aside.
3

Instruction 3

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.
4

Instruction 4

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.
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