• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Butterfly Shrimp with Snowpeas

  • Recipe Submitted by on

Category: Chinese, Seafood

 Ingredients List

  • 1/4 lb Fresh or frozen medium-
  • Sized shrimp
  • 1/3 lb Fresh snowpeas
  • 8 lg Fresh or canned water
  • Chestnuts
  • 1/2 c Unpeeled straw mushrooms
  • 2 ts Fresh ginger, slivered
  • 1 lg Clove garlic, minced
  • 2 Green onions
  • 3 tb Peanut oil
  • 1/2 c Chicken stock
  • 2 ts Thin soy sauce
  • 1 ts Dry sherry
  • 1/2 ts Salt
  • 1 pn Sugar
  • Cornstarch paste

 Directions

Preparation: Soak snowpeas in cold water for 2 hours to make crisp. Soak
shrimp in salted cold water for 1 hour. Drain straw mushrooms. Break off
ends of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail
intact. Deeply slit shrimp around upper curve (don't cut through),
deveining, & spreading shrimp almost flat. Cut freen onion on the bias in
2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix
stock, soy sauce, sherry, salt & sugar.

Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke,
add shrimp & stir-fry until they curl (about 20 seconds). Remove shrimp to
serving platter. Stir-fry mushrooms for 30 seconds; add garlic & ginger;
stir-fry another 30 seconds. Add snowpeas & water chestnuts; stir-fry
briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until
snowpeas are bright green. Push ingredients out of liquid, dribble in
cornstarch paste to thicken slightly. Return ingredients, including shrimp.
Stir briefly. Serve immediately. HINT: snowpeas should be slightly
undercooked when served.


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