Phoenix Tail Shrimps Recipe

Phoenix Tail Shrimps Recipe

Ingredients :

225 g shrimps

1/2 cup green peas

2 scallions, white parts only, chopped finely

1 egg white

1 1/2 tablespoons cornstarch

1/2 tablespoon rice wine

1/2 teaspoon salt

6 tablespoons chicken stock

Oil for deep-frying

Salt to taste

 

Method :

Parboil the peas for 3 minutes, drain and rinse in cold water to keep the bright green color. Shell the shrimps and remove the head but leave the tail intact. Marinate the shrimps with egg white, 1/2 teaspoon cornstarch and 1/2 teaspoon of salt. Heat a wok with the oil and deep-fry the shrimps for about 1 minute. Stir to keep them separated, remove and drain. Pour off the excess fat. Add the stock, salt to taste, rice wine or sherry, cornstarch and onions. Bring it to the boil. Stir to make a thick smooth gravy. Add the shrimps and peas. Blend well and serve hot with steamed white rice.

 

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