Clear Stir Fried Shrimp 清炒虾仁

4 – 5 servings

15 minutes

6 – 8 minutes

yield: 4 – 5 servings

Time: 15 minutes


300 grams of small-sized SSP white shrimp

One bag of West Lake water shield (a type of aquatic plant)

20g broad beans

20g green peas

15g salt

30g egg white

20g starch

10g minced ginger

10g minced green onion

30g peanut oil


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.