Ingredients
3/4 pounds of large shrimp
4 egg whites
1 pound of fresh spinach
1 teaspoon sesame oil
Oil for deep frying
2 ounces of ham (julienned)
3 green onions (shredded)
1 cup of chicken stock
1 teaspoon of sugar
1 tablespoon of soy sauce
1/8 teaspoon white pepper
1 teaspoon of chopped ginger
1 teaspoon of chopped garlic
2 tablespoons of cornstarch (dissolved in 2 tablespoons of water)
DIRECTIONS
Peel and de-vein shrimp and butterfly them. Dry shrimp in towel.
Chop spinach (preferably in processor). Place spinach in a clean towel and squeeze juice into a bowl. Reserve spinach for another use.
Heat a small pan until fairly hot. Pour juice into the pan. It will boil and foam will come to the top. Skim the foam and reserve. Discard the juice.
Mix 1 egg white with foam and sesame oil. Allow to stand for 30 minutes.
Heat oil in wok. Deep fry shrimp for 1 minute. Remove and drain.
Slightly whip remaining egg whites and pour into hot oil. They will puff. Remove and drain.
Pour all but 2 tablespoons of oil from the wok and heat until almost smoking. Add ginger and garlic. Stir for a few seconds.
Add ham and green onions. Stir fry for 30 seconds. Add stock, sugar, soy sauce, and pepper.
Bring to a boil and thicken with cornstarch.
Return shrimp to pan and simmer for a few seconds.
Gently stir in egg whites and serve.
Recipe by Mark Hartman
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