Lake Tung Ting Shrimp
Experience a taste of elegant Cantonese cuisine with Lake Tung Ting Shrimp, a vibrant stir-fry that balances succulent shrimp with crisp-tender vegetables and aromatic seasonings. Marinated in a light egg white and cornstarch coating, the shrimp are stir-fried until perfectly pink and then simmered in a savory sauce made with chicken broth, soy sauce, and a touch of Shaoxing wine. Crisp matchstick carrots, snow peas, and fragrant garlic and ginger create a delightful contrast of textures and flavors. Finished with a drizzle of sesame oil and a sprinkle of fresh green onions, this quick and easy dish is perfect for weeknight dinners or special occasions. Serve it with steamed rice or noodles for a complete meal bursting with authentic Asian flavors.
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Recipe Information
Ingredients
- 450 grams Shrimp (peeled and deveined)
- 1 large Egg white
- 2 teaspoons Cornstarch
- 3 tablespoons Vegetable oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 medium Carrot (sliced into thin matchsticks)
- 150 grams Snow peas (trimmed)
- 2 stalks Green onion (sliced diagonally)
- 120 milliliters Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Sugar
- 0.25 teaspoon White pepper
- 1 teaspoon Sesame oil
Instructions
Rinse the shrimp thoroughly under cold water and pat them dry with a paper towel.
In a medium bowl, whisk together the egg white and cornstarch until smooth. Add the shrimp and gently toss until well coated. Set aside for 10 minutes to marinate.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the shrimp in batches for 1-2 minutes, just until they turn pink. Remove from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the garlic and ginger for 30 seconds, or until fragrant.
Add the carrot and snow peas to the skillet and stir-fry for 2 minutes, or until the vegetables are crisp-tender.
In a small bowl, combine the chicken broth, soy sauce, Shaoxing wine, sugar, and white pepper. Mix well and pour the sauce into the skillet.
Return the shrimp to the skillet and toss gently to coat in the sauce. Cook for an additional 2-3 minutes until the shrimp are fully cooked and heated through.
Sprinkle with sesame oil and garnish with green onion slices before serving. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
