Chao Ha Qiu
(Chinese stir-fried shrimp with peas)
Image © iStockphoto
- Large shrimp, peeled and deveined -- 1 pound
- Egg white, beaten -- 1
- Cornstarch -- 1 tablespoon
- Salt -- 1/2 teaspoon
- Chicken stock -- 1/2 cup
- Soy sauce -- 2 tablespoons
- Rice wine or sherry -- 1 tablespoon
- Oil -- 1/4 cup
- Onion, thinly sliced -- 1/2
- Ginger, minced -- 1 tablespoon
- Garlic, minced -- 1 tablespoon
- Peas -- 1 cup
- Water -- 3 tablespoons
- Cornstarch -- 2 tablespoon
- Salt and white pepper -- to taste
- In a large bowl, mix together the shrimp, egg white, 1 tablespoon cornstarch and salt. In another bowl, stir together the chicken stock, soy sauce and rice wine.
- Heat the oil in a wok or large pot over medium-high flame. Add the onion, ginger and garlic and stir fry, stirring constantly, until the onion is just cooked through but still crisp. Add the shrimp and continue to stir fry until the shrimp turns opaque.
- Stir in the chicken stock mixture and peas and reduce heat to medium-low. Simmer for 1 or 2 minutes until the shrimp is cooked through.
- In a small bowl, stir together the 3 tablespoons water and 2 tablespoon cornstarch to make a slurry. Stir just enough of the slurry into the simmering shrimp to thicken it lightly.
- Season to taste with salt and white pepper and serve with steamed rice.
Chao Ha Qiu Variations
- Use 2 or 3 scallions, cut into 1-inch pieces, instead of the onion.
- Add 1 or 2 tablespoons of dried prawns — soaked in water, squeezed dry, and finely chopped — with the garlic and ginger.
- Stir in 2 teaspoons of sesame oil at the end for added flavor.