Chef John

555 RECIPES

30+ years of experience in the culinary industry

Chef John’s Cooking Class | Stir Fry Shrimp

PREMIUM

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
  • tsp Salt
  • 1 tbsp Egg white
  • 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
  • tsp Salt
  • ½ tsp Sugar
  • 2 tbsp Cornstarch slurry (1 to 2 ratio of cornstarch to water)
  • 1 tsp Olive oil
DIRECTIONS:
Step 1
Step 1
Step 1
Make sure the Shrimps are all deveined, Rinse and pat them dry.
Step 2
Step 2
Step 2
Take a big bowl, beat with your fingers or whisk the egg white, add salt, and pepper.
Step 3
Step 3
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
Step 4
Step 4
Put the shrimps in boiling water for 2-3 minutes.
Step 5
Step 5
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
Step 6
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
Step 7
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
Step 8
Step 8
Enjoy!