I forgot to garnish with the green onion tops .
Gather and prep everything before you begin cooking.
20 shrimp, cleaned and butterflied (26/30 count)
1 to 2 cloves garlic, minced
2 green onions, thinly sliced (set aside some of the green tops for garnish)
Peanut oil (about 1 T)
Combine and set aside:
1 cup chicken stock
2 T white wine
1 T soy sauce
½ t sugar
Combine and set aside:
1 ¼ T cornstarch (1 T plus ¾ t)
¼ cup water
Whisk together and set aside:
2 egg whites
2 T water
Heat peanut oil over medium high heat and add the garlic and green onions. Stir fry for about 30 seconds and then add the shrimp. Stir fry until the shrimp are cooked through. Remove the shrimp with tongs, leaving the garlic and onion, and set aside.
Add the stock mixture to the skillet and bring it to a boil. Turn the heat down and add the cornstarch mixture. Let it thicken a bit. Take the mixture off the heat and gently pour in the egg white mixture. Use a spoonula or spatula to gently incorporate the egg white mixture. Don’t over stir or you’ll have egg white strings instead of egg white sheets.
Place shrimp over a bed of rice, top with the sauce, and garnish with green onion tops.
Inspiration recipe: http://chinesefood.about.com/od/shrimprecipes/r/shrimplobster.htm