Get hooked on the irresistible flavours of this jewel of the Hunan cuisine. Don’t just take our word for it, cook, and savour the flavour yourself! #LakeTungTingShrimp #HunanCuisine 🦐🍤🍚🤤 Lake Tung Ting Shrimp, a dish of Delicate freshwater shrimp smothered in creamy egg white sauce is a luxurious treat for your taste buds.
Lake Tungting Shrimp, also known as Dongting Lake shrimp, is a traditional Chinese dish that originated from the Hunan province, specifically the areas around the Dongting Lake. The Dongting Lake is the largest freshwater lake in the country and is home to a variety of fish and shrimp. Lake Tungting Shrimp is a type of shrimp that is native to the lake. It is known for its delicate flavour and firm texture.
Lake Tungting Shrimp is a popular ingredient in Chinese cuisine. It is often used in stir-fries, soups, and salads. Lake Tungting Shrimp is also a popular export and is shipped to countries all over the world. The dish has a long history and has been enjoyed by locals for generations. It is said that the dish was created by fishermen who would catch fresh shrimp from the lake and cook them with local ingredients such as ginger, garlic, and chili peppers.
There are no account’s when the dish was created and the earliest written account for this dish was in 1972 when Manhattan’s Hunam restaurant (845 Second Avenue, near 45th Street) introduced diners to the “hot-hot-hot” cuisine of China’s Hunan Province where General Chings Chicken, Spicy Crispy Whole Sea Bass and Lake Tung Ting Shrimp were showcased on their menu. The Lake Tung Ting Shrimp was described as Giant Shrimp marinated with broccoli, ham, bamboo shoots and mushrooms in white sauce. I am pretty much sure during that time Dongting Lake was not the source of the 1970s-era jumbo shrimp and vegetable stir fry, and the dish name is not that, like most foreign dishes that were introduced to America, they made it sound pretty and recipes have been modified designed to appeal to the American diners. I am not saying it in a bad way in fact it was great as it created a whole new cuisine, the American Chinese cuisine and becuase of that we have Beef and broccoli, Chop suey and General Tso’s chicken to name some.
Today, like the American version we are not importing shrimps from Lake Dongting, instead we are using prawns from our local supermarket PakNSave, it might not have the delicate flavour and firm texture, but I am sure it will taste nearly similar as the original ones.
In a medium bowl, whisk together the egg white, cooking wine, and salt until foamy. Add the shrimp and marinate for at least 20 minutes.
In a small bowl, whisk together all the sauce ingredients until the cornstarch is dissolved. Set aside.
Heat a wok or large non-stick skillet over medium-high heat boil ½ cup of water, once it starts to boil add the broccoli florets, sliced carrot, and baby corn cover then cook for 1 minute, or until the water has evaporated. Transfer the vegetables to a colander, rinse it with cold running tap water then set it aside.
Heat the wok or skillet over high heat for 1 minute. Add the oil and, once it is shimmering, add the blanched vegetables. Cook for 1 minute without stirring, then stir in the garlic and ginger.
Carefully remove the shrimp from the egg mixture and add them to the wok or skillet. Cook for 2 minutes.
Add the water chestnuts and mushrooms and stir to combine.
Add the sauce to the pan and gently drizzle in the reserved egg. Bring to a simmer and cook for 2 minutes or until the sauce has thickened.
