restaurant week - recipes sautéed shrimp and broccoli with egg white

restaurant week - recipes sautéed shrimp and broccoli with egg white

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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