Chinese Spicy Garlic Shrimp Food

CHINESE TAKE-OUT SHRIMP WITH GARLIC

Steps:

• Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
• Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

CHINESE CHILI GARLIC SHRIMP

Steps:

• Combine the shrimp and Shaoxing wine in a medium-sized bowl. Sprinkle evenly with salt. Mix until the salt is evenly dispersed. Set aside while preparing the rest of the ingredients.
• Combine all the sauce ingredients in a bowl and stir until the brown sugar is dissolved. Set aside.
• Heat 4 tablespoons of oil (or just enough to cover the bottom of the pan) in a medium-sized skillet until hot. Meanwhile, add the cornstarch and all-purpose flour to the bowl with the shrimp. Toss until the shrimp are fully coated.
• Shake the extra flour off the shrimp and add them to the pan. You might need to cook them in two batches. Let the shrimp cook without touching them, until the bottom turns golden, 2 to 3 minutes. Flip to brown the other side, another 2 to 3 minutes. Once done, transfer the shrimp to a large plate without overlapping and keep cooking the rest.
• Once you're done cooking the shrimp, turn off the stove and use paper towels to wipe the pan to remove any residue.
• Add the remaining 1/2 tablespoon of oil to the pan and heat over medium heat. Add the ginger and stir until fragrant, about 1 minute.
• Add the sauce to the pan. Cook and stir until the sauce becomes thick and glossy, 20 to 30 seconds.
• Turn the heat off and return the shrimp into the pan, tossing to coat thoroughly.
• Serve hot as a main dish.

SPICY GARLIC SHRIMP

Steps:

• Mix shrimp with egg wite, corn starch and just enough water that you have a thick batter. Then lightly fry shrimp.
• Add chili oil and dried peppers peppers to hot pan. Add rest of sauce ingredients except water and corn starch. Cook for 1 or 2 minutes.
• Mix water and corn starch then add to pan. Mix well.
• Add shrimp to sauce and coat.

CHINESE GARLIC SHRIMP

Steps:

• In a plastic ziplock bag, add the sugar, cornstarch, five-spice powder, salt and pepper. In a separate bowl, add the chili, scallions, garlic and stir to combine.
• Clean the shrimps and dry with paper towels, then place in the prepared zip lock bag with the cornstarch ingredients. Give it a shake so all the shrimps are well coated.
• In a frying pan,add the peanut oil and over a high heat, heat the oil until it is sizzling hot. Then add the shrimp, cook until they just start turning pink, and turn so the other side of the shrimp are the same. Remove with a slotted spoon on to some kitchen paper.
• Turn the heat down and transfer the garlic scallion mixture to the pan until the garlic is a golden colour. Be careful not to burn the garlic as this will result in a bitter taste. Then add the shrimp back to the pan with the garlic and toss until everything is combined.
• Serve as a starter, or a main dish with some lemon wedges and lovely fragrant Jasmine rice and a vegetable stir fry!

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

CRISPY SHRIMP OR CALAMARI WITH CHINESE NOODLES AND SPICY GARLIC SAUCE

Steps:

• Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil. (The oil must be very hot, about 375 degrees F.)
• Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to saute until the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili sauce and continue to cook until the sauce is reduced by half.
• Meanwhile, add salt to the boiling water and cook the noodles until they are al dente. Drain the noodles well and stir them into the sauce until they are well coated.
• Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes. (The easiest way to do this is to use a fine-mesh basket or strainer. Place the shrimp or calamari in the basket and gently ease the basket into the oil.) Drain on clean paper towels.
• To serve, divide the noodles and vegetables among 4 large warm plates. Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions. Drizzle a little sesame oil over the noodles and serve immediately.
• Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.

SPICY GARLIC SHRIMP

Steps:

• Peel and devein shrimp, leaving tails on., In a large skillet over medium heat, cook garlic and pepper flakes in butter for 1 minute. Add shrimp; cook and stir until shrimp turn pink. Remove from the pan and set aside. Add wine to the pan; cook until liquid is reduced by half. Return shrimp to skillet; heat through.

SHRIMP IN A SPICY, GINGER, GARLIC MARINADE

Steps:

• Combine all but the shrimp in a glass bowl with lid. Add shrimp toss to coat and marinade for 20 minutes.
• Remove shrimp from marinade and discard marinade.
• To grill:.
• Heat grill to high. Place shrimp soaked wooden skewers or metal skewers on a clean well oil grates cooking to mark on all sides.
• or.
• Stir fry:.
• I in a hot wok coated with oil for 3-4 minutes till pink. Do not over cook.
• Garnish with fresh herbs and scallions.
• Serve as an appetizer or over rice for a meal.

SPICY SICHUAN-STYLE SHRIMP

Steps:

• 1. Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions.
• 2. Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minutes.
• 3. Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Serve at once.