Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus - cooking recipe

Ingredients
    For the Marinade
    1/2 egg white
    1 teaspoon salt
    1/2 teaspoon pepper
    2 teaspoons cornstarch
    for the shrimp
    8 ounces raw shrimp, peeled and deveined and patted dry
    1 cup peanut oil
    6 ounces cucumbers, split, seeded, cut into slices
    1 teaspoon chopped ginger
    1 teaspoon chopped garlic
    10 pieces dried black mushrooms, soaked in water for 30 minutes and drained
    For the Sauce
    1 tablespoon light soy sauce
    2 teaspoons oyster sauce
    2 teaspoons rice wine
    2 teaspoons cornstarch
    1/3 cup chicken stock
Preparation
    For the marinade: Mix together all of the ingrediants in a bowl.
    Marinate the shrimp in the refrigerator for 30 minutes.
    For the sauce: Mix all of the ingredients in a bowl and set aside.
    Heat the oil in a wok or skillet and stir-fry the shrimp for 20 seconds.
    Remove, drain, and set aside.
    Reserve the leftover oil.
    Heat 1-2 Tablespoons of the reserved oil in the wok and stir-fry the cucumber for 30 seconds.
    Remove, drain, and set aside.
    Heat 1-2 Tablespoons of the reserved oil in the wok and add the ginger and garlic.
    Add the shrimp, cucumber, and wood mushrooms to the wok.
    Add the sauce, and stir-fry for 15 seconds.
    Serve.

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