Ming Shrimp with Hot Sauce

Cuisine: Chinese

Category: seafood

Servings: 6


18 large shrimp, peeled and deveined
salt and pepper, to taste
1 egg white
1/2 tsp. cornstarch
2 cups oil
1 clove garlic, chopped
1/2 cup diced onion
1-1/2 cups sliced water chestnuts
1/2 cup sliced mushrooms
chopped scallions
Hot Sauce

4 garlilc cloves, minced or pressed
1/2 cup chopped scallions
2 fresh chiles, seeded and finely chopped (or to taste)
3 tablespoons rice vinegar
2 tablespoons tamari soy sauce
1-1/2 teaspoons cornstarch
1 tablespoon brown sugar
2 to
3 tablespoons rice wine


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 tbsp. oil. Prepare the Hot Sauce by combining all the ingredients. 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.

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