Deep-Fried Fresh Shrimps
Ingredients
5 oz (150g) prawn , without
heads
2 tsp. soy sauce
2 1/2 tsp. rice wine
1 tsp. scallions, shredded
1/2 tsp. salt, or to taste
1/2 tsp. garlic shoots, in 1/2 inch (1 cm
) sections
1 egg white
1 tsp. fresh ginger, chopped
2 tsp. cornstarch (cornflour) dissolved in
1 tbsp water
2 cups (1/2 litre) vegetable oil for deep-frying
1 oz (25g) bamboo shoots, sliced
1/2 tsp. sesame oil
1/2 tsp. MSG (optional)
Directions
- Shell and devein the prawns . Wash and
drain. Cut diagonally into 1/4 inch slices
.
- Mix together 1/4 tsp. of the MSG(optional),
1 1/2 tsp. of the rice wine, the salt,
egg white, and all but 1 tsp. of the cornstarch.
Add the prawns and coat well. Let marinate.
- Drop the bamboo shoot slices into boiling
water to cover for about 30 seconds. Drain
well and cut into 1/4 inch slices, set
aside.
- Make a sauce by mixing together the
soy sauce, the remaining rice wine, the
shredded scallions, the garlic shoots,
the ginger, the bamboo shoots, and remaining
cornstarch with 1 tsp. water.
- Heat the oil in a wok over high heat
to 350oF (170oC), or until a piece of
scallion green or ginger sizzles noisily
and moves around quickly when tossed into
the oil. Add the prawn slices, stir with
chopsticks, and immediately remove from
the oil. Drain well.
- Pour the oil out of the wok, leaving
only enough to cover the bottom. Add the
prawn slices. Stir the sauce and add.
Cook, stirring, until thickened. Sprinkle
with sesame oil . Remove and serve.
