PEKING SHRIMP (BEIJING FAR JUE HAR)
An elegant meal - easy, ready in 25 min. - that is featured on the menu at State functions in China. Serve with white rice, stir-fried spinach & toasted sesame seeds, and a Chinese table wine for an authentic, impressive meal. I omit the gingerroot.
Provided by SmHerndon
Categories Chinese
Time 27m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch.
- For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot.
- Dip shrip by holding tail end into batter; deep fry, turning once, in batches until golden - about 2 minute Remove, drain on paper towel; pour off oil from wok/skillet.
- For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside.
- Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute.
- Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute.
Nutrition Facts : Calories 1217.1, Fat 112.3, SaturatedFat 14.9, Cholesterol 191.6, Sodium 924.7, Carbohydrate 27.1, Fiber 0.8, Sugar 3.3, Protein 21.8
PEKING SHRIMP
In the summer, we spend as much time as possible at our vacation home in a beach town. I prepare lots of seafood because it's so fresh and readily available there, but this main dish is a year-round favorite. -Janet Edwards, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside. , In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired.
Nutrition Facts : Calories 237 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 532mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
PEKING SHRIMP
This is delicious! I love how easy it comes together. Recipe courtesy of Taste of Home Contest Winning Recipes Annual Recipes 2010 and Janet Edwards of Beaverton, Oregon. I enjoyed this with brown rice, but use what you prefer or have on hand.
Provided by AmyZoe
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and water until smooth.
- Stir in the corn syrup, soy sauce, sherry or broth, garlic, and ginger and set aside.
- In a nonstick skillet or wok, stir-fry green pepper in hot oil for 3 minutes.
- Add shrimp and stir-fry 3 minutes longer or until shrimp turn pink.
- Stir in the cornstarch mixture and add to the pan.
- Bring to a boil and cook and stir 2 minutes or until sauce is thickened.
- Add tomato and heat through.
- Serve with rice if desired.
Nutrition Facts : Calories 250.3, Fat 8.3, SaturatedFat 0.7, Cholesterol 143.2, Sodium 915.2, Carbohydrate 21.7, Fiber 0.8, Sugar 6.8, Protein 16.4
SHRIMP TOAST
Shrimp toast is one of the tastiest bites at the dim sum table. I didn't actually like shrimp toast growing up, but when I finally got around to trying it, I couldn't believe how much flavor was packed into one tiny unassuming square. These are crunchy on the outside, soft in the middle and really dangerous because they are so so addictive.
Provided by Molly Yeh
Time 25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
- Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
- Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
- Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.
KUNG PAO SHRIMP
Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
- Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
- Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
- Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
- Serve immediately with steamed rice.
SIZZLED FIVE-SPICE SHRIMP WITH RED PEPPER
This flavorful wok-fried shrimp dish makes an easy but very impressive dinner. Bright and spicy, it calls for strips of ripe red Fresno chiles, which are not very hot and available in the produce section of most supermarkets. Use red bell peppers instead if you want to tame the heat. Look for fresh or frozen wild shrimp when possible, from the Eastern Atlantic, the Gulf of Mexico or Alaska. Make sure to buy farmed shrimp from a certified sustainable source; imported farmed shrimp are not always reliable or of good quality.
Provided by David Tanis
Categories dinner, quick, seafood, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt, sugar, then five-spice powder.
- Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine. Sprinkle with cornstarch and gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes (or cover and keep refrigerated up to 2 hours).
- Bring a large pot of salted water to the boil. Add bok choy or mustard greens and simmer until just tender, 1 to 2 minutes. Drain and arrange on a large serving platter. Keep warm.
- Set a wok or large cast-iron pan over high heat and add vegetable oil. When oil is hot, add the shrimp in a single layer. (Work in batches if necessary to avoid crowding.) Let shrimp brown nicely on one side, about 1 minute, then turn with tongs and finish cooking the second side. Transfer cooked shrimp to the platter of blanched bok choy, placing on top of greens.
- Add chile strips to oil in wok, sprinkle lightly with salt and cook about 1 minute, until softened, then add ginger, garlic, cayenne and sesame oil. Let mixture sizzle briefly, just until fragrant, then carefully spoon it over shrimp.
- Sprinkle with sesame seeds; garnish with slivered scallions, cilantro and lime wedges and serve.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 807 milligrams, Sugar 7 grams, TransFat 0 grams
CLASSIC POTTED SHRIMPS
James Martin's classic seafood starter is best made the day before and left in the fridge overnight - perfect for a special Sunday lunch
Provided by James Martin
Categories Fish Course, Starter
Time 25m
Number Of Ingredients 7
Steps:
- The day before, melt the butter in a small saucepan over a low heat and add the cayenne pepper and nutmeg. Add the prawns or shrimps to the pan, stir to warm through, and season.
- Using a large slotted spoon, remove the prawns and press them into your ramekins (or serving dish). Allow to cool, then chill for 10-15 mins or until set. Once set, pour the leftover butter in the saucepan over the prawns to cover (you may need to reheat to melt). Return to the fridge to set overnight.
- Before serving, heat oven to 200C/180C fan/gas 6. Cut the ciabatta into thin slices, drizzle with olive oil and toast on a tray in the oven. Once golden, arrange on a serving board with the potted prawns and lemon wedges alongside.
Nutrition Facts : Calories 303 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.5 milligram of sodium
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