For my first recipe request here’s my Red and White Shrimp dish. Granted it’s not “mine” as I got it from Chinese the essence of Asian cooking by Linda Doeser (now on Amazon for only $5).
This is an easy recipe for the most part but preparedness is of the most importance as the cooking process goes extremely fast. I like to have all my ingredients measured out and put in some prep bowls (thanks Colleen). So lets start.
What you need:
1 lb shrimp
1/2 egg white
1 tbs cornstarch paste (1/2 tbs cornstarch 1/2 tbs water)
1/2 lb snow peas or sugar snap peas
1 tsp light brown sugar
1 cup vegetable or peanut oil
1 tbs scallion
salt
1 tsp fresh ginger
1 tbs light soy sauce
1 tbs Rice wine
1 tsp chili bean sauce (recipe to make your own-add half a fresh jalapeno to recipe if you want some heat )
1 tbs tomato paste (recipe to make your own)
Directions:
Peel and devein the shrimp and mix with cornstarch paste and egg white and add a pinch of salt. Trim snow peas if needed.
Heat a tablespoon of oil in a preheated wok or fry pan and stir-fry for 1-2 minutes. Add the brown sugar and a little salt and stir for 1 more minute. Remove and place on a warmed serving platter.
Add a tablespoon of oil to the wok/fry pan and cook shrimp for only a minute on high. Remove and drain. Add scallion and ginger to the wok/ fry pan. Return shrimp to the wok/ fry pan and stir-fry for 1 minute then add soy sauce and rice wine. Blend the mixture and cook until the shrimp are all cooked through. Transfer half of the shrimp to the warmed plate with the peas. Add the chili bean sauce and tomato paste to the remaining shrimp in the wok/ fry pan. Blend well and place the red shrimp on the opposite side of the platter. Enjoy.
Single Ingredient Project 