The Shun Lee Cookbook - Michael Tong [36]
2 garlic cloves, peeled and sliced ⅛ inch thick
⅓ cup salted roasted peanuts
1. Combine the shrimp, the 1 teaspoon cornstarch, and the pinch of salt in a medium bowl. Mix well, then rinse the shrimp under cold running water. Drain, and pat them dry with paper towels. Cut deeper into the deveining incision of each shrimp, taking care not to cut all the way through. Flatten them slightly under the flat side of a cleaver. Return the shrimp to the bowl, add the egg white and the remaining 1 tablespoon cornstarch, and mix well.
2. To begin the sauce, mix the soy sauce, sugar, rice wine, vinegar, stock, and hot bean paste in a small bowl, and set it aside. Dissolve the cornstarch in 2 tablespoons cold water in another small bowl, and set it aside.
3. Heat a large wok over high heat. Add enough oil to reach about 1 ½ inches up the sides of the wok, and heat it to 325°F. Add the shrimp, one at a time, taking care that they do not stick to each other. Stir gently until they turn white, about 40 seconds. Using a wide wire-mesh strainer, transfer the shrimp to a colander. Discard all but 3 tablespoons of the oil from the wok. Return the wok with the oil to high heat. Add the asparagus and cook until they turn bright green, about 30 seconds. Transfer the asparagus to a colander to drain.
4. Return the wok to high heat. Add the peppers, scallions, and garlic, and stir-fry for 30 seconds. Add the shrimp, asparagus, and soy sauce mixture. Add the cornstarch mixture and stir-fry until the sauce thickens, about 30 seconds. Add the peanuts and stir-fry for 10 seconds. Serve immediately.
LAKE TUNG TING, in Hunan province, is famous for its sweet, almost completely white, shrimp. Like Snow White Lobster Tail, this dish marries seafood with silken clouds of egg whites, but with subtle distinctions. The lobster simmers for a moment with the egg white, sugar snap peas, red bell peppers, and tree ears, while here the shrimp are stir-fried with a different array of vegetables—straw mushrooms, water chestnuts, and broccoli. Each component has its own flavor, color, and texture. Makes 4 servings
Lake Tung Ting Shrimp
12 colossal or jumbo shrimp (about 1 ¼ ounces each), peeled and deveined
1 tablespoon plus 1 teaspoon cornstarch
Pinch of salt
1 large egg white
1 teaspoon vegetable oil
Sauce
2 tablespoons rice wine or dry sherry
¼ cup Chicken Stock (page 70) or canned chicken broth
2 teaspoons cornstarch
1 teaspoon sugar
¼ teaspoon salt
Pinch of ground white pepper
8 strands Chinese broccoli or 8 broccoli florets
Vegetable oil, for passing through
6 large egg whites
½ cup canned straw mushrooms, drained and rinsed
½ cup sliced water chestnuts
2 scallions, white part only, trimmed and sliced diagonally into ¼-inch pieces
1. Combine the shrimp, the 1 teaspoon cornstarch, and the pinch of salt in a medium bowl. Mix well, then rinse the shrimp under cold running water. Drain, and pat them dry with paper towels. Cut deeper into the deveining incision of each shrimp, taking care not to cut all the way through. Flatten them slightly under the flat side of a cleaver. Return the shrimp to the bowl, add the egg white, the remaining 1 tablespoon corn-starch, and the oil and mix well. Cover and refrigerate for 1 hour.
2. Meanwhile, to begin the sauce, mix the rice wine, stock, cornstarch, sugar, salt, and white pepper in a small bowl. Set it aside.
3. Bring a medium saucepan of water to a boil over high heat. Add the broccoli and cook until it turns bright green, about 1 minute. Drain in a colander and set aside.
4. Bring a large, wide pot of water to a boil over high heat. Heat a large wok over high heat. Add enough oil to come 1 inch up the sides of the wok, and heat it to 300°F. Place a fine-mesh strainer over a heatproof bowl, and set it next to the stove. Turn off the heat under the water and under the wok. Beat the egg whites in a medium bowl until frothy. Pour some of the egg whites into the oil. They will puff up in a cloud in 5 seconds. Using a fine-mesh