Silky Shrimp

Ingredients

• 225 g shrimp (headless, peeled, deveined)
• 2 tsp cornstarch
• 1 Egg white
• Salt
• Pepper
• 125 g Sugar snap peas
• 150 g corn kernels
• 100 g shiitake mushrooms
• 20 g ginger (1 piece)
• 1 Garlic clove
• 2 small onions
• 60 g turkey ham
• 4 tbsp oil
• 225 ml poultry broth

Instructions

1. 1.

   Wash and pat dry the shrimp. Whisk 1 tsp cornstarch with 1 tsp water until smooth. Separate the egg white from the yolk (reserve the yolk for another use). Mix the shrimp in a bowl with the egg white, the whisked cornstarch mixture, and a pinch of salt and pepper. Let rest for 10 minutes.

2. 2.

   Meanwhile wash and trim the sugar snap peas, cutting them crosswise into halves. Peel, wash, and split the corn kernels lengthwise. Clean the shiitake mushrooms and slice them into thin strips.

3. 3.

   Peel and finely dice the ginger, garlic, and onions. Slice the turkey ham into thin strips.

4. 4.

   Heat oil in a wok and fry the shrimp over medium heat until translucent. Remove and set aside to drain.

5. 5.

   Add the mushrooms and vegetables to the wok and stir-fry over high heat for 4-5 minutes.

6. 6.

   Add the ginger, onions, and garlic and cook for another minute.

7. 7.

   Pour in the poultry broth and bring to a boil. Simmer for 2 minutes. Whisk the remaining cornstarch with 1 tsp water until smooth.

8. 8.

   Return the shrimp and ham to the wok and simmer for 1 minute. Stir in the whisked cornstarch mixture, bring to a quick boil, and serve immediately.