Lake Tung Ting Shrimp

[Atticus Pizzaballa]

Lake Tung Ting Shrimp


With this Takeout Style, Tung Ting Shrimp stir fry, you can have a healthy dinner on the table in no time. And it is easier than you think to make your favorite takeout at home! This stir fry has so many beautiful veggies in it, plus the juicy shrimp and a delicious Chinese savory sauce adds that authentic takeout taste. It is easy to make at home and tastes better than takeout. Add some steamed rice for a healthy weeknight meal.


Prep Time


20 mins

Cook Time

6 mins

Total Time

26 mins

Course: MainCuisine: Chinese Servings: 4 Calories: 247kcal Author: Claire | Sprinkle and Sprouts


Ingredients


For the shrimp

1 lb raw shrimp - see note 1

2 tsp Chinese cooking wine - see note 2

1/4 tsp salt

1 egg white


For the stir fry


1 cup broccoli florets

1/2 cup carrot rounds

1/2 cup snow peas

6 baby corn - cut in half - see note 3

1/2 cup water

2 tbsp oil

2 cloves garlic - thinly sliced

1 inch ginger - minced/grated

1/4 cup water chestnuts - see note 4

1 cup sliced mushrooms or straw mushrooms - see note 5

For the sauce

1 cup stock - cold - see note 6

1 1/2 tbsp cornstarch/cornflour

3 tbsp Chinese cooking wine - see note 2

1 tsp sesame oil

1 tsp oyster sauce

pinch white pepper


Instructions


Start by marinating the shrimp.


Whisk the egg white, cooking wine, and salt together until the egg white begins to foam lightly. Add the shrimp and let marinate at least 20 minutes.

1lb/450 raw shrimp2 teaspoons Chinese cooking wine¼ teaspoon salt1 egg white

Make sauce.

Combine all the sauce ingredients in a large measuring cup/jug and stir well to dissolve cornstarch. Set aside.


1 cup cold stock1 ½ tablespoons cornstarch/cornflour3 tablespoons Chinese cooking wine1 teaspoon sesame oil1 teaspoon oyster saucepinch white pepper

Cook the hard veg

Place a wok or large nonstick skillet over medium-high heat, and add in the broccoli florets, sliced carrot, snow peas, baby corn, and a ½ cup of boiling water.

1 cup broccoli florets½ cup carrot rounds½ cup snow peas6 baby corn - cut in half½ cup water

Cover the skillet and allow the veg to steam for a minute or until the water has evaporated. Transfer all the veg to a plate for later.

To make the stir fry.

Place the skillet/wok back over high heat and heat for at least 1 minute. Add in the oil and once it is shimmering, add the hard veg.

2 tablespoons oilcooked veg

Cook without touching for 1 minute, then stir in the garlic and ginger.

2 thinly sliced garlic cloves1 inch minced ginger

Carefully remove the shrimp from the egg mixture and add them to the skillet. Keep the egg for later.

Cook for further 2 minutes.

Add the water chestnuts and mushrooms and stir to combine.

¼ cup water chestnuts1 cup sliced mushrooms/straw mushrooms

Give the sauce a good stir, add it to the pan, and gently drizzle in the reserved egg.

Bring to a simmer and cook for 1-2 minutes to allow the sauce to thicken.

Serve immediately.

Notes

You can use fresh or frozen *ensure they are defrosted) shrimp in this recipe. Size wise go for 20-25 count and 26-30 count.

Chinese cooking wine shouldn't be mistaken for rice wine vinegar!!! It is also called Shaohsing Rice Cooking Wine, Shaoxing wine, or Shaoxing Cooking Wine. You can find this in most grocery stores in the Asian section; if you can't find Chinese Cooking Wine, sub in dry sherry or sake.

You can usually buy fresh baby corn at the grocery store, but the canned version works well here too. You find them in the canned veg section or the Asian section of the grocery store.

Water chestnuts come in a can and can be found in the Asian section of the grocery store. If you can't find them, then leave them out.

Asian Straw Mushrooms are authentic in this recipe; you can find them in cans in larger grocery stores. I find the texture quite unappealing, so I use sliced baby bellas/chestnut mushrooms. Feel free to use whichever you prefer or can find.

You can use chicken or vegetable stock for this recipe. Ensure that it is cold, so you don't get lumps when adding the cornstarch/cornflour.

Nutrition

CALORIES: 247kcal | CARBOHYDRATES: 18g | PROTEIN: 19g | FAT: 10g | SATURATED FAT: 1g | POLYUNSATURATED FAT: 3g | MONOUNSATURATED FAT: 5g | TRANS FAT: 1g | CHOLESTEROL: 143mg | SODIUM: 700mg | POTASSIUM: 450mg | FIBER: 3g | SUGAR: 4g | VITAMIN A: 3329IU | VITAMIN C: 31mg | CALCIUM: 90mg | IRON: 1mg

[Clipper]

Thanks for the recipe PB. Kathy and I are big fans of stir fries of all kinds. They make for a quick and relatively healthy meal. Kathy is pretty handy with a wok. We have a great Asian market in Kingsport and we go there about once a month. I bought a good heavy bottomed wok at, would you believe it, Aldi's for about $15 or so and it rivals and cooks better that a larger restaurant quality wok we had bought from a restaurant supply that was simply a bit too large for us and for our stove.

I am addicted to fried rice and also to Thai rice noodle dishes. We always have Jasmine rice and medium grained white rice in the pantry, along with several packages of the flat rice noodles that are so thin that in order to cook them you simply boil water, put the noodles in, shut off the heat and drain them when they have reached the desired doneness. We find that it is an inexpensive way to cook if we keep the pantry stocked with basics and replace them as we used them. Jasimine rice, white rice, fish sauce, soy sauce (light and dark), sesame oil, peanut oil, Terriyaki sauce, water chestnuts, and baby corn. If you like oriental foods or stir fries it is well worth the investment to just keep the basics on hand in the pantry PB.

I see that the recipe calls for precooking the vegetables. We normally will blanch the larger pieces such as broccoli but as for the carrots and celery we use a potato peeler to sliver them thinly in pieces about 3 inches long so that they cook quickly without the precooking. A hunk of ginger root is usually in the veggie drawer in the fridge or freezer.

Do you like hot foods PB? We learned a good Thai noodles dish from a Thai gal that Kathy met when we first moved here. She was a neighbor of my parents. It is easy to make. You simply steam some boneless chicken breast until tender enough to pull apart with your hands. The dish is simply Thai noodles tossed with the pulled chicken, fish sauce, chopped scallions, and sliced raw jalapenos that are lightly stir fried while quickly stir frying the chicken. When jalapenos, the chicken and cut up scallions are warmed through you toss them with cooked Thai noodles and add a little fish sauce to taste.

Have you tried the recipe yourself PB. We have most of the ingredients to try it other than Chinese cooking wine. I am sure the Asian market will have it. Kathy normally cooks with either a dry Italian white wine or a sauterne if she wants something a bit sweeter and more flavorful. She seldom cooks with wine and we use a screw top wine. Nothing expensive or fancy.

[Atticus Pizzaballa]

Haven't tried this yet but will very soon.