Kung Ming Shrimp
Crisp, puffed rice noodles form a bed for a mixture of shrimp and straw mushrooms, stir-fried with garlic, ginger, and rice wine.
- Shrimp - 1 1/2 lb, peeled and deveined
- Sesame Oil - 1 tablespoon
- Egg Whites - 2, one beaten
- Cornstarch - 1/4 cup
- Peanut Oil - For deep frying
- Rice Noodles - 1 package
- Peanut Oil - 1/4 cup
- Straw Mushrooms - 2 oz
- Salt and freshly ground white pepper
- Green Onions - 3/4 cup, minced
- Ginger - 1 teaspoon, minced
- Garlic - 1 teaspoon, minced
- Rice wine - 3 tablespoons (alt. sherry)
- Chicken Stock - 1/4 cup
- Sugar - 1 teaspoon
Work the shrimp with the sesame oil, the unbeaten egg white, and half the cornstarch. Let stand for 30 minutes or longer. Heat peanut oil in a deep fryer or large saucepan to 370 F. Add the rice noodles. As soon as the noodles puff, remove with a slotted spoon or wire skimmer and drain on paper towels. Heat peanut oil in a wok until hot and stir-fry the shrimp briefly. Add the mushrooms. Cook and toss, then season to taste with salt and pepper. Add the beaten egg white, toss, and remove the shrimp and mushrooms, putting them on a plate. Add the green onions, ginger, garlic, wine, stock, sugar, and remaining cornstarch. Toss and cook 30 seconds. Add the shrimp and mushrooms and toss to heat through.
To serve: Spread noodles on four plates. Serve the shrimp mixture over the noodles.