Name: Crystal Shrimp (Soi Jing Har Kau)
Cuisine: China
Ingredients: 4 tablespoons white wine; 3½ cups peanut oil; 4 tablespoons white vinegar; 1 egg white, beaten; Pinch of white pepper; ½ teaspoon salt; White portion of 1 scallion, thinly sliced; 1½ tablespoons shredded sweet red pepper; 1 teaspoon white wine; 1½ teaspoons cornstarch; ½ teaspoon light soy sauce; 1 teaspoon cornstarch; 5 tablespoons chicken broth; ¼ teaspoon salt; 20 medium shrimp: shell, devein, wash, dry; 4 tablespoons sugar; 1 tablespoon shredded scallions; Sprigs of coriander; 1 tablespoon shredded ginger; 1 thin slice of fresh ginger, cut into 6 pieces

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This elegant dish is famous in Shanghai, and the name is descriptive of its appearance. The shrimp, after cooking, have almost a crystalline, translucent glaze, and are as beautiful to look at as they are delicious to eat.

Ingredients

20 medium shrimp: shell, devein, wash, dry
1 egg white, beaten
½ teaspoon salt

Method

Marinate shrimp in egg white, salt, pepper, wine, and cornstarch for 1 hour. Combine all sauce ingredients; set aside.
Heat a wok over high heat for 40 seconds; add peanut oil. When a wisp of white smoke appears, add shrimp and oil-blanch them until they become pink and curl up. Remove shrimp from wok with a strainer and drain over a bowl.
Pour oil fr