Butterfly Shrimp with Snowpeas
Yield
4 servingsPrep
2 hrsCook
5 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
shrimp
medium-sized, fresh or frozen |
|
| ⅓ | pound |
snow pea pods
fresh |
|
| 8 | large |
water chestnuts
fresh or canned |
*
|
| ½ | cup |
enoki mushrooms
unpeeled |
*
|
| 2 | teaspoons |
ginger
fresh, slivered |
|
| 1 | clove |
garlic
minced |
|
| 2 | each |
scallions, spring or green onions
|
|
| 3 | tablespoons |
peanut oil
|
|
| ½ | cup |
chicken broth
|
|
| 2 | teaspoons |
soy sauce, tamari
thin |
|
| 1 | teaspoon |
sherry
dry |
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
cornstarch
mix with water to form a paste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
shrimp
medium-sized, fresh or frozen |
|
| 151.2 | g |
snow pea pods
fresh |
|
| 8 | large |
water chestnuts
fresh or canned |
*
|
| 118 | ml |
enoki mushrooms
unpeeled |
*
|
| 1E+1 | ml |
ginger
fresh, slivered |
|
| 1 | clove |
garlic
minced |
|
| 2 | each |
scallions, spring or green onions
|
|
| 45 | ml |
peanut oil
|
|
| 118 | ml |
chicken broth
|
|
| 1E+1 | ml |
soy sauce, tamari
thin |
|
| 5 | ml |
sherry
dry |
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
cornstarch
mix with water to form a paste |
*
|
Directions
Preparation: Soak snowpeas in cold water for 2 hours to make crisp.
Soak shrimp in salted cold water for 1 hour.
Drain straw mushrooms.
Break off ends of snowpeas.
Peel and rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, and spreading shrimp almost flat. Cut freen onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix stock, soy sauce, sherry, salt and sugar. Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp and stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add garlic and ginger; stir-fry another 30 seconds. Add snowpeas and water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snowpeas are bright green. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp. Stir briefly. Serve immediately. HINT: snowpeas should be slightly undercooked when served.
