Shrimp With “lobster Sauce” (Dong Ting Shrimp)

Let's Cook

1. Step 1.

   In a medium bowl, combine the peeled and deveined shrimp with ½ teaspoon of the kosher salt and 1 egg white. Mix well, then add 2 teaspoons of the cornstarch and mix again until the shrimp are evenly coated.

2. Step 2.

   Preheat a wok over medium-high heat until wisps of smoke rise. Add 1 tablespoon of the vegetable oil and heat until it shimmers. Add the coated shrimp and stir-fry for 1 to 2 minutes, until the outside turns pink but the inside is still slightly translucent. Remove the wok from the heat and transfer the shrimp to a medium bowl; set aside.

3. Step 3.

   In a small bowl, combine 2 tablespoons of water with the remaining 1 tablespoon cornstarch to make a slurry; set aside. In a liquid measuring cup, beat the remaining 1 egg white with 1 teaspoon of water; set aside. Rinse the wok and dry it with a towel.

4. Step 4.

   Return the wok to high heat. Add the remaining 1 tablespoon vegetable oil and heat until it shimmers. Add the broccoli florets, carrot rounds, snow peas, and baby corn. Stir-fry for 1 to 2 minutes, until the broccoli turns dark green. Add the remaining 1 teaspoon salt, ½ cup water, and the Shaoxing wine; stir to combine.

5. Step 5.

   Add the parcooked shrimp to the vegetables. Stir-fry for about 2 minutes, until the sauce thickens slightly and the shrimp are fully cooked (avoid overcooking). If the sauce seems too thin, add about ¼ cup more water as needed. Stir the cornstarch slurry again, then add it to the wok and stir to combine. Drizzle the beaten egg white into the sauce in a thin, steady stream to create threads, stirring gently. Remove the wok from the heat. Sprinkle with white pepper and sesame oil, and stir once more. Serve immediately with steamed rice.