Ming Shrimp With Hot Sauce

Course : Chinese
Serves: 6
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18 large shrimp -- peeled and deveined
1 teaspoon salt and pepper -- to taste
1 large egg white
1/2 teaspoon cornstarch
2 cups oil
1 clove garlic clove -- chopped
1/2 cup diced onion
1 1/2 cups sliced water chestnuts
1/2 cup sliced mushrooms
1 tablespoons chopped scallions
1 teaspoon hot sauce -- (see recipe)

Preparation / Directions:

Marinate the shrimp in salt, pepper, egg white, and cornstarch for 30 minutes. Heat wok hot and dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 minutes, drain through colander or sieve, reserving 2-3 tbs. oil. Prepare the Hot Sauce. Return reserved oil to wok. Add garlic and onion, letting them brown slightly. Add water chestnuts, mushrooms and shrimp. Blend in Hot Sauce and flip contents of wok for 1-2 minutes or until everything is hot. Place on serving platter and sprinkle with chopped scallions. Note: Flipping wok is better than stir-frying since the food is not touched in any way. Source: MING'S, YORK ROAD; BALTIMOR

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