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Ming Shrimp With Hot Sauce B1

Ming Shrimp With Hot Sauce B1 recipe image
This classic Chinese stir-fry features large shrimp coated in a velvety egg-white marinade and flash-fried to perfection. The crispy exterior gives way to tender meat, while the accompanying hot sauce brings a punch of heat and savory depth. Crunchy water chestnuts and earthy mushrooms provide excellent texture contrast against the smooth shrimp. It&# 226;ÂÂs a vibrant, fast-cooking dish that captures the essence of home-style Chinese cooking. Perfect for a quick weeknight dinner or an impressive appetizer for gatherings, this recipe balances spice, salt, and umami beautifully. Serve immediately over steamed rice to soak up the flavorful sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 382.5
Dietary: Gluten-free
Description
This classic Chinese stir-fry features large shrimp coated in a velvety egg-white marinade and flash-fried to perfection. The crispy exterior gives way to tender meat, while the accompanying hot sauce brings a punch of heat and savory depth. Crunchy water chestnuts and earthy mushrooms provide excellent texture contrast against the smooth shrimp. It&# 226;ÂÂs a vibrant, fast-cooking dish that captures the essence of home-style Chinese cooking. Perfect for a quick weeknight dinner or an impressive appetizer for gatherings, this recipe balances spice, salt, and umami beautifully. Serve immediately over steamed rice to soak up the flavorful sauce.
Ingredients
  • 18 lg Shrimp, peeled & deveined
Directions
  1. 1
    In a bowl, combine the shrimp with salt, pepper, 1 egg white, and 1/2 teaspoon cornstarch. Toss to coat evenly and refrigerate for 30 minutes to velvety texture.
  2. 2
    Heat a wok or large skillet over high heat until dry and smoking slightly. Add 2 cups of oil and heat until it just begins to smoke.
  3. 3
    Carefully add the marinated shrimp to the hot oil. Stir quickly to separate the pieces and cook for approximately 2 minutes until opaque and crispy.
  4. 4
    Remove the shrimp from the oil using a slotted spoon or sieve, draining well but reserving about 2-3 tablespoons of the hot oil in the wok.
  5. 5
    Reduce heat to medium-high. Add the chopped garlic and diced onion to the reserved oil, stirring constantly until they begin to brown slightly.
  6. 6
    Add the sliced water chestnuts, sliced mushrooms, and the fried shrimp back into the wok.
  7. 7
    Pour in the prepared Hot Sauce (see recipe) and toss everything together quickly for 1-2 minutes until heated through and well-coated.
  8. 8
    Transfer the mixture to a serving platter and garnish generously with chopped scallions. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 382.5kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.5g3%
Cholesterol 684.0mg228%
Sodium 1408.5mg59%
Total Carbohydrate 0.9g1%
Dietary Fiber 0.0g0%
Sugars 0.9g
Protein 90.0g180%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the oil is hot enough before adding shrimp to achieve the crispy "velvety" texture characteristic of this dish.

Use a slotted spoon or sieve when removing shrimp to drain excess oil effectively, but leave a small amount in the wok for sautéing aromatics.

Have all ingredients prepped and ready before starting to cook, as stir-frying happens very quickly.

Keywords: chinese, shrimp, stir fry, hot sauce, spicy, seafood, water chestnuts, mushrooms, wok, velvety shrimp, asian cuisine, quick dinner, garlic, scallions, egg white marinade, crispy shrimp, umami, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/ming-shrimp-with-hot-sauce-b1/