Ingredients
700 g large shrimp (about 1.5 lbs), 500 g pea shoots (about 1 lb), 2 eggs, 50 g broth (about 1/4 cup).
Seasonings
800 g (about 1 3/4 lb) lard (about 100 g/3.5 oz will be used), 25 g Shaoxing wine, 25 g scallion (trimmed), 10 g ginger, 7 g salt, 2 g white pepper, 40 g cornstarch slurry, 5 g MSG.
Instructions
1. Peel and devein the shrimp by making a cut along the back to remove the vein, then rinse clean and slice each shrimp into pieces; slice the ginger; split the scallions and cut into 2 cm (about 3/4 inch) sections; wash the pea shoots and trim off the tips.
2. Mix 25 g of wet starch with egg whites to form a batter; then combine 3 g each of salt and MSG (or omit) with 10 g of Shaoxing wine, toss the sliced shrimp in this mixture to season, and coat evenly with the egg batter.
3. Use the remaining cooking wine, MSG, salt, wet starch, and 50 g (about 1/4 cup) of broth to make a sauce and set aside; heat a wok, add oil, and slide the shrimp slices into the hot oil to cook through, then remove. This dish is beautifully colored, with tender and fragrant shrimp, crisp pea shoots, and a delicious taste.