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Serves/Makes: 4

Ingredients:

• 1 pound raw small shrimps in their shells (about 26 to 30 to the pound)
• 1 pound fresh peas, shelled, or 1 cup thoroughly defrosted frozen peas
• 2 teaspoons cornstarch
• 1 egg white
• 2 teaspoons Chinese rice wine, or pale dry sherry
• 1 teaspoon salt
• 2 tablespoons peanut oil or flavorless vegetable oil
• 1 scallion, including green top, cut into 2-inch lengths
• 3 slices peeled fresh ginger root, about 1 inch in diameter and 1/8-inch thick

How to cook Chinese Stir-Fried Shrimp with Peas:

• Shell the shrimp and, with a small, sharp knife, devein them by making a shallow incision down the back and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp under cold running water and pat them thoroughly dry with paper towels. Split each shrimp in half lengthwise, then cut each of the halves in two, crosswise.
• Blanch the freshly shelled peas by dropping them in a quart of rapidly boiling water and letting them boil uncovered for 5 to 7 minutes, or until just tender when tasted. Then drain the peas into a large sieve or colander, and run cold water over them for a few seconds to stop their cooking and set their color. The frozen peas need only be thoroughly defrosted.
• In a large mixing bowl, combine the shrimp and cornstarch, and toss them together with a spoon until each shrimp piece is lightly coated with cornstarch. Add the egg white, wine and salt, and stir them with the shrimp until they are thoroughly mixed together.
• Have the shrimp and peas, and the oil, scallions, ginger, wine, salt and cornstarch mixture within easy reach.
• Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke. Add the scallions and ginger, and stir-fry for 30 seconds to flavor the oil, then remove them with a slotted spoon and discard.
• Immediately drop the shrimp into the pan and stir-fry them for 2 minutes, or until they turn pink. Do not let the shrimp overcook. Then drop in the peas and stir-fry for about 1 minute to heat the peas through. Give the cornstarch mixture a quick stir to recombine it and add it to the pan. Stir for a few seconds until the shrimp are lightly coated with a clear glaze.
• Transfer the entire contents of the pan to a heated platter and serve at once.

Note:

The Chinese name for the Stir-Fried Shrimp with Peas is Ch'ao Hsia Jen.

This recipe for Chinese Stir-Fried Shrimp with Peas serves/makes: 4

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Main Ingredient: Shrimp
Preparation Method: Pan Fried/Sauteed
Cuisine: Chinese