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

  1. 1
    Make a shallow cut along the back of each shrimp and remove the back vein.
  2. 2
    Cut the celery, shallots and ham into strips, approximately the same size as the bamboo shoots.
  3. 3
    Cut 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.
  4. 4
    Heat 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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