Elegant Shrimp On Chinese Spoons Food

FANTAIL SHRIMP

Fantail Shrimp image

Fantail shrimp is a large butterflied shrimp, batter fried and served with a tangy sauce on the side. Usually served as part of a Pu Pu platter, fantail shrimp was one of the best things on the plate.

Provided by Bill

Time 45m

Number Of Ingredients 19

Ingredients

1 pound fresh shrimp ((headless, unpeeled, 15 size))
1/4 teaspoon salt
3-4 cups vegetable oil ((or canola oil, for frying))
3/4 cup all purpose flour ((plus 1/4 cup, divided))
1 tablespoon cornstarch
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon white pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 tablespoon vegetable oil ((or canola oil))
2/3 cup ice water
1 teaspoon vegetable oil ((or canola oil))
2 tablespoons tomato ketchup
2 tablespoons white vinegar
1 teaspoon soy sauce
1/8 teaspoon sesame oil
1/8 teaspoon white pepper
1 teaspoon cornstarch ((mixed with 1/3 cup water))

Steps:

The shrimp should be headless with the shells on, but make sure they are not deveined with the backs cut open. In order to butterfly the shrimp, the back of the shrimp should be intact. It will hold both sides of the butterflied shrimp together. You'll also keep the shrimp tails in place for the final dish.
Peel the shrimp, only leaving the small segment of shell that connects to the tail. If you like, you can scrape the tails to remove the liquid inside the tails, since we are deep-frying the shrimp.
Place the shrimp on its side with its underbelly facing you. Holding the shrimp with one hand, use the tip of your knife to split the tail shell.
Next, use a steady, yet light pressure to push the knife into the shrimp, splitting it evenly down the middle until it just reaches the outer membrane. Be sure to remove any sand tracts and give the shrimp a quick rinse if needed.
Pat the shrimp dry on both sides and use ¼ teaspoon of salt to lightly salt them (or salt to taste).
Mix 3/4 cup all purpose flour and the rest of the dry ingredients together in a bowl. Add ice water and vegetable oil. Mix until a batter is formed, and set aside for 5 minutes.
In a small saucepan over medium heat, add 1 teaspoon oil and add the ketchup. Fry for 30 seconds on low heat until it just begins to caramelize, and stir in white vinegar, soy sauce, sesame oil, white pepper, and the cornstarch mixture.
Continue to stir the sauce until it is simmering. Once it is thick enough to coat a spoon, remove to a serving bowl and set aside.
Heat 3-4 cups of oil in a small pot to 325 degrees F (the oil level should be about halfway up the pot).
Place ¼ cup of all-purpose flour on a small plate, and lightly dredge the shrimp, shaking off any excess. Dip the shrimp into the batter, and let any excess batter drip off. You can use your own discretion here on how much batter to use. Some like a light batter and some like it heavier.
Carefully place the shrimp into the hot oil. Let the shrimp fry on one side and after 1 minute, turn the shrimp over. Once the shrimp is golden brown on all sides, transfer to a plate lined with paper towel to drain. Serve!

SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH

Szechuan Shrimp, A Classic Chinese Restaurant Dish image

Szechuan Shrimp was a classic Chinese restaurant dish that has since increased in popularity. This spicy, tangy Szechuan shrimp dish packs a ton of strong flavors on top of tender baby shrimp.

Provided by Bill

Categories Fish and Seafood

Time 30m

Number Of Ingredients 21

Ingredients

1 pound shrimp ((450g, size 50/60, peeled and de-veined))
1 teaspoon vegetable oil ((plus 2 tablespoons, divided))
½ teaspoon cornstarch
½ teaspoon ginger ((minced))
2 teaspoons doubanjiang (chili bean sauce)
2 cloves garlic ((minced))
¼ cup shallots or red onion ((minced))
1 tablespoon ketchup
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine
¼ cup water chestnuts ((chopped, optional))
1 medium carrot ((very finely chopped))
½ red bell pepper ((diced))
1 cup chicken stock ((120 ml))
1 teaspoon rice vinegar
1 teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
⅛ teaspoon fresh ground white pepper
2 tablespoons cornstarch ((mixed with 2 tablespoons of water))
1 scallion ((chopped))

Steps:

Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!

Nutrition Facts : Calories 254 kcal, Carbohydrate 14 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 981 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

20 BEST CHINESE SHRIMP RECIPE COLLECTION

20 Best Chinese Shrimp Recipe Collection image

Skip takeout and make these easy Chinese shrimp recipes at home! From kung pao to garlic to fried rice, these tempting shrimp dishes are guaranteed to satisfy.

Provided by insanelygood

Categories Recipe Roundup Seafood

Number Of Ingredients 20

Ingredients

Shrimp Stir-Fry With Garlic and Ginger
10-Minute Honey Garlic Shrimp
Kung Pao Shrimp
Chinese Salt and Pepper Shrimp
Chinese-Style Sauteed Shrimp
Shrimp With Garlic Sauce
Asian Chili Garlic Prawns
Sichuan-Style Shrimp
Shrimp and Broccoli
Bang Bang Shrimp
Shrimp Fried Rice
Shrimp Lo Mein
Shrimp Toast
Shrimp Potstickers
Shrimp Rangoon
Shrimp Egg Rolls
Prawn Spring Rolls
Chinese Shrimp Wonton Soup
Shrimp Egg Foo Young
Shrimp Chop Suey

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Chinese shrimp recipe in 30 minutes or less!

Nutrition Facts :

BLOODY MARY SHRIMP COCKTAIL IN CHINESE SOUP SPOONS(AMUSE BOUCHE)

Bloody Mary Shrimp Cocktail in Chinese Soup Spoons(Amuse Bouche) image

You can always serve this appetizer as an ordinary shrimp cocktail, with shrimp and sauce on the side (or in a martini glass). However, for a dramatic presentation and for the most effective delivery of the sauce, porcelain Chinese soup spoons are the way to go. Not only are they perfect for single servings, they eliminate the issue of "double-dipping." And, in each spoon you have the right amount of sauce to fulfill its promise of "going straight to your head." Feel free to adjust the amount of vodka in the sauce to suit your preference, either for a stronger taste or less of a bite. I promise that you'll be the talk of the town after serving this sensational (and quick and easy!) appetizer! Porcelain Chinese soup spoons are available at an inexpensive price at most Oriental supermarkets or on-line through Amazon.com.

Provided by Alan in SW Florida

Categories Healthy

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

16 large shrimp, cooked peeled and deveined (large, not jumbo)
3 tablespoons tomato paste
1/3 cup water
1 ounce vodka
2 1/2 teaspoons fresh lemon juice
1/2 teaspoon prepared horseradish
1/8 teaspoon sugar
salt and pepper, to taste
1 dash cayenne pepper (or to taste)
1 jalapeno, sliced into rounds and seeds removed (optional, for garnish. I even like the canned pickled jalapeno slices,if I'm in a hurry)

Steps:

Whisk the tomato paste and water in a measuring cup until smooth (the mixture should be of a somewhat thick consistency). Add the vodka, lemon juice, horseradish, and sugar. Season to taste with the salt, pepper, and cayenne.
Serve individually in 16 porcelain Chinese soup spoons by adding about a 1/2 tablespoon of sauce into each spoon, topped with a shrimp and a jalapeno slice, if desired. Serve chilled.

Nutrition Facts : Calories 11.7, Fat 0.1, Cholesterol 7.6, Sodium 58.4, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 1