Hot And Sour Shrimp

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Chinese hot and sour shrimp cooks quickly so need to have all ingredients ready before heating up the wok. Marinating time in not included in prep time (8-24 hours). Recipe source: bon appetit (january 1983)

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Steps

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To make marinade: combine 1 tablespoon sherry , 1 tablespoon oil , egg white and 1 1 / 2 tablespoons cornstarch in processor and mix until smooth and thick.

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Transfer to medium bowl or mariniating dish.

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Add shrimp and toss.

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Cover and chill overnight or at least 8 hours.

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Cook snow peas in boiling water 5 seconds.

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Drain and rinse.

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Add snow peas to carrots and set aside.

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In a small bowl combine black beans , chopped green onion , ginger , garlic and red pepper flakes and set aside.

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Combine sauce ingredients and set aside.

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In a small saucepan combine 4 cups water and 1 tablespoon oil and bring to simmer over medium-high heat.

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Add shrimp mixture to saucepan , cook 1 minute or until shrimp is partially cooked.

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Drain.

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Heat wok over high heat and add 3 tablespoons oil , swirling wok to coat pan with oil.

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Reduce heat to medium high.

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Heat until garlic foams when dropped in pan.

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Add black bean / ginger mixture to wok and stir for 10-15 seconds.

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Add carrots to wok , cooking for 15.

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Ingredients

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sherry wine, peanut oil, egg white, kosher salt, cornstarch, medium shrimp, snow peas, carrot, fermented black beans, green onions, fresh ginger, dried red pepper flakes, chicken broth, rice vinegar, sugar, soy sauce, water