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Moo shu shrimp
As with most stir fried dishes, the prep time is twice as long as the cooking time. But don't fret because the cooking time is just five minutes.
This is a stir fried dish so remember to keep the heat on HIGH from start to finish.
Course
Main Course
Cuisine
Fusion
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
3
people
Author
Connie Veneracion
Ingredients
24
medium
shrimps
peeled and deveined
½
teaspoon
grated ginger
or finely chopped
½
teaspoon
minced garlic
½
teaspoon
salt
¼
teaspoon
pepper
1
teaspoon
Shao Xing rice wine
1
teaspoon
corn starch
2
tablespoons
cooking oil
2
eggs
beaten with a teaspoon of soy sauce
½
cup
diced or sliced wood ears
if using dried, measure rehydrating in warm water
1
cucumber
seeds discarded and thinly sliced
Sauce
¼
cup
shrimp broth
or vegetable broth
1
tablespoon
soy sauce
1
tablespoon
oyster sauce
½
teaspoon
sugar
¼
teaspoon
sesame seed oil
1
teaspoon
corn starch
Instructions
Press the shrimps between stacks of paper towels then dump into a bowl.
Add the salt, pepper, ginger, garlic, Shao Xing rice wine and corn starch. Mix well. Set aside.
Heat a tablespoon of cooking oil in a frying pan or wok.
Pour in the egg-soy sauce mixture and stir as it cooks. When firm but still wet at the top, scoop out and transfer to a plate.
Pour the remaining cooking oil into the pan and heat.
Spread the shrimps on the hot oil and cook without disturbing for 30 seconds.
Stir the shrimps, add the cucumber slices and wood ears, and stir fry for another 30 seconds.
Return the cooked eggs into the pan.
In a bowl, mix together all the ingredients for the sauce then pour into the pan.
Stir and leave to cook until the sauce is thick and no longer cloudy.
Enjoy your moo shu shrimp with rice.