Lake Tung Ting Shrimp
User Reviews
4.7
30 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
26 mins
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Servings
4
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Calories
247 kcal
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Course
Main Course
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Cuisine
Chinese
Lake Tung Ting Shrimp
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With this Takeout Style, Tung Ting Shrimp stir fry, you can have a healthy dinner on the table in no time. And it is easier than you think to make your favorite takeout at home! This stir fry has so many beautiful veggies in it, plus the juicy shrimp and a delicious Chinese savory sauce adds that authentic takeout taste. It is easy to make at home and tastes better than takeout. Add some steamed rice for a healthy weeknight meal.
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Ingredients
For the shrimp
- 1 lb raw shrimp - see note 1
- 2 teaspoon Chinese cooking wine - see note 2
- ¼ teaspoon salt
- 1 egg white
For the stir fry
- 1 cup broccoli florets
- ½ cup carrot rounds
- ½ cup Snow peas
- 6 baby corn - cut in half - see note 3
- ½ cup water
- 2 tablespoon oil
- 2 cloves garlic - thinly sliced
- 1 inch ginger - minced/grated
- ¼ cup water chestnuts - see note 4
- 1 cup sliced mushrooms or straw mushrooms - see note 5
For the sauce
- 1 cup stock - cold - see note 6
- 1 ½ tablespoon cornstarch/cornflour
- 3 tablespoon Chinese cooking wine - see note 2
- 1 teaspoon sesame oil
- 1 teaspoon oyster sauce
- pinch white pepper
Instructions
Start by marinating the shrimp.
- Whisk the egg white, cooking wine, and salt together until the egg white begins to foam lightly. Add the shrimp and let marinate at least 20 minutes.1lb/450 raw shrimp2 teaspoons Chinese cooking wine¼ teaspoon salt1 egg white
Make sauce.
- Combine all the sauce ingredients in a large measuring cup/jug and stir well to dissolve cornstarch. Set aside.1 cup cold stock1 ½ tablespoons cornstarch/cornflour3 tablespoons Chinese cooking wine1 teaspoon sesame oil1 teaspoon oyster saucepinch white pepper
Cook the hard veg
- Place a wok or large nonstick skillet over medium-high heat, and add in the broccoli florets, sliced carrot, snow peas, baby corn, and a ½ cup of boiling water.1 cup broccoli florets½ cup carrot rounds½ cup snow peas6 baby corn - cut in half½ cup water
- Cover the skillet and allow the veg to steam for a minute or until the water has evaporated. Transfer all the veg to a plate for later.
To make the stir fry.
- Place the skillet/wok back over high heat and heat for at least 1 minute. Add in the oil and once it is shimmering, add the hard veg.2 tablespoons oilcooked veg
- Cook without touching for 1 minute, then stir in the garlic and ginger.2 thinly sliced garlic cloves1 inch minced ginger
- Carefully remove the shrimp from the egg mixture and add them to the skillet. Keep the egg for later.
- Cook for further 2 minutes.
- Add the water chestnuts and mushrooms and stir to combine.¼ cup water chestnuts1 cup sliced mushrooms/straw mushrooms
- Give the sauce a good stir, add it to the pan, and gently drizzle in the reserved egg.
- Bring to a simmer and cook for 1-2 minutes to allow the sauce to thicken.
- Serve immediately.
Notes
- You can use fresh or frozen *ensure they are defrosted) shrimp in this recipe. Size wise go for 20-25 count and 26-30 count.
- Chinese cooking wine shouldn't be mistaken for rice wine vinegar!!! It is also called Shaohsing Rice Cooking Wine, Shaoxing wine, or Shaoxing Cooking Wine. You can find this in most grocery stores in the Asian section; if you can't find Chinese Cooking Wine, sub in dry sherry or sake.
- You can usually buy fresh baby corn at the grocery store, but the canned version works well here too. You find them in the canned veg section or the Asian section of the grocery store.
- Water chestnuts come in a can and can be found in the Asian section of the grocery store. If you can't find them, then leave them out.
- Asian Straw Mushrooms are authentic in this recipe; you can find them in cans in larger grocery stores. I find the texture quite unappealing, so I use sliced baby bellas/chestnut mushrooms. Feel free to use whichever you prefer or can find.
- You can use chicken or vegetable stock for this recipe. Ensure that it is cold, so you don't get lumps when adding the cornstarch/cornflour.
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
18g
(6%)
Protein
19g
(38%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
143mg
(48%)
Sodium
700mg
(29%)
Potassium
450mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3329IU
(67%)
Vitamin C
31mg
(34%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 700mg | 29% |
| Potassium | 450mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3329IU | 67% |
| Vitamin C | 31mg | 34% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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