Do you remember Lake Tung Ting? Have you ever been to Chinese restaurants and wondered about the name of this recipe? This Lake Tung Ting Chinese Food should be very familiar to you, it has heavenly white shrimp, broccoli, snow peas, carrots and sometimes baby corn swimming in white translucent sauce. It is so yummy!
Lake Tung Ting is a Hunan province Cuisine. The shrimp is completely white and sweet. It is served with white translucent sauce and silky clouds of egg whites. This recipe version is made easy, for everyday cooking and should be very close to authentic taste. An adaptation recipe from Chef Michael Tong.
Easy Lake Tung Ting Shrimp
INGREDIENTS:
12 pieces shrimp, peeled and deveined
1 tablespoon + 1 teaspoon cornstarch
Pinch of salt
1 large egg white
1 teaspoon peanut oil (vegetable oil)
For the Sauce:
2 tablespoons Shao Xing Jia Fan rice wine (Cooking wine)
¼ cup Chicken Stock
2 teaspoons cornstarch
1 teaspoon sugar
¼ teaspoon salt
Pinch of ground white pepper
8 broccoli florets
½ cup sliced Jolly mushrooms, drained
½ cup carrots, sliced in flower shape
2 scallions or green onions, white part only, trimmed and sliced diagonally into 4 inch pieces
Peanut oil
Toasted Garlic bits, garnish
INSTRUCTIONS:
First clean the shrimp from smell and dirt: In a bowl, add 1 teaspoon cornstarch, and pinch of salt to shrimp. Mix it well and wash under cold running water. Drain water and pat it with paper towels until dry.
In a bowl, add the egg white, the remaining 1 tablespoon cornstarch, and the oil and mix well. Transfer the shrimp into a container with a cover and refrigerate for 1 hour. Set aside.
For the Sauce: In a bowl, add rice wine, chicken stock, cornstarch, sugar, salt, white pepper and stir well. Set it aside.
Cook or steam the broccoli. In a pot of boiling water, cook the broccoli until it turns bright green for about 1 minute. Drain well from water and transfer into the serving platter. Set aside.
Heat the oil in the wok to 160°C. Add the shrimp individually so they don’t stick together.
Let it cook for 40 seconds each, stir lightly until it turns white. Remove the shrimp using a stainless steel mesh strainer and transfer into a strainer bowl. Set aside.
From the same wok, heat about 2 tablespoons of oil over high heat. (Discard excess oil).
Add the carrots, mushrooms and scallions., Stir-fry for 1 minute. Then, add the shrimp with rice wine mixture. Stir-fry for 30 seconds and turn off heat.
Transfer into the serving plate lined with hot cooked broccoli. Garnish on top with toasted garlic bits. Serve and enjoy!
