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Lung Fung Shrimps















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


12 each shrimp
4 each mushrooms, chinese
6 each enoki mushrooms
4 each mushrooms
1 each scallions, spring or green onions
2 each ginger root
4 cups vegetable oil
1 cup chicken broth
1 teaspoon cooking wine
¼ teaspoon salt
½ teaspoon sugar
1 teaspoon soy sauce, tamari
2 tablespoons oyster sauce
1 tablespoon cornstarch
2 tablespoons water
3 sesame oil
1 x white pepper


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 1967100% of calories from fat
 % Daily Value *
Total Fat 219g 337%
Saturated Fat 28g 142%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 556mg 23%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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