Jade Bamboo Shrimp
A classic Chinese shrimp dish featuring succulent prawns and crisp bamboo shoots, beautifully white and elegantly presented.
Ingredients
12 items- Prawns (large) 500 g
- Dried bamboo shoots (yulanpian) 50 g
- Ginger 3 slices
- Scallions 2 stalks
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- White pepper 1/4 tsp
- Egg white 1/2
- Cornstarch 1 tbsp
- Vegetable oil as needed
- Broth or water 4 tbsp
Nutrition
Steps （5 steps）
Peel and devein prawns, leaving tail shell; pat dry. Marinate with 1 tbsp wine, half egg white, pinch salt, 1/2 tbsp cornstarch for 10 minutes until sticky.
Soak dried bamboo shoots until soft, then slice. Blanch in boiling water for 1 minute to remove astringency; drain and cool.
Mix 4 tbsp broth, 1/2 tsp salt, 1/2 tsp sugar, 1/4 tsp white pepper, and 1 tbsp cornstarch slurry (cornstarch + water 1:2) in a small bowl.
Heat oil in wok over medium to 140°C. Stir-fry prawns for 30 seconds until opalescent and curled; remove.
Sauté ginger and scallions (20 seconds), add bamboo shoots, stir-fry 1 minute. Return prawns, pour sauce, increase heat to high, stir-fry 30 seconds until sauce thickens and coats. Drizzle with oil and serve.
Tips
Marinating with egg white and starch keeps the prawns tender. Avoid overheating the oil for prawns; cook just until done. The sauce should be slightly runny to coat well.
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