Cantonese-Style Stir-Fried Shrimp
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 4
Ingredients
1 pound jumbo shrimp (21 to 25 count), peeled and deveined1 tablespoon dry sherry 2 teaspoons soy sauce 2 - 3 scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved2 medium cloves garlic, minced (about 2 teaspoons)½ inch piece fresh ginger, peeled and minced (about 2 teaspoons)½ cup simplest shrimp broth (see below) or water2 teaspoons toasted sesame oil 2 teaspoons oyster sauce 1 teaspoon granulated sugar 1 teaspoon cornstarch 2 tablespoons peanut oil or vegetable oil3 ounces ground pork, broken into rough 1-inch pieces2 large egg whites
Simplest Shrimp Broth
shells from jumbo shrimp (one pound), 21 to 25 count¾ cup cold water ¼ teaspoon ground white pepper or ground black pepperInstructions
- Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, garlic, and ginger in small bowl; set aside. Stir together shrimp broth (or water), sesame oil, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
- Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add 1 tablespoon peanut oil and swirl to coat bottom of pan. Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Transfer shrimp to large plate and set aside. Return skillet to high heat, add 1/2 tablespoon peanut oil and swirl to coat pan bottom. Add ground pork, and cook until pork turns opaque, about 1 minute, breaking down pieces as small as possible with wooden spoon or spatula. Push pork to sides of pan, clearing a spot in center. Add remaining 1/2 tablespoon peanut oil and scallion mixture and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into pork. Return shrimp to pan and stir to combine. Remix broth mixture and stir into skillet; cook, stirring constantly, until sauce has thickened, 30 to 45 seconds. Off heat, stir egg whites into skillet until opaque and gently set. Transfer to serving plate, sprinkle with scallion greens, and serve.
- Bring shells, water and pepper to boil in small saucepan over medium-high heat. Cover pan and reduce heat to low; simmer until fragrant, 10 to 15 minutes. Strain; set 1/2 cup aside for use in one stir-fry recipe.
for the simplest shrimp broth
Time
1 hourYield
Serves 4Ingredients
1 pound jumbo shrimp (21 to 25 count), peeled and deveined
1 tablespoon dry sherry
2 teaspoons soy sauce
2 - 3 scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
2 medium cloves garlic, minced (about 2 teaspoons)
½ inch piece fresh ginger, peeled and minced (about 2 teaspoons)
½ cup simplest shrimp broth (see below) or water
2 teaspoons toasted sesame oil
2 teaspoons oyster sauce
1 teaspoon granulated sugar
1 teaspoon cornstarch
2 tablespoons peanut oil or vegetable oil
3 ounces ground pork, broken into rough 1-inch pieces
2 large egg whites
Simplest Shrimp Broth
shells from jumbo shrimp (one pound), 21 to 25 count
¾ cup cold water
¼ teaspoon ground white pepper or ground black pepper
Test Kitchen Techniques
Ingredients
1 pound jumbo shrimp (21 to 25 count), peeled and deveined
1 tablespoon dry sherry
2 teaspoons soy sauce
2 - 3 scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
2 medium cloves garlic, minced (about 2 teaspoons)
½ inch piece fresh ginger, peeled and minced (about 2 teaspoons)
½ cup simplest shrimp broth (see below) or water
2 teaspoons toasted sesame oil
2 teaspoons oyster sauce
1 teaspoon granulated sugar
1 teaspoon cornstarch
2 tablespoons peanut oil or vegetable oil
3 ounces ground pork, broken into rough 1-inch pieces
2 large egg whites
Simplest Shrimp Broth
shells from jumbo shrimp (one pound), 21 to 25 count
¾ cup cold water
¼ teaspoon ground white pepper or ground black pepper
Test Kitchen Techniques
Ingredients
1 pound jumbo shrimp (21 to 25 count), peeled and deveined
1 tablespoon dry sherry
2 teaspoons soy sauce
2 - 3 scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
2 medium cloves garlic, minced (about 2 teaspoons)
½ inch piece fresh ginger, peeled and minced (about 2 teaspoons)
½ cup simplest shrimp broth (see below) or water
2 teaspoons toasted sesame oil
2 teaspoons oyster sauce
1 teaspoon granulated sugar
1 teaspoon cornstarch
2 tablespoons peanut oil or vegetable oil
3 ounces ground pork, broken into rough 1-inch pieces
2 large egg whites
Simplest Shrimp Broth
shells from jumbo shrimp (one pound), 21 to 25 count
¾ cup cold water
¼ teaspoon ground white pepper or ground black pepper
Test Kitchen Techniques
Why This Recipe Works
When developing our shrimp stir-fry, we discovered a few tricks for obtaining perfectly cooked shrimp in a flavorful, lightly thickened sauce: partially butterflying large shrimp (accomplished by deveining) and then cooking them for a mere minute, adding plenty of aromatics right at the end, and adding cornstarch with the liquid.
Instructions
- Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, garlic, and ginger in small bowl; set aside. Stir together shrimp broth (or water), sesame oil, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
- Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add 1 tablespoon peanut oil and swirl to coat bottom of pan. Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Transfer shrimp to large plate and set aside. Return skillet to high heat, add 1/2 tablespoon peanut oil and swirl to coat pan bottom. Add ground pork, and cook until pork turns opaque, about 1 minute, breaking down pieces as small as possible with wooden spoon or spatula. Push pork to sides of pan, clearing a spot in center. Add remaining 1/2 tablespoon peanut oil and scallion mixture and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into pork. Return shrimp to pan and stir to combine. Remix broth mixture and stir into skillet; cook, stirring constantly, until sauce has thickened, 30 to 45 seconds. Off heat, stir egg whites into skillet until opaque and gently set. Transfer to serving plate, sprinkle with scallion greens, and serve.
- Bring shells, water and pepper to boil in small saucepan over medium-high heat. Cover pan and reduce heat to low; simmer until fragrant, 10 to 15 minutes. Strain; set 1/2 cup aside for use in one stir-fry recipe.
for the simplest shrimp broth
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