• 1 lb shrimp - shelled and deveined
  • 3 wood ears (black fungus) softened in hot water and cut into strips
  • 1 tsp rice wine
  • 1/2 tsp soy sauce
  • 1 egg white
  • 1/2 tsp sugar
  • 2 1/2 tsp cornstarch
  • 1/2 tsp ground coriander
  • 1 cup oil
  • 1/2 cup chicken broth
  • 1 small hot red dried chile- seeded and sliced
  • 1 tbsp grated orange peel
  • 3/4 cup celery sliced diagonally

To make shangyi shrimp, we will first of all butterfly the shrimp and press as much liquid from them as possible, using the palms of our hands to prevent breaking. Place the shrimp in a bowl and the mix wine with egg white and add to the shrimp.

Mix to coat well. Sprinkle with 1 1/2 tsps cornstarch and toss to coat.

Heat oil in wok or skillet to 350F and add the shrimp. Cook until shrimp turns pink in color. Drain shrimp on paper towels. Remove all but 1 tsp oil from wok and heat. Add chile and stir-fry until dark, but not burnt. Now, add the celery and wood ears and stir-fry until well-mixed and glistening.

Combine soy sauce, sugar, coriander and chicken broth and add to wok and cook until simmering. Mix remaining 1 tsp cornstarch with a few drops water to make paste and stir into liquid in pan.

Lastly, add shrimp and orange peel and stir to heat through and coat well with sauce. Shangyi shrimp makes an ideal starter or accompaniment.