One Shrimp Two Flavors

Name: One Shrimp Two Flavors (一蝦二味)
Yield: That way it would serve 4 as a main course.
Cuisine: Chinese
Ingredients: 2 tablespoons oil; 1½ pounds very small shrimp (orTT shrimp); 6 small whole scallions, finely chopped; 2 cups oil for velveting; ½ teaspoon salt; 2 tablespoons hoisin sauce (or1 tablespoon hoisin sauce and 1 tablespoon catsup); 6 quarter -sized slices peeled ginger, minced; 1 tablespoon dry sherry; 1 egg white, well beaten; 1 teaspoon sesame oil; 1½ tablespoons cornstarch

一蝦二味

Preparation info

That way it would serve
4
as a main course.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Velveted first, these shrimp are served half white and half seasoned with the reddish hoisin sauce. It’s especially pretty if you serve them on a silver platter with a vegetable in the middle, either Stir-fried Spinach or Broccoli Flowerets, Red-cooked Chinese Mushrooms, or Mushrooms in Oyster Sauce.

Ingredients

1½ pounds very small shrimp (orTT shrimp)

Asia
China
Main course
Spicy

Method

Put the shelled shrimp in a bowl, add the velvet coating, and stir to mingle until smooth. Marinate in the refrigerator for at least 1 hour.

Velvet the shrimp in the oil according to the master recipe, for only about 15 seconds, until the coating whitens. Drain immediately. You may do the velveting up to 1 hour in advance; do not refrigerate