Ingredients
- 5 garlic oils
- 3 scallions
- 3 tomatoes (plum)
- 1 lalrge egg (white)
- 1 jalapeno chili
- 250 gr shrimp
- 210 gr chicken
- 75 gr corn kernels (fresh)
- 60 gr sake
- 45 ml corn oil
- 34 gr bell (finely chopped red)
- 28 gr vodka
- 8 gr soaked
- 5 ml oil in a saucepan
- 3 gr cornstarch
- 3 gr coarse
- 1 gr pepper (freshly ground white)
half of the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 min. Add the stock, salt, white pepper and the cornstarch mixture, bring to a boil and cook, stirring occasionally, for 20 min., or until the liquid is reduced by half. Strain through a fine sieve; set aside. Heat the remaining 2 T. oil in a large skillet until hot but not smoking. Add the shrimp and marinade, and stir-fry until half-cooked, about 1 to 2 min. Remove the shrimp with a slotted spoon; set aside. Add remaining tomatoes, corn, red bell pepper, jalapeno and ginger to the skillet. Cook, stirring occasionally, for 2 min. Return shrimp and reserved sauce to the skillet. Stir-fry over medium heat until ingredients are heated through and shrimp are cooked, about 3 min. Add chopped scallions, toss and serve immediately. SAUTEED SHRIMP WITH CORN IN SPICY WINE