Fried Shrimp with Orange Peel

Shrimps are dredged in cornstarch, fried and then combined with celery and wood ears. A tasty dish, great to be served with steamed rice.

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Ingredients:
1 pound shrimp, shelled and deveined
3 Wood ears (black fungus), softened in hot water and cut into strips
1 teaspoon Rice wine
1/2 teaspoon Soy Sauce
1 egg white
1/2 teaspoon sugar
2 1/2 teaspoons cornstarch
1/2 teaspoons ground coriander
1 cup oil
1/2 cup chicken broth
1 small Hot red dried chili, seeded and sliced
1 tablespoon grated orange peel
3/4 cup diagonally sliced celery

Directions:

1. Butterfly shrimp and press as much liquid from shrimp as possible, using palms of hands to prevent breaking. Place shrimp in bowl.

2. Mix wine with egg white and add to shrimp. Mix to coat well. Sprinkle with 1 1/2 teaspoons cornstarch and toss to coat.

3. Heat oil in wok or skillet to 350F and add shrimp. Cook until shrimp turns pink in color. Drain shrimp on paper towels.

4. Remove all but 1 teaspoon oil from wok and heat. Add chili and stir-fry until dark, but not scorched. Add celery and wood ears and stir-fry until well-mixed and glistening.

5. Combine soy sauce, sugar, coriander and chicken broth and add to wok. Cook until simmering.

6. Mix remaining 1 teaspoon cornstarch with a few drops water to make paste and stir into liquid in pan.

7. Add shrimp and orange peel and stir to heat through and coat well with sauce. Makes 6-8 servings.

Enjoy your meal !!
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