Shrimp Chow Mein Recipe
Shrimp Chow Mein is an excellent dish for your weekend luncheons. This unique and well flavored noodle and shrimp preparation is incomparable. Try this wonderful Shrimp Chow Mein recipe.
Ingredients
1/2 lb. fresh shrimp
Marinade:
1 teaspoon rice wine or dry sherry
1/2 teaspoon salt
1 egg white
1 teaspoon cornstarch
6 dried black mushrooms
3 cups hot water
Seasoning sauce:
3 cups water
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons soy sauce
1/4 teaspoon pepper
3 qts. water (12 cups)
1 teaspoon salt
1 teaspoon vegetable oil
1 lb. Chinese egg noodles
6 cups oil for deep-frying
1 tablespoon vegetable oil
3 green onions, chopped in 1-inch pieces
5 slices fresh ginger root
2/3 cup shredded bamboo shoots
1/2 cup shredded carrot
1 tablespoon cornstarch
2 tablespoons water
1/3 lb. fresh spinach, chopped
Directions
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Combine marinade ingredients in a medium bowl.
Add shrimp; mix well.
Let stand 15 minutes.
Soak dried mushrooms in 3 cups hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Shred softened mushrooms with a cleaver.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
Bring 3 quarts water to a rapid boil in a 5-quart pot.
Add salt, 1 teaspoon vegetable oil and noodles.
Cook until noodles are tender; drain.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Place half the cooked noodles in a large strainer with a long handle.
Submerge noodles and strainer in hot oil and deep-fry about 1 minute until noodles are golden brown.
Remove from oil, draining well over wok.
Place fried noodles on a large platter.
Repeat with remaining noodles.
Heat 1 tablespoon vegetable oil in a large saucepan over medium heat 30 seconds to 1 minute.
Stir-fry green onions and ginger root about 1 minute until fragrant.
Add shredded mushrooms, bamboo shoots and carrot.
Stir-fry 1 minute.
Add seasoning sauce.
Bring to a boil.
Dissolve cornstarch in 2 tablespoons water to make a paste.
Add spinach, marinated shrimp and cornstarch paste to mixture in saucepan.
Stir until sauce thickens slightly.
Spoon over deep-fried noodles.
Rinse and pat dry with a paper towel.
Combine marinade ingredients in a medium bowl.
Add shrimp; mix well.
Let stand 15 minutes.
Soak dried mushrooms in 3 cups hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Shred softened mushrooms with a cleaver.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
Bring 3 quarts water to a rapid boil in a 5-quart pot.
Add salt, 1 teaspoon vegetable oil and noodles.
Cook until noodles are tender; drain.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Place half the cooked noodles in a large strainer with a long handle.
Submerge noodles and strainer in hot oil and deep-fry about 1 minute until noodles are golden brown.
Remove from oil, draining well over wok.
Place fried noodles on a large platter.
Repeat with remaining noodles.
Heat 1 tablespoon vegetable oil in a large saucepan over medium heat 30 seconds to 1 minute.
Stir-fry green onions and ginger root about 1 minute until fragrant.
Add shredded mushrooms, bamboo shoots and carrot.
Stir-fry 1 minute.
Add seasoning sauce.
Bring to a boil.
Dissolve cornstarch in 2 tablespoons water to make a paste.
Add spinach, marinated shrimp and cornstarch paste to mixture in saucepan.
Stir until sauce thickens slightly.
Spoon over deep-fried noodles.
