CHILE-CRISP SHRIMP AND GREEN BEANS
This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It's a deeply savory, spicy and satisfying dinner.
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, seafood, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
- Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
- Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.
CHINESE FRIED RICE WITH SHRIMP AND PEAS
This is a more subdued version of fried rice than the spicier Thai fried rice. It's a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, one pot, main course, side dish
Time 15m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
- Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 1 gram, TransFat 0 grams
RED AND WHITE PRAWNS (SHRIMP) WITH GREEN VEGETABLES (YUAN YANG X
This is from a recipe book I recently bought entitled Chinese Cooking Made Easy. They describe the dish as follows "The Chinese name for this dish is Yuan Yang Prawns (Shrimp). Pairs of mandarin ducks are also know as yan yang, or love birds, because they are always seen together. The often symbolize affection and happiness." This dish is usually part of banquet. Times are estimated.
Provided by ImPat
Categories Chinese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Peel and de-vein the prawns (shrimp) and mix with the pinch of salt, the egg white and the cornflour (cornstarch) past.
- Top and tail the snow peas (mangatout).
- Heat about 2 to 3 tablespoon of the oil in a preheated wok and stir fry the snow peas (mangetout) for about 1 minute and then add the salt and sugar and continue stirring for another minute, remove and place int he centre of a serving platter.
- Heat the remaining oil, par cook the prawns (shrimp) for 1 minute and then remove and drain.
- Pour off the excess oil, leaving about 1 tablespoon in the wok and add the spring onion and ginger to flour the oil.
- Add the prawns (shrimp) and stir-fry for about 1 minutes, then add the soy sauce and wine or sherry and blend well and place about half of prawns (shrimp) at one end of the platter.
- Add the chilli bean sauce and tomato puree (paste) to the remaining prawns (Shrimp) in the wok and blend well and then place the red prawns (shrimp) and the other end of the platter and serve.
YIN-YANG SHRIMP
This mouth-watering stir-fried shrimp and vegetables with whisky and oyster sauce make a perfectly balanced appetizer.
Provided by English_Rose
Categories Chinese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and de-vein the prawns, then combine in a bowl with the egg white and cornstarch, adding a pinch of salt.
- In a wok or frying pan, heat 1 tbsp of the oil on a medium heat, stir in the fine beans and scallion, add the soy sauce and stir-fry for 1-2 minutes. Transfer to a big plate.
- Heat the remaining oil on a medium heat, add the shrimp and stir-fry until cooked. Add the oyster sauce, Jack Daniels, black pepper, pepper and brown sugar. Stir together quickly.
- Transfer to a separate plate and arrange to resemble the Yin-Yang sign with the fine beans.
Nutrition Facts : Calories 405, Fat 13.2, SaturatedFat 1.8, Cholesterol 172.8, Sodium 898.5, Carbohydrate 36.3, Fiber 11.3, Sugar 2.6, Protein 33
GREEN PRAWNS WITH CHINESE NOODLES
Recipe courtesy of Philippe Chow of Philippe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 20
Steps:
- In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.
- Puree will separate overnight; pour off reserved liquid, and discard.
- Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.
- Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.
- In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.
- Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.
CHINESE PRAWNS WITH STIR FRIED VEGETABLES
A wonderful way to prepare green (raw) prawns that all the family will enjoy. It's easy to prepare and has a wonderful flavour.
Provided by JoyfulCook
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, and baby corn--a mixture is great.
- Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side.
- In a cup, place the stock, adding the Soya sauce (a mixture of light and rich is nice) add the sherry, oyster sauce and sesame oil. Mix the corn flour with enough water to be able to add to the stock.
- Heat wok, add half of the oil, stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the prawns for just a minute or two. Add the liquid and stir until it thickens.
- Toss the vegetables in and quickly stir.
- Serve separately with noodles of your choice.
Nutrition Facts : Calories 155.1, Fat 5.7, SaturatedFat 0.8, Cholesterol 158.4, Sodium 1457.4, Carbohydrate 5.7, Fiber 0.2, Sugar 0.7, Protein 18.6
CHINESE-STYLE CRISPY SHRIMP WITH SWEET & SOUR SAUCE
Another recipe to celebrate the Chinese New Year! I included the chilling time with the recipe. Some very nice and crunchy shrimp appetizers with a hot Asian sauce.
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 20 appetizers, 20 serving(s)
Number Of Ingredients 17
Steps:
- RED SWEET AND SOUR SAUCE:.
- Mix all ingredients.
- Have ready for shrimp.
- SHRIMP:.
- Remove shells from shrimp, leaving tails intact.
- If shrimp are frozen do not thaw; peel under running cold water.
- Make a shallow cut lengthwise down back of each shrimp and devein.
- Slit shrimp lengthwise down the back almost in half.
- Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp.
- Cover and refrigerate 10 minutes.
- Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F.
- Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt.
- Stir shrimp into batter until coated.
- Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain.
- Serve hot with sauce.
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