Ingredients
500 g (about 1 lb) shelled shrimp, 120 g (about 1 cup) fresh young fava beans, 1 egg, 25 g (about 2 tablespoons) broth or stock.
Seasonings
600 g (about 1.3 lbs) lard (or vegetable oil, for frying, about 50 g/3.5 tbsp will be absorbed), 4 g salt, 4 g MSG (optional), 15 ml (1 tbsp) Shaoxing wine, 1 g (1/2 tsp) white pepper, 3 g (1 slice) ginger, 5 g (1 stalk) scallion, 20 g (2.5 tbsp) cornstarch slurry (cornstarch mixed with water).
Instructions
1. Marinate the shrimp with scallions, ginger, 1 g each of salt and MSG, white pepper, and 5 g of Shaoxing wine. Before cooking, remove the scallions and ginger, then coat the shrimp with 10 g of wet cornstarch and egg white batter.
2. Remove the skins from the fava beans and split them in half, blanch them in boiling water twice, then rinse with cold water; slice both the scallions and ginger; mix 3 g each of MSG and salt with the remaining cornstarch slurry, cooking wine, and broth to create a sauce.
3. Leave some oil in the wok, quickly stir-fry the fava beans, then add the shrimp, stir-fry a few more times, pour in the prepared sauce, and once it comes to a boil, toss everything to coat evenly. This dish is beautifully colored, deliciously fresh, and tenderly satisfying.