Stuffed Shrimp with Vegetable Stir Fry

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Stuffed Shrimp with Vegetable Stir Fry
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
3
Ingredients
3
100 grams Bamboo shoots (canned, sliced)
20 grams cooked ham (without rind)
20 grams Snow peas
1 carrot (about 20 grams or 1 ounce)
9 raw, unpeeled King prawn
salt
2 tablespoons neutral vegetable oil
freshly ground peppers
125 milliliters Chicken broth
1 tablespoon cornstarch
1 teaspoon sesame oil
Bakers twine
How healthy are the main ingredients?
Bamboo shootshamSnow peasesame oilcarrotsalt

Preparation steps

1.

Soak the Donggu mushrooms for about 20 minutes in warm water. Meanwhile, blanch the bamboo shoots in boiling water for about 1 minute. Remove and let cool, then cut into 4 cm (approximately 1 1/2 inch) long matchstick-thick strips. Cut the ham into very thin strips about 4 cm (approximately 1 1/2 inch) long. Rinse the snow peas and carrots, pat dry and cut into thin strips about 4 cm (approximately 1 1/2 inch) long. Remove the mushrooms from the water, trim and cut into thin strips.

2.

Remove the heads from the shrimp, remove the shells down to the tail, then slit the shrimp along its back and remove the black intestine with a knife.

3.

Rinse the shrimp, pat dry and place with the back side up on a work surface, then deepen the cut lengthwise, without going all the way through.

4.

Mix approximately ¼ of the bamboo, Donggu mushrooms and strips of ham in a bowl with 1 pinch salt. Divide into 9 portions. Lay a portion crosswise on each shrimp. Close the shrimp around the filling, tie with kitchen twine and place in a heat-resistant bowl.

5.

Pour about 500 ml (approximately 2 cups) of water into a wok and bring to a boil. Carefully place the bowl with the shrimp in a bamboo steamer basket, cover and place in the wok. Steam for about 5 minutes, then remove the shrimp and place on a plate. Pour out the water and dry the wok.

6.

Heat vegetable oil in the wok over high heat. Add the rest of the bamboo shoots, Donggu mushrooms, ham, snow peas and carrots. Season with salt and 1 pinch of pepper, and stir-fry for about 2 minutes. Pour in the chicken broth, cover and bring to a boil over high heat. Mix the cornstarch with 2 tablespoons of water, pour over the vegetables and stir well. Drizzle with sesame oil, pour over the shrimp and serve with rice. Remove the kitchen twine before eating the shrimp.