Crispy Sesame Shrimp Food

SESAME SHRIMP STIR-FRY

Steps:

• In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
• While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
• Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
• Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

SESAME ORANGE SHRIMP

Steps:

• In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
• Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
• Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

SESAME SHRIMP

Steps:

• Add the water, soy sauce, rice vinegar, brown sugar, cornstarch, garlic powder, sesame oil and red pepper flakes to a bowl. Whisk well to combine and set aside.
• Heat a large nonstick skillet over medium high heat. Add the butter and let melt. Add the shrimp and season with salt and pepper. Cook until they just turn pink, about 3-4 minutes. Transfer to a plate or bowl.
• Increase the heat to high. Give the reserved sauce a good whisk and add to the skillet. Let simmer until thickened, about 3 - 4 minutes.
• Turn the heat down to medium. Add the shrimp and toss to coat. Let cook for 30 seconds. Garnish with sesame seeds.

SESAME SHRIMP

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

HONEY SESAME SHRIMP RECIPE

Steps:

• Heat the sesame oil in a large skillet. Add the shrimp and salt to the pan and cook just until the tails start to curl.
• Mix the soy sauce, honey and cornstarch together in a small bowl and pour it over the shrimp.
• Cook until the shrimp have turned pink and have curled up a bit.
• Remove the pan from the heat and let it cool for 3-4 minutes to let the sauce thicken a bit.
• Serve over some white rice and garnish with fresh spring onions, crushed cashews and sesame seeds.

SESAME PRAWN TOAST RECIPE | CHINESE TAKEAWAY

Steps:

• Combine the raw prawns, ginger, garlic, egg white, scallions, light soy sauce, salt, and white pepper in a mini food processor. Blend until it becomes a paste.
• Slice the white bread with 2 straight cuts across each piece from corner to corner for 12 triangles of bread. Spread the above paste evenly across one side of each prawn toast triangle.
• Place the sesame seeds onto a plate. Using the side of the triangles with the paste, gently dip until you get a nice even covering of seeds on one side. Then heat your wok. Add oil. Place the first triangle paste-side into the oil. If it sizzles, your wok is ready.
• Add the triangles into the oil, paste side down, and cook. Turn as needed until the bread is golden and the paste is well cooked. Line a plate with a kitchen roll and place the sesame prawn toast on it. Serve with the chilli jam dip while hot.