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Chinese cuisine
Easy

Shrimp Stir Fry | Chef John’s Cooking Class

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

Shrimp Stir Fry | Chef John’s Cooking Class
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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
Step 1
1
Make sure the Shrimps are all deveined. Rinse and pat them dry.
Step 2
Step 2
2
In a large bowl, use with your fingers to mix or whisk the egg white. Season with salt and pepper.
Step 3
Step 3
3
Add the shrimps to the mix coating thoroughly and add corn starch. Mix well. Place in the refrigerator for 30 minutes.
Step 4
Step 4
4
Put the shrimps in boiling water for 2-3 minutes.
Step 5
Step 5
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
Step 6
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
Step 7
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
Step 8
8
Enjoy!
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