Ming Shrimp W/ Hot Sauce
chinese, fish, microwave, sauces
18 large shrimp, peeled and deveined
1 salt and pepper to taste
1 egg white
1/2 teaspoon cornstarch
2 cup oil
1 cl garlic, chopped
1/2 cup diced onion
1 1/2 cup sliced water chestnuts
1/2 cup sliced mushrooms
1 chopped scallions
1 hot sauce
Marinate the shrimp in salt, pepper, egg white and cornstarch for 30 minutes. Heat wok hot and dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 minutes, drain through colander or sieve, reserving 2-3 tbs. oil. Prepare the Hot Sauce. Return reserved oil to wok. Add garlic and onion, letting them brown slightly. Add water chestnuts, mushrooms and shrimp. Blend in Hot Sauce and flip contents of wok for 1-2 minutes or until everything is hot. Place on serving platter and sprinkle with chopped scallions. Note: Flipping wok is better than stir-frying since the food is not touched in any way. (See recipe for Hot Sauce).
Yield: 6 servings