Lung Fung Shrimps
Submitted by sallieg
Lung Fung Shrimps with jumbo shrimp and three kinds of mushrooms deep-fried then wok-tossed in oyster sauce, soy, ginger, and sesame oil. A classic Cantonese banquet-style seafood dish.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
1 hrsLung Fung (dragon and phoenix) is Cantonese banquet cooking at its most refined. Jumbo shrimp and three types of mushrooms get deep-fried separately, then brought together in a glossy wok sauce built on oyster sauce, soy, chicken stock, and a whisper of sesame oil.
Each mushroom brings something different to the plate. Dried Chinese black mushrooms add smoky depth. Straw mushrooms contribute a silky, delicate texture. White button mushrooms give familiar earthiness. Deep-frying each variety individually for just 15-20 seconds sets their texture without overcooking.
The ginger and green onion go into the wok first to perfume the oil, then get discarded if they brown. That subtlety is the mark of refined Cantonese technique: you want their fragrance, not their bite.
Kitchen Tips
- Soak the dried Chinese mushrooms in hot water for a full 20 minutes. Cutting corners on soaking time leaves them chewy and tough in the center
- Test oil temperature with a bread cube. It should brown in one minute. Hotter than that and the shrimp will overcook on the outside while staying raw inside
- The cornstarch slurry at the end thickens the sauce into a glossy coating. Add it in a stream while stirring constantly to avoid lumps
- White pepper at the finish is traditional Cantonese. It adds a gentle, warm heat that’s more aromatic than black pepper
Variations
- Scallop addition: Add seared sea scallops alongside the shrimp for an even more luxurious presentation
- Skip the deep-frying: Pan-sear the shrimp and saute the mushrooms instead for a lighter, less oily version
- Spicy Szechuan twist: Add dried red chilies and Szechuan peppercorns to the wok sauce for numbing heat
Ingredients
Directions
Shell and devein shrimps.
Rinse thoroughly with cold water.
Drain and pat dry.
Soak the dried Chinese black mushrooms in hot water for 20 minutes.
Drain and pat dry. Remove and discard stems.
Cut caps into triangular pieces. Set aside.
Cut straw mushrooms in half and white mushrooms into 4 slices.
Set aside. Cut green onion in 2, separating the white bulb from the green stems.
Cut green stems into 1 inch pieces and set aside for garnish.
Cut two ⅛ inch slices of ginger root and set aside with white bulb of green onion.
In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute.
Do not let it smoke. Add shrimps and fry them until pink and curled.
Drain and set aside.
Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 to 20 seconds each.
Drain and set aside with shrimps.
In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil.
Add slices of ginger root and white bulb of green onion.
Discard any ginger root or onion that turns brown.
Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce.
Mix thoroughly and bring sauce to a boil.
Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce.
Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste. Spoon onto warm serving platter and sprinkle with green onions.
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