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Restaurant: Chinatown Brasserie
Chef: Joe Ng

Ingredients

8 pieces U-10 shrimp, peeled and deveined

4 egg whites

5 tablespoon soybean oil

Pinch plus 1 tablespoon cornstarch

2-inch piece ginger, peeled and minced

1 bunch scallions, chopped

1 tablespoon peeled and chopped garlic

2 ounces king oyster mushrooms, sliced

2 ounces water chestnuts, sliced

2 ounces chicken stock

1 tablespoon salt

2 tablespoons sugar

1½ teaspoons ground white pepper

5 ounces broccoli florets

Directions

1. Marinate shrimp with 1 egg white, oil, and a pinch of cornstarch. Set aside.
2. Preheat wok and add 3 tablespoons of oil. Sauté shrimp until translucent. Remove from heat and set aside. Discard oil, wipe clean and dry wok.
3. Add the remaining 1 tablespoon oil to hot wok. Sauté ginger, scallions and garlic for 20 seconds.
4. Add mushrooms and water chestnuts and sauté until crisp. Add chicken stock, salt, sugar and pepper.
5. Add shrimp and sauté until hot. Season with more sugar and white pepper to taste.
6. In a small bowl, dilute cornstarch in 2 ounces of water and stir.
7. Add cornstarch solution to vegetables and shrimp mixture in wok, stirring frequently to avoid clumping until sauce lightly thickens. Set aside.
8. Meanwhile, steam broccoli florets until bright green but crisp.
9. Wipe clean and dry wok. Heat a small amount of oil. Add the remaining egg whites and cook until set.
10. Plate the shrimp and vegetables with the eggs layered on top. Surround with broccoli.

Serves 4

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