Ingredients
400 g large shrimp (about 14 oz), 30 g peeled winter bamboo shoots, 20 g rehydrated shiitake mushrooms, 20 fresh green peas, half an egg white.
Seasonings
a pinch each of minced scallion, minced ginger, MSG, and white vinegar, 1 teaspoon each of salt and Sichuan pepper oil, 1/2 tablespoon of Shaoxing wine, 1 tablespoon of water starch, an appropriate amount of clear broth, and 600 g (about 1 1/3 lb) of vegetable oil (about 50 g or 3 1/2 tablespoons will be consumed).
Preparation
1. Remove the stems from the dried shiitake mushrooms, wash them, and slice; wash the winter bamboo shoots and slice them thinly, then blanch both together in a pot of boiling water, remove, and drain.
2. Remove the heads and shells from the prawns, butterfly them by slicing open along the back, devein, rinse clean, then slice into pieces. Place in a bowl and mix with egg white, salt, and water starch until well combined.
Steps
1. In a bowl, combine clear broth, MSG, fine salt, white vinegar, and a little water starch, stirring until smooth to create the sauce mixture.
2. Heat oil in a wok to 180°C (350°F), add the shrimp slices and gently stir to separate and cook through, then remove and drain the oil.
3. Heat a small amount of oil in the wok, add minced scallion and ginger and stir until fragrant, then add the sliced shiitake mushrooms, bamboo shoots, and rinsed green peas, and stir-fry until cooked through.
4. Add the blanched shrimp slices, drizzle in cooking wine and stir-fry until well combined, pour in the prepared sauce and stir-fry evenly, drizzle with Sichuan pepper oil, then remove from heat and plate.