Shrimp and Vegetables for a Crowd, in Batches

Fish and Seafood

Shrimp and Vegetables for a Crowd, in Batches
Ingredients:
1 quart vegetable oil
3 pounds medium shrimp, left whole, their tails left on and their veins removed and discarded; shells left on or not, as preferred
3 Tablespoons Shao Xing wine
1/2 teaspoon ground white pepper
1 teaspoon coarse salt
1 egg white
1/2 cup cornstarch
15 baby bok cai, quartered length-wise
1 pound baby carrots, each cut in half on an angle, then put in a microwave for one minute
1 can straw mushrooms drained very well
1/2 can baby corn, each piece cut in half
1/2 can sliced water chestnuts, drained very well
1/2 can sliced bamboo shoots, drained very well
1 scant teaspoon hot sauce
3 whole scallions, separated, whites and green parts cut in one-inch pieces on an angle
3 to 5 cloves of garlic, minced
1 Tablespoon sesame oil
Preparation:
1. Heat oil and deep-fry the shrimp just until they begin to crisp and start to turn pink. Do undercook them, then drain them on paper towels. Set aside the oil using as one tablespoon for preparing each batch of vegetables in step #3.
2. Put the drained shrimp in a bowl with the wine, salt, pepper, egg white, and cornstarch, mix these well and set aside. This can be made before the guests come, and if making more, prepare each bactch and keep separately in its own bowl set on ice.
3. Mix one batch of bok cai, pre-prepared baby carrots, straw mushrooms, baby corn, water chestnuts and bamboo shoots with the hot sauce for each batch of shrimp.
4. Heat reserved tablespoon of oil, and stir fry the scallions and garlic for one minute, then add the vegetables and stir-fry two minutes before adding the shrimp and its marinade.
5. Stir-fry for two minutes toss with the vegetables for that batch of shrimp and put this into a large serving bowl. Place it on the serving table. Stir in the sesame oil, add a serving spoon, and that''s it!
Note: When the bowl is three-quarters empty, then prepare another batch of this complete dish and add it to the serving bowl, tossing the new ingredients with the batch in the bowl.

Flavor and Fortune is a magazine of: