|Click here to print this recipe
[Prep: 15 minutes | Cook: 20 minutes | Serve: 4 | Calories: 245 per serving ]
2- 1 bell pepper (any color), core removed, cut into pieces
3- 8 baby corn, halved
4- 1/2 of medium size onion, peeled, cut into pieces
5- Headless shrimps, medium size, shell removed, 350g
6- Sweet snap peas, strings removed, 150g
7- Minced garlic, 1 tbsp
.: Seasoning :.
1- Salt, 2/3 tsp
2- White pepper, 1/2 tsp
3- Corn starch, 1 tbsp
1- Sesame oil, 2/3 tsp
2- Juice from the cane of Top shell, 1/2 cup
3- Corn starch, 2 tbsp
4- Salt, 2/3 tsp
Remove the vein from the shrimps. Coat it with 2 tbsp of corn starch. Rinse it well. Dry it and marinade it with the seasoning for 15 minutes. Meanwhile, blanch the top shell with the sweet snap peas for 2 minutes. Drain it well and put it aside.
Heat the non-sticky pan with 1 tbsp. Stir-fry the shrimps until it is completely cooked (about 4-5 minutes). Put it aside.
Add in rice wine (preserve 2 tbsp for later), dark, light soy sauce, and rock sugar. Cover and simmer over medium heat for 15-20 minutes or until the chicken is fully cooked.
Add in the cooked shrimps, top shell, and the sweet snap peas; mix it well. Add in the mixed sauce mixture. Stir-fry all the ingredients until the sauce is thickened. Dish it up and serve it hot.
1- It is better to clean the shrimps with corn starch.
2- You can replace the top shell juice from the cane by the chicken broth.
Copyright © Tonykarenkitchen.com. All rights reserved.
Tony and Karen Kitchen Service Center
||My 2nd cook book is available now in HK. You can find it in most of the well know book store in HK. The price is only 48$ HK. The book contain both English and Chinese Instruction. It has a lot of secret recipes that I have never been disclosed in the website. If you live outside of hong kong, you can buy my book in YesAsia For more detail, Please click here for detail.
Thank you so much for your support!