Ingredients (for 4):
- Shrimp - 900 g
- Salt - 1 tsp
- Oil - 1 cup
- Dried shiitake mushroom - 3
- Water chestnut - 6
- Chinese celery - 2
- Red bell pepper - 1
- Ginger - 2 slices
- Garlic - 1 clove
- Spring onion - 2 sprigs
- Pine nut - 25 g
- Rice noodle - 10 g
- Chinese lettuce - 1
- Chinese yellow wine - 1/2 tbsp
- Egg white - 3 tsp
- Salt - 1/2 tsp
- White pepper powder - 1/8 tsp
- Fish sauce - 2 tsp
- Tapioca starch - 2 tsp
- Sesame oil - 1 tsp
Procedures:
1. Take about 300 g of shrimp and put in boiling water.
2. Remove the shell and intestines. Then wipe it dry. Cut into small pieces and put in the fridge.
3. Remove the shell and intestines of the remaining shrimp. Then add 1 tsp of salt and rub it, before washing under water. Wipe dry and then put in fridge for 2 hours.
4. Soak the dried shiitake mushroom until softened. Then cut into small pieces.
5. Cut the Chinese celery, red bell pepper into small pieces, equal in size with the shiitake mushroom.
6. Peel the water chestnut and then cut into small pieces. Put under water to avoid oxidize.
7. Cut the ginger, garlic and spring onion into small pieces.
8. Remove the shrimp from fridge. Then cut into small pieces.
9. Add 1 tsp of egg white and whirl using chopsticks. Then add another tsp and whirl. Finally add the remaining egg white and whirl. Season with salt, tapioca starch, white pepper powder, fish sauce and sesame oil.
10. Pour in the cup of oil in the wok. Add in the pine nuts and turn to low heat.
11. Stir well when bubbles start to rise, and cook for a while until the pine nuts turn to golden. Remove and drip off the excess oil.
12. Turn to high heat, then add the rice noodle to fry until fully expanded. Then remove and put on the serving plate.
13. After removing the residue from the oil, turn to medium high heat, and add in the shrimp to cook. Use chopsticks to loosen them. Then remove.
14. Add 1 tbsp of oil to the wok, then add the shiitake mushroom to stir fry.
15. Add the water chestnut to stir fry.
16. Add ginger and garlic.
17. Add the shrimps in two methods to continue stir fry.
18. Add Chinese celery, red bell pepper and spring onion to stir fry. Then sprinkle with Chinese yellow wine.
19. Serve on the fried rice noodle. Then sprinkle with the pine nuts on top. Pair with the lettuce to wrap.
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