Stir-fried shrimp with Chinese chives.
Stir-fryingIngredients
- 4 stalks of choy sum (also known as Chinese flowering cabbage).
- 10 frozen shrimp.
- 1/2 bell pepper.
- 1 green chili pepper.
- 5 cloves of garlic.
- 1 tablespoon of seasoned sauce.
- A pinch of salt.
- Potato starch, 0.5 tablespoon.
- 2 tablespoons of water (using a standard tablespoon).
- 3 tablespoons of cooking oil.
- 1 tablespoon of soy sauce.
- 1 tablespoon of oyster sauce (or basic sauce).
- 0.5 tablespoons of sesame oil.
- A pinch of black pepper.
- 1.5 tablespoons of black sesame seeds.
Instructions
To prepare the choy sum, trim off the base and separate each leaf individually. Then, cut any large leaves in half.
Slice the bell peppers, thinly slice the Thai chili peppers, and mince the garlic by crushing it with a knife.
Cut the shrimp in half lengthwise and marinate them with 1 tablespoon of cooking wine (mirin) and a pinch of salt.
Place the bok choy in boiling water and blanch it for exactly 5 seconds. Immediately transfer it to a sieve to drain the water.
Heat 3 tablespoons of cooking oil in a pan over high heat. Add garlic and chili peppers and stir-fry until fragrant.
Once the shrimp starts to cook in the stir-fry, add the blanched bok choy and bell peppers.
Add a pinch of salt, 1 tablespoon of soy sauce, and 1 tablespoon of sauce, then stir-fry quickly over high heat.
Pour in the prepared Jeon batter (a ratio of 2 parts water to 0.5 parts Jeon flour) and mix well until the seasoning is evenly distributed.
After extinguishing the flame, drizzle with 0.5 tablespoons of sesame oil, a pinch of black pepper, and 1.5 tablespoons of toasted sesame seeds, then serve immediately.