Sweet and Spicy Shrimp and Broccolini Stir-Fry

Ingredients:

• Protein of 1 large egg
• 3 tbsp. l. Shaoxing rice wine, mirin or dry sherry
• 3 tablespoons soy sauce
• 2 tbsp cornstarch + extra for dusting (about 3/4 cup)
• 450 g large shrimp, peeled and deveined (do not remove tails)
• 1/3 cup sweet Thai chili sauce
• 3 tbsp vegetable or peanut oil + extra for deep frying
• 2 heads broccoli, trimmed
• 1 bunch green onions, cut into 4 cm pieces.
• 2 cloves garlic, crushed
• 0.5-1 tsp red pepper flakes
• 4 cups boiled white rice for serving

Preparation:

1. In a large bowl, whisk the egg white with 1 tablespoon rice wine, 1 tablespoon soy sauce, and 1 tablespoon cornstarch. Add the shrimp and toss to combine; refrigerate until ready to use. In a bowl, combine the chili sauce, the remaining 2 tablespoons rice wine and soy sauce, 1 tablespoon cornstarch, and 1 cup water; set aside.
2. Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat. Add the broccoli; cook, stirring, until the florets are golden brown, 3 minutes. Add 1/2 cup water and cook, stirring, until the broccoli is crisp-tender, 1 to 2 minutes; remove to a plate.
3. Reduce heat to medium; add the remaining 1 tablespoon oil, green onions, garlic, and red pepper flakes. Cook, stirring, until softened, 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until the liquid thickens, 1 minute. Cover and set aside.
4. In a deep saucepan, heat 1 inch (2.5 cm) of oil over medium-high heat until it reaches 180°C (350°F) on a deep-fry thermometer. Dredge the shrimp, a few at a time, in cornstarch to coat and fry until crisp and golden brown, about 3 minutes. Using a slotted spoon, transfer the shrimp to paper towels to drain any excess oil.
5. Return the wok to medium heat and reheat the sauce if needed. Add the broccoli and shrimp and cook, stirring, until heated through, 2 minutes. If the sauce is too thick, add up to 1/2 cup of water. Serve with rice.