Chinese cuisine

Easy

Shrimp Stir Fry | Chef John’s Cooking Class

Name: Shrimp Stir Fry | Chef John’s Cooking Class
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb. Tiger prawns; Coating; 1/8 tsp. Salt; 1 tbsp. Egg white; 1/8 tsp. White pepper; 1 tbsp. Corn starch; For Blanch; 2 Qt Water; 2 oz. Bamboo shoots, diced; 1/2 cup Corn kernels; 1/2 half Green bell pepper; 1/2 half Red bell pepper; 1 tsp. Shaoxing wine; For Stir-fry; 1 tbsp. Cooking oil; 1/2 oz. Ginger, sliced; 2 stalks Green onions cut Into 1/2 Inch pieces.; 3 tbsp. Chicken broth; 1/8 tsp. Salt; 1/2 tsp. Sugar; 2 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water); 1 tsp. Olive oil

The shrimps are blanched right before they are lightly stir-fried, which gives a great succulent texture and flavor and a vibrant end dish.

Chef John Zhang

RATING LIKE SAVE PRINT

Shrimp Stir Fry | Chef John’s Cooking Class

5 stars rating if you like it!

Done

Recipe

PRE TIME: 10 min

COOKING TIME: 25 min

TOTAL TIME: 35 min

3 SERVING

Ingredients:

1 lb. Tiger prawns
Coating
1/8 tsp. Salt
1 tbsp. Egg white
1/8 tsp. White pepper
1 tbsp. Corn starch
For Blanch
2 Qt Water
2 oz. Bamboo shoots, diced
1/2 cup Corn kernels
1/2 half Green bell pepper
1/2 half Red bell pepper
1 tsp. Shaoxing wine
For Stir-fry
1 tbsp. Cooking oil
1/2 oz. Ginger, sliced
2 stalks Green onions cut Into 1/2 Inch pieces.
3 tbsp. Chicken broth
1/8 tsp. Salt
1/2 tsp. Sugar
2 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water)
1 tsp. Olive oil

Directions:

Step 1

Make sure the Shrimps are all deveined. Rinse and pat them dry.

Step 2

In a large bowl, use with your fingers to mix or whisk the egg white. Season with salt and pepper.

Step 3

Add the shrimps to the mix coating thoroughly and add corn starch. Mix well. Place in the refrigerator for 30 minutes.

Step 4

Put the shrimps in boiling water for 2-3 minutes.

Step 5

Meanwhile, heat a frying pan add a little oil, ginger and green onion saute for 1-2 minutes. Add chicken broth, salt, and sugar and turn off the heat.

Step 6

Add the diced bamboo shoots, corn kernels, bell pepper, and Shaoxing cooking wine to the boiling water. Blanch for approx 1-2 minutes. (Blanching the shrimps and vegetables first creates a good flavor to the dish.)

Step 7

Drain the shrimps and vegetables and add them to the wok pan bring to a quick simmer then thicken with a little cornstarch slurry and oil. set aside.

Step 8

Enjoy!