Ingredients
200 g fresh shelled shrimp, 100 g water chestnuts, 1 egg white.
Seasonings
1 teaspoon salt, 1 teaspoon MSG, 1 teaspoon sesame oil, 2 teaspoons water starch, and 500 g (about 1 lb) vegetable oil.
Steps
1. Rinse the fresh shrimp, drain well, and cut into small cubes. Mix with a pinch of salt, egg white, and water starch to coat evenly, then let rest for 10 minutes.
2. Peel the water chestnuts, rinse clean, cut into small cubes, blanch in boiling water until fully cooked, then remove and let cool.
3. Heat vegetable oil in a wok to around 40% hot (about 275°F/135°C), add the diced shrimp and stir gently until cooked through, then remove and let cool. Transfer to a bowl, add the diced water chestnuts, salt, MSG, and sesame oil, toss to combine, then plate and serve.