Shrimp With Snow Peas

What you need

Ingredients

Measured for 4 servings.

• 6 gCornstarch
• 15 gDry sherry
• 2.5 gKosher Salt
• 454 gShrimp
• 30 mlPeanut Oil
• 15 gFresh Ginger, minced
• 15 gGarlic
• 227 gSnow Peas
• 10 mlSoy Sauce
• 60 mlChicken Stock
• 4 pcs (approx. 60 g)Scallions
• 10 mlSesame Seed Oil

Make it

Method

1. 01

   Coat 454 g peeled, deveined shrimp with 6 g cornstarch, 15 g dry sherry and 2.5 g salt. Chill for 15–20 minutes while trimming 227 g snow peas and preparing the other ingredients; this waiting overlaps the 20-minute preparation, not an extra 20 minutes. Mince 15 g fresh ginger and 15 g garlic, slice four scallions (60 g), and mix 10 ml soy sauce with 60 ml ready-to-use chicken stock.

2. 02

   Heat a wide wok until hot, then add the full 30 ml peanut oil. Stir-fry ginger and garlic for about 30 seconds without burning them. Add the shrimp with their cornstarch marinade and the snow peas. Toss for roughly 2–3 minutes, until the shrimp are opaque and fully cooked (63°C in a thick piece if measuring) while the pods remain crisp.

3. 03

   Pour in the measured soy-stock mixture and bubble for about 1 minute, stirring so the cornstarch lightly thickens the sauce. Add sliced scallions and stir-fry 1 more minute; turn off the heat, stir in 10 ml sesame oil and divide into four equal portions. Rice is not included in the ingredient list or nutrition estimate.