Lake Tung Ting Shrimp

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb large shrimp
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce
• 1 egg
• 1 teaspoon cornstarch (plus more as necessary)
• 1/4 cup water (plus more as necessary)
• 1 cup broccoli floret
• 1/2 cup carrot, thinly sliced
• 1/2 cup snow peas or 1/2 cup regular peas
• 2 garlic cloves, mashed
• 2 slices fresh ginger, 1/4 inch thick
• 1/4 cup dry wine
• 1/4 cup minced scallion
• 2 teaspoons peanut oil
• sesame oil (to taste)

Recipe

• 1 peel and devein the shrimp, reserving the shells for later use.
• 2 mix sherry, soy sauce, cornstarch, egg (?) and 1/4 cup water.
• 3 marinate shrimp in above mixture for about 1/2 hour.
• 4 meahwhile, put shrimp shells in a small saucepan, add water to just cover, simmer uncovered for about 1/2 hour allowing the water to reduce.
• 5 heat 1 tsp of the peanut oil in a wok or large frying pan, stir-fry the vegetables until just crisp, and remove from pan.
• 6 add remaining peanut oil, garlic and ginger to pan and cook just until fragrant.
• 7 add shrimp mixture and stir-fry for a few seconds, then add wine and shrimp shell broth and cook for a couple of minutes until liquid reduces.
• 8 return the vegetables to the pan. thicken the sauce if necessary, using a mixture of another tsp of cornstarch and 2 tbsp of water - you may not need to add all of this cornstarch/water mixture, add some, cook gently, and adjust according to taste.
• 9 when sauce is glossy and of desired thickness, turn out onto a warm plate and garnish with scallions and sesame oil.
• 10 serve over rice.