Directions:

Step 1
Peel the shrimp by making a cut along the back to remove the vein and the digestive tract. Mix shrimp with egg white, starch, and salt to form a well-blended batter.

Step 2
Place the West Lake water shield in boiling water, blanch for 1 minute, then remove and drain. Set aside.

Step 3
Boil the broad beans and green peas separately until cooked, then cool them under running water. Set aside.

Step 4
Heat the wok, add peanut oil, and bring it to a medium-high temperature. Add the shrimp, cook until translucent, then remove and drain excess oil. Pour the remaining oil into a container.

Step 5
Clean the wok, add peanut oil, and heat until it reaches a high temperature. Stir-fry minced green onion and ginger until fragrant. Add the shrimp, cooked broad beans, green peas, and West Lake water shield; stir-fry until well-mixed. Season and transfer to a serving plate.