Ingredients
- 2 cups cold water
- 1 pound medium shrimp, shelled and deveined, shells reserved
- 2 packages (14 to 16 ounces each) medium or medium-firm tofu, cut into 1/2-inch cubes
- 6 About 6 cups very hot
- water
- 1 1/2 teaspoons salt, or to taste
- 1 piece (1 inch) fresh ginger, finely chopped
- 2 scallions (white and green parts), finely chopped
- 1/2 teaspoon sugar
- 2 tablespoons Shaoxing rice wine or dry sherry
- 2 tablespoons soy sauce
- 1/2 cup frozen peas, thawed
- 1/3 cup canola oil
- 2 tablespoons cornstarch dissolved in 2 tablespoons cold water and 1 tablespoon sesame oil
- White pepper, to taste
Preparation
Step 1
1. In a saucepan, combine the 2 cups cold water and shrimp shells. Bring to a boil and cook, uncovered, for 5 minutes. Strain through a paper towel-lined mesh strainer. Discard the shells. You should have a generous 1 cup.
2. In a bowl, combine the tofu and hot water to cover; set aside.
3. In a colander, toss the shrimp with ½ teaspoon of the salt. Rinse well. Drain and pat dry with paper towels. Cut the shrimp crosswise into ½-inch nuggets. Set near the stove, along with the ginger and scallions.
4. In a bowl, combine the remaining 1 teaspoon salt with the sugar, rice wine or sherry, and soy sauce, stirring to combine. Set aside near the shrimp. Have the peas and stock ready. Drain the tofu in a strainer or colander and set it near the stove.
5. In a wok or large skillet over high heat, heat the oil. Add the ginger and scallions, and cook, stirring, for 1 minute. Add the shrimp, stir well, and pour in the soy sauce mixture. When the shrimp starts to turn pink, add the stock, then the tofu and peas. Gently stir to combine the ingredients. When the mixture starts to bubble, lower the heat to maintain a vigorous simmer.
6. Cover and cook, adjusting the heat as needed, for 3 minutes. Occasionally uncover and shake the pan a bit to ensure even cooking.
7. Stir the cornstarch mixture again and pour it into the pan. Cook, stirring gently, for 30 seconds or until the sauce thickens. Pour into a shallow serving bowl, sprinkle with pepper.