Ingredients
1 lb. Thai Gold Peeled and Deveined White Shrimp
1 1/2 teaspoon corn starch
a few thin slices of cucumber for garnishing
small dipping saucer dark vinegar
Marinade
1/3 teaspoon salt
½ tablespoon cooking wine
pepper to taste
½ egg white
Seasoning
3 tablespoon chicken stock
1 teaspoon cooking wine
¼ teaspoon chicken bouillon powder
Sauce
1 tablespoon water
2/3 teaspoon corn starch
Method
- Mix 1 teaspoon salt thoroughly to Thai Gold white shrimp and rinse well with water. Drain and towel dry.
- Add marinade and sit for 20 minutes. Then mix well with corn starch
- Heat up cooking oil to high temperature and add in white shrimp to deep fry very briefly. Take shrimp aside and drain.
- Add minced garlic and shrimp to pan fry in medium heat till both sides turn golden yellow and sprinkle cooking wine.
- Heat up 1 tablespoon cooking oil and add seasoning to come to a boil.
- Add shrimp in wok to stir fry and mix sauce in thoroughly. Dip it in dark vinegar to serve.
Thai Gold.