طبعن اكثركم يعرف المطعم الصيني بي اف جنغ اللي في مردف سيتي سنتر
عنده من المقبلات داينامايت شريم ..
هاي صورته
وااااااايد احبه .. حد عنده طريقته
خاطري اسويه في البيت
اترك لكم المايك
وداعا
8oz pre cleaned medium sized shrimp
Marinade:
1/4 tsp salt 1/2 medium green bell pepper Sauce:
1/4 tsp white pepper 1/2 medium red bell pepper 2 tbsp chili bean paste
1 egg white 1/2 medium white sweet onion 1/4 cup sherry
1/4 tsp cornstarch 2 green onions 1/4 cup chicken broth
1 tbsp peanut oil 1 clove of garlic 2 tbsp oyster sauce
10oz Vermicelli 1tsp salt 1 tsp chili paste
1 1/2 tbsp sesame oil 3/4 cup peanut oil 1 1/4 tsp cornstarch
Direction:
Place shrimp in a container with a tight fitting lid. Marinate in steps.
1.Sprinkle salt and pepper on each piece of shrimp.
2.Add egg white and slowly stir to coat the shrimp without frothing the egg.
3. With your finger tips sprinkle on cornstarch, coating each piece. Add the oil, stir, and let them sit at room temp for 30 minutes.
While the shrimp marinate, prepare the vegetables.
Cut bell peppers in half and remove the stems, seeds, and inner white meat. Rinse them under cold water and dry them with paper towels. Then dice just one half of each pepper into tiny pieces and set them aside.
Dice one quarter of the onion, and the green onion and garlic into tiny pieces and set aside.
Fill a large pot with water, add the salt, and bring it to a boil. Add the noodles and cook them 7 to 8 minutes or just until they are “Al Dente.”
Then drain them in a colander, running cold water over them to stop the cooking process. Once they are thoroughly drained, place them back in the pot, add the sesame oil and stir to coat the noodles. Set them aside.
Once the shrimp have marinated, velvet them by heating a wok or large non stick pan on high. Add the oil, making sure that there is enough oil to cover all of shrimp. Make sure that the oil is hot before adding the shrimp. Add the shrimp, making sure not to crowd the pan and cook them for just 30 seconds. Remove quickly with a slotted spoon, setting them on paper towels to rest.
Remove all of the oil from the wok except for 1 teaspoon. Reserving 1 tablespoon.
In a large cup mix together all of the ingredients for the sauce, making sure that the cornstarch dissolves thoroughly.
Heat the wok on high with the teaspoon of oil. Add the noodles and 1/3 of the sauce and stir fry for 1 minute or until hot. Place the noodles in a serving bowl.
Heat 1 tablespoon of the reserved peanut oil on high. Once hot, add onions, peppers, and garlic and stir fry them for 2 minutes.
Then add the remaining sauce and let it simmer for 1 minute. Add the shrimp, toss to coat, and simmer for 1 more minute. Remove from heat and place the shrimp and the sauce on top of the noodles and serve.