Cantonese Style Pan Fried Shrimps Food

SEAFOOD PAN FRIED NOODLES

Steps:

• For this dish, we used scallops, shrimp, and prepared frozen squid that was already cleaned and cut. You can also prepare fresh squid. Do this by cutting the cleaned squid open lengthwise and lightly scoring it with a diamond pattern. See the technique we used in our Stir Fried Squid with Pickled Vegetables.
• Prepare the sauce by mixing together your hot chicken stock with the sesame oil, salt, sugar, oyster sauce, white pepper. Set aside. Separately, mix the cornstarch and water into a slurry and set aside.
• Cut the ends of your choy sum, wash it them well in cold water, and set aside. These will be left whole as they are served in Chinese restaurants.
• Bring a large pot or wok filled with water to a boil. If using fresh noodles, blanch them for 30-60 seconds. If using dried noodles, follow the package directions for cooking times, but make sure they remain al dente. In both cases, place the noodles directly into a cold water bath to stop the cooking and drain thoroughly in a colander.
• Next, heat your wok or nonstick frying pan until hot. Add a tablespoon of oil and swirl it around so it coats your cooking surface. Spread out the noodles in a thin, even layer, and fry for 3 to 5 minutes or until crispy.
• Use a spatula to loosen the noodles. Take a peek under the noodles to ensure they're golden brown. Use a spatula to flip the noodles over. If you can't get it in one shot, flip it over in sections.
• Add another tablespoon of vegetable oil around the sides of the pan, and crisp the other side to get the noodles evenly browned. Transfer the noodles to a serving plate.
• Bring 6 cups of water to a boil in your wok (you can also use the water you boiled the noodles in), and add a tablespoon of oil to the water. Blanch the choy sum for 30 seconds. Remove with a Chinese spider or strainer shaking off the excess water and place around the noodles.
• Next, blanch the shrimp, scallops, and squid by slowly stirring them in the water until just opaque (about 20 seconds). Transfer to a plate. The seafood should be just 70% cooked, since they will be cooked again in the stir-fry step of the dish.
• Start with a clean, dry wok over medium low heat. Spread 1 tablespoon of oil around the perimeter of your wok. Add the ginger and cook for 10 to 20 seconds.
• Stir in the garlic, scallions, carrots and mushrooms, turning the heat up to the highest setting. Next, add the shrimp, scallops, and squid. Stir-fry for 10 seconds, and add the wine.
• Next, add the sauce mixture, and bring to a simmer. Stir the cornstarch slurry to ensure it's combined, and add ⅔ of it while stirring the contents of the wok. Cook for 15 seconds. The sauce should be thick enough to coat a spoon. Add the rest of the cornstarch slurry until the sauce is your preferred consistency.
• Pour the entire mixture over the noodles and serve immediately. Serve with hot chili oil on the side!

SHRIMP CANTONESE

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside., In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender. , Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

SHRIMP CHOW MEIN CANTONESE STYLE

Steps:

• To prepare the shrimp chow mein sauce, mix all the soy sauces, sugar, and water in a bowl until it dissolves. Chop the onions and scallions into small pieces. Soak the bean sprouts in a bowl of water to keep them fresh.
• Heat up the wok or pan to about 200 degrees Celsius (or around 350 - 400 Fahrenheit). Slowly add about 1 tablespoon of corn oil and increase the heat gradually. Stir-fry the chopped onions and scallions until they start to brown slightly. Set them aside for use later. Add the remaining 2 tablespoons of corn oil before adding in the noodles. Flip them to the other side after cooking for 3 minutes. Let the other side cook for another 1 or 2 minutes.
• Push the pan fried crispy noodles aside within the wok. Then, pour the bean sprouts together with the shrimps into the wok. First, cook the ingredients under high heat for about 1 minute. Then, place the ingredients underneath the noodles and let them cook under medium heat. This traps the heat to help the ingredients cook evenly and quickly. Once the shrimps are cooked, toss the stir-fried onions and scallions into the wok.
• After cooking for a few minutes, pour the sauce mix, slowly moving around the wok to ensure that all sides of the noodles get the flavour. Mix all the shrimp chow mein ingredients to let the sauce soak up before adding sesame oil.
• Once thoroughly mixed and cooked, separate the egg noodles into separate dishes. Pour any remaining sauce in the wok over the dry, crispy noodles to not waste them. Serve and enjoy them while they are hot!

CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)

Steps:

• Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours.
• Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch "bird's nest" shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
• Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
• Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
• Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
• Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
• Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
• Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
• Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook's Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
• As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel-lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
• Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel-lined plate. Carefully discard the oil.
• Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
• Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
• Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.

CANTONESE SHRIMP

Steps:

• Peel and devein the shrimp.
• Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
• Peel and smash the garlic.
• Rinse the black beans under hot water, then drain well.
• In separate bowls, combine the First and Second Sauces so they are ready to be added.
• Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
• Drain and pat dry.
• Place on a platter.
• Heat a wok and add the oil.
• Heat for 15 seconds, then add the ginger slices.
• Stir until lightly browned, then add the garlic.
• Stir until lightly browned.
• Remove and discard both.
• Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
• Stir vigorously to mix and break up the meat.
• Cook until the meat is no longer pink and add the green onions.
• Stir another 30 seconds, add the shrimp, and stir to mix well.
• Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
• Shovel the contents of the wok to one side.
• Mix the Second Sauce quickly and pour down the vacated side of the wok.
• Stir to thicken with the point of the spatula.
• Mix with the shrimp.
• Reduce the heat.
• Pour the beaten egg over the shrimp.
• Allow to set for 15 seconds then fold in slowly until soft threads appear.
• Stir gently to mix.
• Remove to a platter and serve immediately.

CANTONESE STIR-FRIED LOVER'S SHRIMP

Steps:

• Peel and devein shrimps if necessary; rinse and drain.
• Combine ingredients for marinade; add shrimp, allowing to sit at least 15-20 minutes.
• Prepare seasoning sauce in a small bowl and set aside.
• Trim ends off snow peas; parboil and set aside.
• Heat 1 tbsp oil in wok; stir-fry the snow peas for a few moments, until crisp-tender.
• Season with salt, and place in the center of serving platter.
• Heat 8 tbsp oil in wok; add shrimp and stir-fry until shrimp change color and curl; remove shrimp with a strainer; drain shrimp and set aside.
• Drain all oil from wok except 1 tbsp ;stir-fry chopped scallions and minced ginger for a few seconds until fragrance is released; then stir in shrimp.
• Pour in seasoning sauce, stirring thoroughly.
• Remove half of shrimp and place them to one side of the platter.
• Add the 3 tbsp ketchup to the shrimp remaining in wok and stir briskly.
• Remove those shrimp, placing them on the other side of the platter.
• (optional: add 1 1/2 tsp. chile paste to the ketchup to go on one side for a spicy contrast) Serve hot with steamed rice.

CANTONESE CHOW MEIN

Steps:

• Immerse egg noodles into boiling water for 30 seconds, then remove and set aside.
• Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil.
• Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat.
• The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate.
• Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like.
• Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes.
• Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce.
• Pour the veggies and meat over the noodles.
• Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy).
• Note #2: Ideally you should use a large non-stick wok for frying noodles. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick. You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body. Non-stick pans should generally be only used with medium or low heat. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic.
• Note #3: I often add a dash of rice wine (sake) to the meat and vegetables. It just gives it a little extra flavour and isn't salty like most cooking wines.