Bamboo Shrimp
10 ingredients
4 steps
Ingredients
- 1 lb jumbo shrimp
- 1 stick celery
- 4 None shallots, peeled
- 3 slices ham
- 1/2 cup canned bamboo shoots, cut in half lengthwise
- 3 tbsp oil
- 1 tsp grated green ginger
- 1/2 cup chicken stock
- 1 tsp cornstarch
- 2 tsp dry sherry
Directions
-
1Make a shallow cut along the back of each shrimp and remove the back vein.
-
2Cut the celery, shallots and ham into strips, approximately the same size as the bamboo shoots.
-
3Cut a 1/3-inch slit right through the shrimp along the line of the vein. Push a strip of bamboo shoot, celery, shallot and ham through the slit in the shrimp.
-
4Heat the oil in a wok or large skillet on high heat. Saute the ginger for 1 min. Add the shrimp and saute until light pink. Combine the stock, cornstarch and sherry in a small bowl, then add to the pan. Stir until the sauce boils and thickens. Reduce the heat to low; simmer for 1 min. Season to taste.
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