Shangyi shrimp
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Shangyi shrimp
  Shrimp    Seafood  
Last updated 6/12/2012 1:22:44 AM. Recipe ID 55489. Report a problem with this recipe.
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      Title: Shangyi shrimp
 Categories: Oriental, Seafood
      Yield: 6 Servings
 
      1 lb Shrimp; shelled & deveined
      1 ts Rice wine
      1    Egg white
  2 1/2 ts Cornstarch
      1 c  Oil
      1    Sm hot red dried chile *
    3/4 c  Diagonally sliced celery
      3    Wood ears (black fungus)
    1/2 ts Soy sauce
    1/2 ts Sugar
    1/2 ts Ground coriander
    1/2 c  Chicken broth
      1 tb Grated orange peel
 
  *Note: Dried chile should be seeded and sliced. **Wood ears should be
  softened in hot water and cut into strips. Butterfly shrimp and press
  as much liquid from shrimp as possible, using palms of hands to
  prevent breaking. Place shrimp in bowl. Mix wine with egg white and
  add to shrimp. Mix to coat well. Sprinkle with 1 1/2 teaspoons
  cornstarch and toss to coat. Heat oil in wok or skillet to 350F and
  add shrimp. Cook until shrimp turns pink in color. Drain shrimp on
  paper towels. Remove all but 1 teaspoon oil from wok and heat. Add
  chile and stir-fry until dark, but not scorched. Add celery and wood
  ears and stir-fry until well-mixed and glistening. Combine soy sauce,
  sugar, coriander and chicken broth and add to wok. Cook until
  simmering. Mix remaining 1 teaspoon cornstarch with a few drops water
  to make paste and stir into liquid in pan. Add shrimp and orange peel
  and stir to heat through and coat well with sauce. Makes 6 to 8
  servings
 




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Recipe ID 55489 (Apr 03, 2005)

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