Equipment
- Mei Wok
Ingredients
- Nagaimo
- Shiitake Mushroom
- Garlic & Ginger
- Egg
- Shrimps
- Corn Starch
- Green Onion
- Hoisin Sauce, Soy Sauce, Fish Sauce, salt & white pepper
Instructions
- Wash and pad dry the shrimp
- Season the shrimp with salt and white pepper
- Egg yolk wash the shrimp and coat with corn starch
- Pan-fry the shrimp for 3 mins on each side. set aside.
- Cook nagaimo in boiling water for about 2 mins and wash it with cold water
- Heat up the clean wok, add oil when it gets hot
- Add sliced ginger and garlic
- Add shiitake mushroom, stir it until brown-ish
- Add nagaimo, shrimps, and stir for 2 mins. add chicken broth, cook with the lid on for about 2 mins
- Transfer everything to a plate and keep the sauce in the wok
- Add the three sauce mix, and corn starch, water mix. low heat cook until the sauce thicken.
- Add sauce to the plate, garnish with green onions.
