Stir-fried Prawns with Bamboo Shoots
Succulent prawns paired with tender bamboo shoots create a delicate and flavorful dish, perfect for a Cantonese banquet.
Ingredients
12 items- Large prawns 12 (about 300g)
- Dried bamboo shoots (yulan) 30g
- Spring onions 2 stalks
- Ginger 1 small piece
- Shaoxing wine 1 tablespoon
- Salt 1/2 teaspoon
- White pepper A pinch
- Egg white 1
- Cornstarch 1 tablespoon
- Broth or water 2 tablespoons
- Cooking oil 2 tablespoons
- Sesame oil 1 teaspoon
Nutrition
Steps （9 steps）
Rinse the prawns, shell them, butterfly the back with a knife, and remove the vein. Rinse again and pat dry with paper towels.
Place the prepared prawns in a bowl, add a pinch of salt, white pepper, egg white, and half the cornstarch. Mix well and marinate for 10 minutes.
Soak the dried bamboo shoots in warm water until soft, then blanch in boiling water for 1 minute. Drain and set aside.
In a small bowl, combine the broth, remaining cornstarch, a pinch of salt and white pepper. Stir to form a sauce.
Heat a wok over medium heat, add 2 tablespoons of oil, increase to high heat. When the oil is shimmering (about 180°C), add the prawns and quickly stir-fry until they turn pink and curl, about 40 seconds. Remove.
Leave a little oil in the wok, add the spring onion and ginger slices, stir-fry over medium-low heat until fragrant, about 20 seconds.
Increase to high heat, add the bamboo shoots and stir-fry for 30 seconds to heat through.
Return the prawns to the wok, splash in the wine along the side, then pour in the prepared sauce. Stir-fry vigorously for about 15 seconds until the sauce thickens and coats everything evenly. Drizzle with sesame oil.
Turn off the heat, transfer to a serving plate, and serve immediately while hot.
Tips
Key tip: Adding egg white and cornstarch to the marinade ensures the prawns remain tender. Do not overheat the oil when initial stir-frying; shimmering oil is sufficient. Blanching the bamboo shoots removes any raw flavor and keeps them crisp.
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