Chef Richard Chen of Wing Lei
Las Vegas– Las Vegas, NV
Adapted by StarChefs.com
- 1 Tablespoon Shaoxing wine*
- 2 Tablespoons soy sauce
- 1 Tablespoon Zhenjiang, or black vinegar
- 1 Tablespoon chicken stock
- 1 teaspoon sugar
- 1 teaspoon potato starch
* This is a Chinese rice wine. You can substitute
it with smooth, sweet sake, or a dry sherry.
- 1 Tablespoon dried peppercorns
- 2 pounds fresh medium shrimp
- Pinch of salt
- 2 Tablespoons oil
- 6-8 fresh peppercorn stems, cut into 1-inch sections
- 5 basil leaves, torn in pieces
Combine all of the ingredients in a bowl and mix well. Set aside.
Grind the dried peppercorns coarsely in a mortar and set aside.
Wash and de-shell the shrimp, making sure to keep the heads and
tails intact. De-vein the shrimp by cutting along the backs, and
wipe dry. Sprinkle the ground peppercorns and salt over the shrimp
and marinate for 1 hour.
In a well-oiled wok, deep-fry the shrimp until they are about
70% done. Remove the shrimp from the wok when they start to curl,
and set aside.
In a clean wok, heat the oil. Lightly stir fry the fresh peppercorn
stems, then add the basil leaves and continue to stir fry. Return
the shrimp to the wok, add the seasoning and briefly stir fry
Divide the shrimp evenly between each serving dish. Garnish with
a fresh chili pepper. Serve immediately.