Crispy Chow Har Kew (Cantonese Shrimp with Vegetables)

Name: Crispy Chow Har Kew (Cantonese Shrimp with Vegetables)
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4
Ingredients: 12 oz peeled, deveined jumbo shrimp; 6 oz bok choy; 2 oz snow peas; 2 oz white button mushrooms; 2 oz sliced bamboo shoots; 2 oz sliced water chestnuts; 0.75 cup chicken stock; 1 tbsp oyster sauce; 1 tbsp Shaoxing wine; 1.5 tbsp light soy sauce; 0.25 tsp dark soy sauce; 0.5 tsp sugar; 0.25 tsp sesame oil; 0.25 tsp white pepper; 3 cup canola oil or peanut oil; 2 clove garlic cloves, minced; 1.5 tbsp cornstarch; 0.33 cup all-purpose flour; 0.25 tsp salt; 0.25 tsp baking powder; 0.125 tsp onion powder; 0.125 tsp garlic powder; 0.5 cup cold plain seltzer

Experience the perfect balance of textures with this classic Cantonese dish featuring double-fried crispy jumbo shrimp and vibrant blanched vegetables. Tossed in a savory, glossy oyster sauce glaze, it's a restaurant-quality meal you can easily recreate at home.

Servings4 Portions

Prep Time45 Mins

Cook Time35 Mins

Difficulty

Intermediate

Ingredients

peeled, deveined jumbo shrimp
12 oz
bok choy
6 oz
snow peas
2 oz
white button mushrooms
2 oz
sliced bamboo shoots
2 oz
sliced water chestnuts
2 oz
chicken stock
0.8 cup
oyster sauce
1 tbsp
Shaoxing wine
1 tbsp
light soy sauce
1.5 tbsp
dark soy sauce
0.3 tsp
sugar
0.5 tsp
sesame oil
0.3 tsp
white pepper
0.3 tsp
canola oil or peanut oil
3 cup
garlic cloves, minced
2 clove
cornstarch
1.5 tbsp
all-purpose flour
0.3 cup
salt
0.3 tsp
baking powder
0.3 tsp
onion powder
0.1 tsp
garlic powder
0.1 tsp
cold plain seltzer
0.5 cup

Step-by-Step Instructions

Prepare the shrimp by making a deep cut along the back of each, then rinse and pat them thoroughly dry with paper towels. Chop the bok choy and mushrooms into bite-sized pieces, and ensure the snow peas, bamboo shoots, and water chestnuts are ready for quick cooking.

In a small bowl, whisk together the chicken stock, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper to create the stir-fry sauce base.

Heat 2 to 3 cups of oil in a wok or small pot to 325°F (160°C). In a medium bowl, prepare the dry batter mix by combining the all-purpose flour, salt, baking powder, onion powder, garlic powder, and white pepper. Just before you are ready to fry, stir the cold seltzer into the dry ingredients to form a light, bubbly batter.

Coat the shrimp thoroughly in the batter, letting any excess drip off before carefully placing them into the hot oil. Fry in 2 to 3 batches for about 2 minutes until light golden. Remove the shrimp and let them rest for 5 minutes.