Lung Fung Shrimps

Ingredients

12 shrimps
4 chinese mushrooms
6 straw mushrooms
4 1/2 mushrooms
1 green onion
2 1/8 slices ginger root
950 ml vegetable oil
240 ml chicken stock
5 ml chinese cooking wine
1 gr salt
2 gr sugar
5 ml soya sauce
30 ml oyster sauce
10 gr corn starch
30 ml water
1 ml sesame oil

Instructions

white bulb of green onion. In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 20 seconds each. Drain and set aside with shrimps. In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add slices of ginger root and white bulb of green onion. Discard any ginger root or onion that turns brown. Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce. Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste. Spoon onto warm serving platter and sprinkle with green onions. Lung Fung is a restaurant in Montreal's Chinatown owned by Walter Yuen. The recipe was developed by Susan Yuen, the kitchen director. From The Gazette, 45. 0.38461538461538.