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Lake Tungting Shrimp

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 5 1x
  • Category: Main Course
  • Cuisine: Chinese


Lake Tung Ting Shrimp, a dish of Delicate freshwater shrimp smothered in creamy egg white sauce is a luxurious treat for your taste buds.


Units Scale


Stir fry

  • 1 cup broccoli florets
  • 1 small carrots, sliced
  • 6 pcs baby corn, cut in half
  • 12 pcs mushrooms, sliced
  • 4 pcs rehydrated dried shiitake, sliced
  • 4 tbsp water chestnuts
  • 1/2 cup water
  • oil
  • 4 cloves garlic, minced
  • 1 inch ginger, minced


  • 1 cup chicken stock
  • 1 1/2 tbsp cornstarch
  • 3 tbsp Chinese cooking wine
  • 1 tsp sesame oil
  • 1 tsp oyster sauce
  • pinch white pepper


  1. 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.
  2. In a small bowl, whisk together all the sauce ingredients until the cornstarch is dissolved. Set aside.
  3. 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.
  4. 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.
  5. Carefully remove the shrimp from the egg mixture and add them to the wok or skillet. Cook for 2 minutes.
  6. Add the water chestnuts and mushrooms and stir to combine.
  7. 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.
  8. Serve immediately.