SHRIMP AND CAULIFLOWER WITH SA CHA SAUCE (LEE KUM KEE)/ SHA CHA SAUCE RECIPE
INGREDIENTS
- 1/2 Cup of Water + 2 tablespoon water
- 2 Tablespoon of Oyster Sauce
- 1 Tablespoon of Soy Sauce
- 1 Teaspoon of Sugar
- 1 Teaspoon of Sa Cha Sauce Lee Kum Kee
- 10 Medium Shrimp
- 1 pinch of salt
- 1 Tablespoon Egg White
- 2 Tablespoon of Corn Starch
- 1 Pinch of White Pepper
- 12 Oz Cauliflour
- 2 Tablespoon of Oil
- 1 Oz White Onions
- 1 Oz Carrot
- 1 Teaspoon of Minced Garlic
- 1 Teaspoon of Minced Ginger
DIRECTIONS:
STEP 1 – SAUCE
- In a bowl add 1/2 Cup of water, oyster sauce, soy sauce, sugar, sa cha sauce.
- Mix all of the ingredients together
STEP 2 – MARINATE THE SHRIMP
- In another bowl add shrimp, salt, egg white, 1 Tablespoon corn starch, and white pepper.
- Mix all of the ingredients together
STEP 3 – BOILING THE CAULIFLOWER
- In a 6 qt pot add your cauliflower to boiling water untill the cauliflower are submerged and boil on high heat for 2 mins. After your cauliflower is done boiling strain and cool with cold water.
STEP 4 – STIR FRY
- add 1 Tablespoon of oil and cook for on high heat untill shrimp is fully cooked all the way through.
- Set the cooked shrimp aside
- In a wok add 1 Tablespoon of oil, sliced white onions, carrots, minced garlic, minced ginger. Stir the ingredients in the wok
- add the sauce and then add the shrimp
- To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it’s the right thickness.