Chef John

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30+ years of experience in the culinary industry

Chef John’s Cooking Class | Stir Fry Shrimp

Name: Chef John’s Cooking Class | Stir Fry Shrimp
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb. Tiger prawns; 【 Coating 】; ⅛ tsp Salt; 1 tbsp Egg white; ⅛ tsp White pepper; 1 tbsp Corn starch; 【ㅤ For Blanch 】; 2 Qt Water; 2 oz. Bamboo shoots, diced; ½ cup Corn kernels; ½ half Green bell pepper; ½ half Red bell pepper; 1 tsp Shaoxing wine; 【 Stir-fry the Tiger Prawns 】; 1 tbsp Cooking oil; ½ oz. Ginger, sliced; 2 stalks Green onions cut Into 1/2 Inch pieces.; 3 tbsp Chicken broth; ⅛ tsp Salt; ½ tsp Sugar; 2 tbsp Cornstarch slurry (1 to 2 ratio of cornstarch to water); 1 tsp Olive oil

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Chef John

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

CUISINES: Chinese

LEVEL: EASY

SERVING: 3 People

TIME: 35 min

COOKING TIME: 25 min

INGREDIENTS:

1 lb. Tiger prawns
【 Coating 】
⅛ tsp Salt
1 tbsp Egg white
⅛ tsp White pepper
1 tbsp Corn starch
【ㅤ For Blanch 】
2 Qt Water
2 oz. Bamboo shoots, diced
½ cup Corn kernels
½ half Green bell pepper
½ half Red bell pepper
1 tsp Shaoxing wine
【 Stir-fry the Tiger Prawns 】
1 tbsp Cooking oil
½ oz. Ginger, sliced
2 stalks Green onions cut Into 1/2 Inch pieces.
3 tbsp Chicken broth
⅛ tsp Salt
½ 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

Take a big bowl, beat with your fingers or whisk the egg white, add 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!