Chi Zhi Xia (豉汁虾)
China
A dish of shrimp in a fragrant sauce reminiscent of lobster. Quickly prepared, combining tender seafood with a light soy‑based dressing.
Ingredients
- 226.8 g shrimp
- 7.5 ml vegetable oil
- 5 ml garlic
- 2.5 ml ginger
- 80 g ground pork
- 240 ml chicken broth
- 80 g frozen peas
- 15 ml Shaoxing rice wine
- 1.25 ml salt
- 1.25 ml sugar
- 1 pinch ground white pepper
- 1.25 ml sesame oil
- 12 g cornstarch
- 20 ml water
- 1 pcs egg white
- 1 pcs green onion
Steps
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Rinse the shrimp, remove the slimy coating, and pat them dry with a paper towel.
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Heat vegetable oil in a wok or skillet, add minced garlic, ginger and ground pork. Fry until the pork turns white. Then add the shrimp and quickly stir‑fry until pink.
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When the shrimp start to turn pink, pour in the chicken broth, add frozen peas and season with Shaoxing rice wine, salt, sugar, ground white pepper, and sesame oil.
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Bring the sauce to a boil, then reduce to a gentle simmer and gradually stir in the cornstarch and water mixture, continuously stirring until the sauce thickens.
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When the sauce reaches the desired consistency, slowly drizzle the egg white, previously lightly whisked with 5 ml water, continuously stirring.
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Garnish the finished dish with finely chopped green onion and serve immediately with rice.