Lung Fung Shrimps

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.

Cooking Method: Boiling, Frying, Smoking

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1636

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

1
Peel and devein the jumbo shrimp. Rinse thoroughly with cold water, drain, and pat completely dry with paper towels.
2
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.
3
Cut the straw mushrooms in half lengthwise. Slice the white button mushrooms into quarters.
4
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.
5
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.
6
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.
7
Deep fry the three types of mushrooms separately for 15-20 seconds each until lightly browned. Remove and drain on paper towels.
8
Discard the frying oil or set aside for later use. Clean the wok or saucepan.
9
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.
10
Pour in the chicken stock, Chinese cooking wine, salt, sugar, soy sauce, and oyster sauce. Stir well and bring the mixture to a boil.
11
Return the fried shrimp and mushrooms to the wok. Toss gently to coat everything evenly in the sauce.
12
In a small bowl, mix the corn starch with 2 tablespoons of water to create a slurry.
13
Pour the corn starch slurry into the wok while stirring continuously. Cook for 1 minute until the sauce thickens and becomes glossy.
14
Remove from heat. Stir in the sesame oil and a pinch of white pepper.
15
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.

Read it online: https://www.chefs-mate.com/recipe/lung-fung-shrimps/