This dish is a classic in American Chinese cuisine. To economize, early Chinese immigrants from southern China opted for shrimp instead of lobster to replicate this traditional Cantonese meal. The dish is characterized by a rich, savory sauce with egg drops. The sauce makes it perfect for serving over rice and noodles, providing a full culinary experience. This recipe is yet another example of using a thick sauce to accomplish this culinary goal.
Ingredients (serving for 2)
6 jumbo shrimp with EZ peel shell, defrosted and peeled
1 cup of chopped Portobello mushrooms
1/4 cup of scallion tops (green portion of scallions)
1/4 cup of scallion stems (white portion of scallions)
1 egg, beaten
2 tablespoons of Wok with Tak Basic Seasoning Mix (or other seasoning agents as desired)
2 tablespoons of canola oil
2 tablespoons of cornstarch to create a cornstarch/water suspension of 1:3 ratio
Salt
Hot water
Steps
Begin by heating the wok on high.
Pour 2 tablespoons of cooking oil into the heated wok.
Allow the oil to heat until it starts to smoke lightly.
Reduce the heat and let the oil smoke gently for about 15 seconds (refer to the video in Lesson 3 on spot seasoning for more details).
Turn the heat back up to high.
Add the shrimp to the wok.
Stir-fry for around 60 seconds until the shrimp is about 80% cooked.
Take the shrimp out of the wok and set them aside.
Decrease the heat.
Pour most of the cornstarch and water mixture into the wok.
Adjust the thickness of the gravy by adding hot water (consult the video for guidance).
Add Portobello mushrooms to the gravy.
Include Wok with Tak Basic Seasoning Mix and salt to taste.
Turn off the heat.
Gradually stir in the egg to create egg drop (see video for guidance).
Add scallions.
Move the contents to a serving plate.
Decorate the dish with scallion stems.
The dish is now ready to serve.
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