Name: Lucky Shrimps with Spinach Stems
Prep time: 15 min
Cook time: 8 min
Yield: Serves 4
Cuisine: Cantonese
Ingredients: Shelled shrimps — 4 taels (≈ 150 g); Vegetable stem ends (cai tau) — 4 taels; Ginger and garlic — as needed; Oil — as needed; Potato starch — as needed; Salt — as needed; Water — as needed; Marinate the shrimps with oil, potato starch, and salt for 15 minutes.; Wash the vegetable stem ends and rinse away any sand.; Briefly blanch the shrimps and stems in boiling water.; Make a slurry of potato starch, salt, and water.; Start the wok with ginger and garlic, add the shrimps and stems, pour in the slurry and toss. Serve at once.

Method

Marinate the shrimps with oil, potato starch, and salt for 15 minutes.
Wash the vegetable stem ends and rinse away any sand.
Briefly blanch the shrimps and stems in boiling water.
Make a slurry of potato starch, salt, and water.
Start the wok with ginger and garlic, add the shrimps and stems, pour in the slurry and toss. Serve at once.

Lucky Shrimps with Spinach Stems

Method

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