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egg white Chinese rice wine kosher salt cornstarch shrimp Chinese rice wine freshly squeezed lemon juice soy sauce sugar kosher salt Chinese chili sauce cornstarch cold water noodles chili oil lemon peanut oil yellow onion red bell pepper fennel bulb fresh ginger garlic scallions pepper lemon chili pepper cabbage fennel scallions
Viewed: 58 - Published at: 5 years agoIngredients
- 1 tablespoon egg white
- 2 teaspoons Chinese rice wine or quality dry Sherry
- 1/2 teaspoon kosher salt
- 1 tablespoon cornstarch
- 1 pound medium (25 to 30) shrimp, shelled and deveined
- 1 1/2 cups unsalted chicken stock
- 18 cup Chinese rice wine or quality dry Sherry
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon Chinese chili sauce (Koon Yick Wah Kee brand recommended)
- 1 1/2 teaspoons cornstarch
- 1 tablespoon cold water
- 13 pound Chinese egg noodles (or any thin, fresh pasta)
- 1 1/2 tablespoons chili oil
- The minced zest from half a lemon
- 3 1/2 tablespoons peanut oil
- 1 small yellow onion, cut into 1/4-inch-thick rings
- 1 medium red bell pepper, cut into 1/4-inch-thick strips
- 1 cup 1/4-inch-thick slices fennel bulb
- 4 teaspoons minced fresh ginger
- 4 teaspoons minced garlic
- 2 slim scallions, the green and the white part cut in very thin rounds
- 1/2 teaspoon dried hot pepper flakes
- The julienned zest from half a lemon
- 2 teaspoons thinly sliced rings of hot fresh chili pepper, such as Fresno or Serrano (optional)
- 2 cups 1/2-inch-thick strips of Napa cabbage
- Fennel sprigs
- 2 scallions, the green and the white part cut in very thin rounds
Method
- Mix together the ingredients for the marinade in a medium-sized bowl until thoroughly combined.
- Add the shrimp, toss so they are coated with the marinade, cover and refrigerate for 8 to 36 hours.
- Whisk together all of the sauce ingredients, except the cornstarch and water, in a large bowl and reserve.
- Whisk together the cornstarch and water in a small bowl and reserve.
- Bring four cups of water to a boil in a medium-sized saucepan over high heat, then remove from the heat and add the shrimp.
- Leave them in the hot water just until they turn pink, about 20 seconds.
- Drain and reserve.
- Bring a large pot of water to a rolling boil.
- Add the noodles and stir to separate, then cook until al dente.
- Drain, run under cold water to cool them and drain well.
- Toss in a large bowl with the chili oil and the minced lemon zest.
- Reserve.
- Heat one tablespoon of the peanut oil in a large skillet or wok over medium-high heat until nearly smoking.
- Stir-fry the onions just until they turn golden at the edges, about one-and-a-half minutes.
- Add the bell peppers and stir-fry until they become slightly limp, about two-and-a-half minutes.
- Add the fennel and stir until it begins to turn limp but is still crisp, about three-and-a-half minutes.
- Transfer the vegetables to a plate and return the skillet to the heat.
- Add the additional oil to the skillet and, when the oil is nearly smoking, add the ginger, garlic, scallions and hot chili-pepper flakes and lower the heat to medium so they foam without browning.
- Cook just until they release their fragrance, about 30 seconds.
- Add the lemon zest and the hot pepper slices, stir, then add the Napa cabbage and stir-fry until it becomes glossy and is slightly cooked, about 30 seconds.
- Add the cooked noodles and stir-fry just until they are hot, about two minutes, then add the cooked vegetables and toss until all of the ingredients are mixed.
- Increase the heat to high and add the sauce mixture.
- Cover and bring to a boil, then add the shrimp and toss until they are incorporated into the mixture.
- When the mixture returns to a simmer, add the cornstarch mixture and stir, then cook just until the sauce becomes glossy and slightly thickened, about one minute.
- Transfer to a serving platter or bowl, garnish with the fennel sprigs and scallion rings and serve immediately.
