Gamberetti del lago Dongting

Ingredienti

• 450 g raw shrimps, shelled
• 2 tsp Chinese cooking wine
• 1/4 tsp salt
• 1 egg white
• 1 cup broccoli florets
• 1 small carrots, sliced
• 6 pcs baby corn, cut in half
• 12 pcs mushrooms, sliced
• 4 pcs rehydrated dried shiitake, sliced
• 4 tbsp water chestnuts
• 1/2 cup water
• oil
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 1 cup chicken stock
• 1 1/2 tbsp cornstarch
• 3 tbsp Chinese cooking wine
• 1 tsp sesame oil
• 1 tsp oyster sauce
• pinch white pepper

Preparazione

1. 1

   In a medium bowl, whisk together the egg white, cooking wine, and salt until foamy. Add the shrimp and marinate for at least 20 minutes.

2. 2

   In a small bowl, whisk together all the sauce ingredients until the cornstarch is dissolved. Set aside.

3. 3

   Heat a wok or large non-stick skillet over medium-high heat boil ½ cup of water, once it starts to boil add the broccoli florets, sliced carrot, and baby corn cover then cook for 1 minute, or until the water has evaporated. Transfer the vegetables to a colander, rinse it with cold running tap water then set it aside.

4. 4

   Heat the wok or skillet over high heat for 1 minute. Add the oil and, once it is shimmering, add the blanched vegetables. Cook for 1 minute without stirring, then stir in the garlic and ginger.

5. 5

   Carefully remove the shrimp from the egg mixture and add them to the wok or skillet. Cook for 2 minutes.

6. 6

   Add the water chestnuts and mushrooms and stir to combine.

7. 7

   Add the sauce to the pan and gently drizzle in the reserved egg. Bring to a simmer and cook for 2 minutes or until the sauce has thickened.

8. 8

   Serve immediately.