Shrimp With “lobster Sauce” (Dong Ting Shrimp)
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
Shrimp and vegetables in a velvety egg-white sauce, inspired by a Hunan-style dish named after Lake Dong Ting. This version offers a lighter flavor with rich texture.
Ingredients
- 3/4 lbs raw shrimp (size 16/20) peeled and deveined
- 1 1/2 tsp kosher salt
- 2 egg whites
- 1 tbsp cornstarch
- 2 tsp cornstarch
- 2 tbsp vegetable oil
- 1 cup water
- 1 cup broccoli florets
- 1/4 cup carrot rounds thinly sliced
- 8 snow peas trimmed
- 6 canned baby corn
- 1 tbsp Shaoxing wine or dry Marsala wine
- 1/8 tsp white pepper powder
- 1/4 tsp sesame oil
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 82.5 mg
- Iron: 2.28 mg
- Magnesium: 92.6 mg
- Phosphorus: 466 mg
- Potassium: 706 mg
- Zinc: 3.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 tsp kosher salt
- 2 egg whites
- 1 tbsp cornstarch
- 2 tsp cornstarch
- 2 tbsp vegetable oil
- 1 cup water
- 1 cup broccoli florets
- 6 canned baby corn
- 1 tbsp Shaoxing wine or dry Marsala wine
- 1/8 tsp white pepper powder
- 1/4 tsp sesame oil
Prepare
- 3/4 lbs raw shrimp (size 16/20), peeled and deveined
- 1/4 cup carrot rounds, thinly sliced
- Trim 8 snow peas
Let's Cook
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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.
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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.
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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.
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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.
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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.