Shangyi Shrimp

Shangyi Shrimp is a vibrant and elegant dish that combines the sweetness of plump shrimp with the earthy crunch of wood ear mushrooms (black fungus). The shrimp are coated in egg white and cornstarch, then quickly stir-fried to maintain a silky texture. A savory-sweet sauce enriched with chicken broth, soy sauce, and aromatic ground coriander ties the ingredients together, while a hint of fresh orange peel adds a sophisticated citrus lift. This dish offers a perfect balance of textures and flavors, making it an impressive yet approachable meal for weeknight dinners or special occasions.

Cooking Method: Frying, Stewing, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 542.4

Description

Shangyi Shrimp is a vibrant and elegant dish that combines the sweetness of plump shrimp with the earthy crunch of wood ear mushrooms (black fungus). The shrimp are coated in egg white and cornstarch, then quickly stir-fried to maintain a silky texture. A savory-sweet sauce enriched with chicken broth, soy sauce, and aromatic ground coriander ties the ingredients together, while a hint of fresh orange peel adds a sophisticated citrus lift. This dish offers a perfect balance of textures and flavors, making it an impressive yet approachable meal for weeknight dinners or special occasions.

Directions

1
Prepare the wood ear mushrooms by soaking dried ears in hot water until softened, then drain, squeeze out excess water, and cut into thin strips.
2
Seed and slice the dried hot red chile.
3
Butterfly the shrimp if necessary, then gently press with your palms to remove excess moisture without breaking them.
4
In a bowl, mix the rice wine with the egg white, then add the shrimp and toss to coat evenly.
5
Sprinkle 1 1/2 teaspoons of cornstarch over the shrimp and toss again until well coated.
6
Heat the oil in a wok or large skillet over medium-high heat until it reaches 350°F (175°C).
7
Add the shrimp to the hot oil and cook until they turn pink and are just cooked through.
8
Remove shrimp from the wok and drain on paper towels.
9
Pour out all but 1 teaspoon of oil from the wok, leaving it on medium heat.
10
Add the dried chile slices to the wok and stir-fry briefly until fragrant and darkened, but not scorched.
11
Add the sliced celery and prepared wood ear mushrooms to the wok.
12
Stir-fry the vegetables until they are well-mixed, heated through, and glistening.
13
In a small bowl, combine the soy sauce, sugar, ground coriander, and chicken broth.
14
Pour the sauce mixture into the wok with the vegetables.
15
Bring the sauce to a simmer.
16
Mix the remaining 1 teaspoon of cornstarch with a few drops of water to create a smooth slurry.
17
Stir the cornstarch slurry into the simmering sauce in the wok to thicken it.
18
Return the cooked shrimp to the wok along with the grated orange peel.
19
Toss everything together gently to heat the shrimp through and coat evenly with the sauce.
20
Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 542.4kcal

% Daily Value *
Total Fat 46.9g73%
Saturated Fat 7.9g40%
Cholesterol 140.0mg47%
Sodium 460.9mg20%
Total Carbohydrate 6.7g3%
Dietary Fiber 0.8g4%
Sugars 1.4g
Protein 23.6g48%

* 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/shangyi-shrimp-2/