Hot and Sour Shrimp

Hot and Sour Shrimp

Chinese hot and sour shrimp cooks quickly so need
to have all ingredients ready before heating up
the wok.

Marinating time in not included in prep time (8-24 hours).


1 tablespoon sherry wine (or rice wine)
1 tablespoon peanut oil (or corn oil)
1 egg white
1 teaspoon kosher salt
1 1/2 tablespoons cornstarch
1 lb medium shrimp, peeled and de-veined
1/4 lb snow peas, ends cut off and strings removed
1/2 lb carrots, peeled and sliced (1/8-inch rounds)
2 tablespoons chinese fermented black beans (with salt--do not
use ones seasoned with 5-spice powder)
2 tablespoons chopped green onions
2 teaspoons minced fresh ginger
3/4 teaspoon dried red pepper flakes
2/3 cup chicken broth
2 tablespoons sherry wine
2 tablespoons rice vinegar
4 teaspoons sugar
1 tablespoon soy sauce
4 cups water
4 tablespoons peanut oil (or corn oil)
1 tablespoon cornstarch, disolved in
1 1/2 tablespoons chicken broth


To make marinade:

Combine 1 tablespoon sherry (or rice wine), 1
tablespoon oil, egg white and 1 1/2 tablespoons
cornstarch in processor and mix until smooth and
thick (under 1 minute).

Transfer to medium bowl or mariniating dish.
Add shrimp and toss.

Cover and chill overnight or at least 8 hours.

Cook snow peas in boiling water 5 seconds.
Drain and rinse.

Add snow peas to carrots and set aside. In a
small bowl combine black beans, chopped green
onion,ginger, garlic and red pepper flakes
and set aside.

Combine sauce ingredients (chicken broth-soy sauce)
and set aside.

In a small saucepan combine 4 cups water and 1
tablespoon oil and bring to simmer over medium-high
heat.

Add shrimp mixture to saucepan, cook 1 minute or
until shrimp is partially cooked. Drain.

Heat wok over high heat and add 3 tablespoons oil,
swirling wok to coat pan with oil.

Reduce heat to medium high. Heat until garlic foams
when dropped in pan.

Add black bean/ginger mixture to wok and stir for
10-15 seconds. Add carrots to wok, cooking for
15 seconds before adding snow peas.

Toss gently and cook another 10 seconds.

Add sauce to wok. Bring mixture to a simmer,
stirring well. Cover wok and simmer 20 seconds.

Add shrimp to wok, swirling and stirring to
combine with other ingredients. Reduce heat to low.

Add cornstarch mixture and cook for another 10-15
seconds or until mixture is thickened.