This vibrant stir-fry showcases the delicate sweetness of jumbo shrimp paired with the earthy depth of dried Chinese mushrooms, straw mushrooms, and white mushrooms. The dish is coated in a glossy, savory-sweet sauce made from oyster sauce, soy sauce, and a touch of sesame oil, creating a complex flavor profile that is both comforting and elegant. The texture contrasts between the tender shrimp and the varied mushroom bites make every spoonful interesting. It’s a perfect weeknight dinner that feels special enough for guests. Quick to assemble and cook, this recipe brings restaurant-quality flavors to your home kitchen with minimal effort. Serve over steamed rice for a complete, satisfying meal.
Lung Fung Shrimps
Description
This vibrant stir-fry showcases the delicate sweetness of jumbo shrimp paired with the earthy depth of dried Chinese mushrooms, straw mushrooms, and white mushrooms. The dish is coated in a glossy, savory-sweet sauce made from oyster sauce, soy sauce, and a touch of sesame oil, creating a complex flavor profile that is both comforting and elegant. The texture contrasts between the tender shrimp and the varied mushroom bites make every spoonful interesting. ItâÂÂs a perfect weeknight dinner that feels special enough for guests. Quick to assemble and cook, this recipe brings restaurant-quality flavors to your home kitchen with minimal effort. Serve over steamed rice for a complete, satisfying meal.Directions
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Peel and devein the jumbo shrimp. Rinse thoroughly with cold water, drain, and pat completely dry with paper towels.
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Soak the dried Chinese black mushrooms in hot water for 20 minutes until softened. Drain, pat dry, remove tough stems, and cut the caps into triangular pieces.
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Cut the straw mushrooms in half lengthwise. Slice the white button mushrooms into quarters.
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Separate the white bulb from the green stems of the green onion. Cut the green stems into 1-inch pieces for garnish. Slice the ginger root into thin rounds.
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Pour 4 cups of vegetable oil into a deep saucepan or wok. Heat over medium-high heat until the oil reaches approximately 350°F (175°C). Test by dropping a small piece of bread in; it should brown in about 1 minute.
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Carefully add the shrimp to the hot oil. Fry until pink and curled, about 1-2 minutes. Remove with a slotted spoon and drain on paper towels.
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Deep fry the three types of mushrooms separately for 15-20 seconds each until lightly browned. Remove and drain on paper towels.
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Discard the frying oil or set aside for later use. Clean the wok or saucepan.
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Return the wok to medium-high heat and add 2 tablespoons of fresh vegetable oil. Add the ginger slices and the white part of the green onion. Stir-fry for 30 seconds until fragrant.
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Pour in the chicken stock, Chinese cooking wine, salt, sugar, soy sauce, and oyster sauce. Stir well and bring the mixture to a boil.
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Return the fried shrimp and mushrooms to the wok. Toss gently to coat everything evenly in the sauce.
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In a small bowl, mix the corn starch with 2 tablespoons of water to create a slurry.
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Pour the corn starch slurry into the wok while stirring continuously. Cook for 1 minute until the sauce thickens and becomes glossy.
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Remove from heat. Stir in the sesame oil and a pinch of white pepper.
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Spoon the mixture onto a warm serving platter. Garnish with the reserved green onion pieces.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 1636kcal
- % Daily Value *
- Total Fat 163g251%
- Saturated Fat 28g140%
- Cholesterol 257mg86%
- Sodium 1123mg47%
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 43g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
