Crystal Shrimp

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

Soi Jing Har Kau

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

Asia
China
Shanghai
Main course

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