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Home -> Main Dishes -> Seafood
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 pound medium shrimp, shelled, deveined, tails removed 2 1/4 tsp. kosher salt, divided 2 tsp. cornstarch 1 large egg white, beaten until foamy 3 tsp. dry sherry, divided 2 tbsp. soy sauce 2 tbsp. chicken broth 1 tsp. sugar 2 tbsp. peanut oil 1 cup frozen, thawed, shelled edamame beans 1/4 tsp. white pepper
Directions
Place the shrimp with water to cover in a large bowl. Add 2 tsp. salt and swirl shrimp around several times. Drain shrimp and transfer to a clean bowl. Add cornstarch, beaten egg white and 2 tsp. sherry. Toss to coat. Let shrimp stand 5 minutes. Meanwhile, whisk together the soy sauce, broth and sugar in a small bowl. Heat a large wok over high heat. Add the peanut oil and remaining 1/4 tsp. salt to the wok. Add shrimp and cook 1 minute. Add the soy sauce mixture and bring to a boil, tossing to coat shrimp. Add edamame, remaining 1 tsp. sherry and white pepper. Stir fry 30 seconds. Divide between plates and serve immediately.
Serves 6.
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