Goong Grajok (Glass Shrimps)
2 cups fresh shrimps (biggest size)
4 cup vegetable oil
2 tbsp. Shao xing cooking wine
1 egg (throw away the yolk)
4 tbsp. tapioca flour
1 tsp. salt
1 tsp. sesame oil
6 scallions (mince only the white part)
1 tsp. pepper
2 tbsp. salt (to clean the shrimp)
1. Peel, de-vein and clean with water. Put shrimps in a cup. Add 2 tbsp. salt and mix it well. Rinse it well with water. Do it again. Make sure the shrimps turn clear.
2. Clean out the salt very well with water. Dry it with paper towel and keep the shrimps in refrigerator for 2 hours at least.
3. After that, mix the shrimps with white egg, 1 tsp. salt, pepper, sesame oil, and tapioca flour. Leave it in refrigerator again for about 30 minutes.
4. Next, cook the shrimp in boiling water for 30 seconds. Leave it drain.
5. Heat the pan with medium heat and put vegetable oil. When it hot, fry the shrimp and cook it about 50%.
6. Now, remove the shrimps and leave it drain.
7. In a different pan, add 1 tsp. olive oil. Stir-fry the scallion. Add Shao xing cooking wine and shrimps. Pour some small amount of broth. Stir until it gets a little bit dry out and turn off the fire.
You should pick a real fresh shimps from the market. Press your finger on the meat. If you can feel the hard muscle that’s the one. Notice the fresh shrimps will have clear shell. You can add Chinese kale at last. Then serve it with jasmine rice and seafood sauce on a side.