Crevettes et pois mange-tout

Ingrédients

• 1 lb (450 g) shrimp (, peeled and deveined)
• 1/4 cup frozen peas ((Optional))
• 2 teaspoons Shaoxing wine ((or dry sherry))
• 1/4 teaspoon salt ((*Footnote 1))
• 2 teaspoons cornstarch
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/2 cup chicken stock ((or vegetable stock))
• 1/2 teaspoon rice vinegar
• 1/2 teaspoon sugar
• 1/8 teaspoon white pepper ((or black pepper))
• 2 teaspoons cornstarch
• 1 1/2 tablespoons peanut oil
• 8 oz (225 g) snow peas (, cleaned and strings removed)
• 2 ” (5 cm) ginger (, julienned)

Préparation

1. 1

   Combine the shrimp and the marinade ingredients in a medium-size bowl. Mix well with your hands and set aside while you prepare the rest of the ingredients.

2. 2

   Combine the sauce ingredients in a small bowl. Stir to mix well.

3. 3

   In a large carbon steel skillet (or non-stick pan) heat 1 tablespoon of oil over medium-high heat until hot. Add the shrimp and spread it into a single layer. Cook undisturbed until the bottom is cooked, 1 minute or so. Flip to cook the other side. Stir a few times until the shrimp are not translucent any more and are fully curled. Transfer them to a large plate.

4. 4

   Add the remaining 1/2 tablespoon of oil and the ginger. Stir a few times to release the fragrance.

5. 5

   Spread out the snow peas in the pan into a single layer with minimal overlapping. Let cook for 30 seconds without touching, until the bottom browns slightly. Flip to cook the other side for 30 seconds or so, until the snow peas begin to soften.

6. 6

   Add the cooked shrimp back into the skillet. Stir the sauce again to dissolve the cornstarch completely and pour it into the pan. Add the frozen peas (if using). Stir and cook until the sauce is fully thickened. Transfer everything to a serving plate.

7. 7

   Serve hot over rice.