PEKING SHRIMP (BEIJING FAR JUE HAR)
An elegant meal - easy, ready in 25 min. - that is featured on the menu at State functions in China. Serve with white rice, stir-fried spinach & toasted sesame seeds, and a Chinese table wine for an authentic, impressive meal. I omit the gingerroot.
Provided by SmHerndon
Categories Chinese
Time 27m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch.
- For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot.
- Dip shrip by holding tail end into batter; deep fry, turning once, in batches until golden - about 2 minute Remove, drain on paper towel; pour off oil from wok/skillet.
- For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside.
- Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute.
- Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute.
Nutrition Facts : Calories 1217.1, Fat 112.3, SaturatedFat 14.9, Cholesterol 191.6, Sodium 924.7, Carbohydrate 27.1, Fiber 0.8, Sugar 3.3, Protein 21.8
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