|
| |
Stir - Fried Shrimp With Peas
(Ch'ao - Hsia - Jen)
|
|
|
| What You Need: |
|
|
|
1 pound raw shrimp in their shells (about 26 to 30 to the pound)
1 pound fresh peas, shelled, or 1 cup thoroughly defrosted frozen peas
2 teaspoons cornstarch
1 egg white
2 teaspoons Chinese rice wine, or pale dry sherry
1 teaspoon salt
3 tablespoons peanut oil, or flavorless vegetable oil
1 scallion, including the green top, cut into 2-inch lengths
3 slices peeled fresh ginger root, about 1 inch in diameter and 1/8 inch thick
|
|
| |
|
|
|
| How To Cook: |
|
|
|
PREPARE AHEAD:
|
1. Shell the shrimp and, with a small, sharp knife, devein them by making a shallow incision down the back and lifting out the black or white intestinal vein with the point of the knife.
|
2. Wash the shrimp under cold running water and pat them thoroughly dry with paper towels. Split each shrimp in half lengthwise, then cut each of the halves in two, crosswise.
|
3. Blanch the freshly shelled peas by dropping them into a quart of rapidly boiling water and letting them boil uncovered for 5 to 7 minutes, or until just tender when tasted.
|
4. Then drain the peas into a large sieve or colander, and run cold water over them for a few seconds to stop their cooking and set their color. The frozen peas need only be thoroughly defrosted.
|
5. In a large mixing bowl, combine the shrimp and cornstarch, and toss them together with a spoon until each shrimp piece is lightly coated with cornstarch.
|
6. Add the egg white, wine and salt, and stir them with the shrimp until they are thoroughly mixed together. Set the mixture aside for at least one hour.
|
7. Have the shrimp, peas, oil, scallions and ginger within easy reach.
|
|
TO COOK:
|
1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 3 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
|
2. Add the scallions and ginger, and stir-fry for 30 seconds to flavor the oil, then remove them with a slotted spoon and discard.
|
3. Immediately drop the shrimp into the pan and stir-fry them for 2 minutes, or until they turn pink. Do not let the shrimp overcook.
|
4. Then drop in the peas and stir-fry for about 1 minute to heat the peas through. Transfer the entire contents of the pan to a heated platter and serve at once.
|
|
|
To Serve: 2 to 4 as a main course or 4 to 6 as part of a Chinese Meal
|
|
|
| |
|
|
|
|
|
|
