Stir-fried Shrimps With Vegetables

Time to come back to one of my favourite food - seafood! I especially love them cooked simply. There's a toss up between grilled, steamed or stir fried on my preferred cooking method for it. But since the prawns I have are frozen, I thought grilling and steaming would not be appropriate so out came this recipe which I adapted from Huang Su-Huei's Chinese Cuisine cookbook. It was very yummy that I was able to finish it all by myself!


Stir-fried Shrimps With Vegetables

250 g  raw shrimps or prawns - peeled and deveined
1/4 tsp salt
1 tsp cooking wine
1/2 egg white - slightly beaten
3/4 Tbsp cornstarch
1/3 cup oil
2 Tbsp water
1/2 cup diced carrots
1/2 cup onion - roughly chopped
1/4 cup diced button mushrooms
1/4 cup green peas

*Sauce:
2 Tbsp water
1/3 tsp salt
1 tsp cornstarch
dash of sesame oil
freshly ground black pepper

1. Mix the sauce first - in a bowl, combine all the sauce ingredients, stirring to dissolve the salt and cornstarch. Set aside.
2. In another bowl, dissolve the salt in the cooking wine. Mix this with the shrimps.
3. Add in the egg whites, mix well.
4. Then the cornstarch, mix well again. Set aside and marinate for about 15 minutes.
5. Add 1 Tbsp oil to the shrimp mixture and mix well (to make it separate easily).
6. Heat wok and the oil in medium heat.
7. Fry the shrimps in the wok until just cooked and changes colour (about 3 minutes). Remove and drain on absorbent paper towels.
8. Remove the oil from wok but retain 2 Tbsp in it. Heat the wok again.
9. Stir fry the onion until fragrant.
10. Mix in the carrots, mushrooms, and green peas. Stir fry for a few seconds.
11. Add the water and cook in medium heat until the liquid has completely evaporated and the vegetables are cooked. If it dries up too easily, add more water but only a little at a time.
12. Turn up heat to high and add the fried shrimps. Stir fry for a few seconds.
13. Add the sauce mixture and stir fry quickly to mix. Remove from wok onto a platter and serve.