Lake Tung Ting shrimp from The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty by Michael Tong

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on January 29, 2021

    I always seem to forget that the recipes in this book tend to be more labor-intensive than anticipated, but the results here were worth it! Lots of steps from preparing the shrimp to slightly poaching then frying the egg whites...and lots of pots and pans to clean at the end of the night, too. But it made for a very delicate-tasting shrimp stir fry with lots of different texture and taste elements. Definitely something unusual and surprisingly delicious.

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