CRYSTAL CHINESE RESTAURANT RECIPES

Steps:

• Place shrimp in colander; rinse under cold running water. Drain. Sprinkle 1 teaspoon salt over shrimp; stir 1 minute. Rinse under cold running water again; drain. Repeat with shrimp and 1 teaspoon salt. Rinse and drain well. Transfer shrimp to several layers of paper towels and pat dry. Whisk egg white, 1 tablespoon cornstarch, and remaining 1/4 teaspoon salt in medium bowl; stir until shrimp are coated with batter. Cover and chill at least 1 hour and up to 3 hours.
• Whisk broth, rice wine, sesame oil, white pepper, and remaining 1 teaspoon cornstarch in small bowl; set aside.
• Attach deep-fry thermometer to side of 14-inch-diameter flat-bottomed wok or heavy large deep saucepan. Pour 4 cups oil into wok or saucepan and heat over medium-high heat until thermometer registers 375°F. Using slotted spoon, add shrimp (with batter clinging to surface) in batches of 5 or 6; cook just until shrimp turn pink, stirring and separating any that stick together, about 30 seconds. Using slotted spoon, transfer shrimp to plate. Transfer 1 tablespoon oil from wok to small bowl and reserve. Carefully pour remaining oil from wok into metal bowl (reserve for another use). Wash and dry wok.
• Heat same wok or heavy large skillet over high heat until drop of water evaporates on contact. Add reserved 1 tablespoon oil and swirl. Add green onions and ginger; stir 10 seconds. Add shrimp and peas. Stir in broth mixture; stir-fry until shrimp are just opaque in center and sauce coats shrimp, about 30 seconds. Transfer to bowl and serve.

Steps:

• Place shrimp in colander; rinse under cold running water. Drain. Sprinkle 1 teaspoon salt over shrimp; stir 1 minute. Rinse under cold running water again; drain. Repeat with shrimp and 1 teaspoon salt. Rinse and drain well. Transfer shrimp to several layers of paper towels and pat dry. Whisk egg white, 1 tablespoon cornstarch, and remaining 1/4 teaspoon salt in medium bowl; stir until shrimp are coated with batter. Cover and chill at least 1 hour and up to 3 hours.
• Whisk broth, rice wine, sesame oil, white pepper, and remaining 1 teaspoon cornstarch in small bowl; set aside.
• Attach deep-fry thermometer to side of 14-inch-diameter flat-bottomed wok or heavy large deep saucepan. Pour 4 cups oil into wok or saucepan and heat over medium-high heat until thermometer registers 375°F. Using slotted spoon, add shrimp (with batter clinging to surface) in batches of 5 or 6; cook just until shrimp turn pink, stirring and separating any that stick together, about 30 seconds. Using slotted spoon, transfer shrimp to plate. Transfer 1 tablespoon oil from wok to small bowl and reserve. Carefully pour remaining oil from wok into metal bowl (reserve for another use). Wash and dry wok.
• Heat same wok or heavy large skillet over high heat until drop of water evaporates on contact. Add reserved 1 tablespoon oil and swirl. Add green onions and ginger; stir 10 seconds. Add shrimp and peas. Stir in broth mixture; stir-fry until shrimp are just opaque in center and sauce coats shrimp, about 30 seconds. Transfer to bowl and serve.