Ming Shrimp With Hot Sauce

Recipe Ingredients

18 cups	4266ml	Shrimp - peeled & deveined (large)
		Salt & pepper - to taste
1		Egg white
1/2 teaspoon	2.5ml	Cornstarch
2 cups	474ml	Oil
1		Garlic clove - chopped
1/2 cup	31g / 1.1oz	Diced onion
1 1/2 cups	355ml	Sliced water chestnuts
1/2 cup	118ml	Sliced mushrooms
		Chopped scallions
		Hot sauce - (see recipe)

Recipe Instructions

Marinate the shrimp in salt, pepper, egg white, & cornstarch for 30 minutes. Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 minutes, drain through colander or sieve, reserving 2-3 tbs. oil.

Prepare the Hot Sauce. Return reserved oil to wok. Add garlic & onion, letting them brown slightly. Add water chestnuts, mushrooms & shrimp. Blend in Hot Sauce & flip contents of wok for 1-2 minutes or until everything is hot. Place on serving platter & sprinkle with chopped scallions.

Note: Flipping wok is better than stir-frying since the food is not touched in any way.

Source:
MING'S, YORK ROAD; BALTIMORE

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