Shanghai Ketchup Shrimp Dip Food

SHANGHAI SHRIMP STIR-FRY - YOU BAO XIA (油爆虾)

Steps:

• Start by preparing the shrimp. Using kitchen shears, trim off the legs and the sharp pointy part at the top of the head. Then devein the shrimp by using a toothpick to carefully expose and pull it out, without damaging the shell (see the photo!). Rinse the shrimp thoroughly, drain, and pat dry with a paper towel.
• Heat the oil in a wok over high heat until it just starts to smoke. Carefully lower the shrimp into the oil in two batches, frying gently for about 5 - 10 seconds with each batch. The shrimp will go opaque very quickly. Immediately scoop them out into a metal strainer, to drain excess oil back into the wok. Set the shrimp aside.
• Now, let the oil heat up again until it's smoking. Lower the shrimp into the oil again (in two separate batches), and fry for another 5 - 10 seconds. The frying time varies depending on shrimp size--over frying will dry out the shrimp.
• Turn off the heat and scoop out the oil into a heat-proof bowl, leaving about 1 tablespoon of oil in the wok. Turn the heat on to low and add in the scallion whites and ginger. Cook for 2 minutes, until fragrant. Add the Shaoxing wine, chicken broth, sugar and vinegar. Turn up the heat, so the mixture comes to a simmer. Stir for 30 seconds.
• At this point, you can choose to remove the scallions and ginger from the wok, or simply leave them in there! Finally, add the shrimp back to the wok along with the sesame oil. Stir-fry for 5-10 seconds, until the shrimp are coated in the sauce. Add salt to taste, and serve.

SHANGHAI KETCHUP SHRIMP DIP

Steps:

• Mix well. Refrigerate until serving.

LUMPIA SHANGHAI

Steps:

• Prepare the filling: In a large bowl, combine the carrot, onion, water chestnuts, celery, garlic, 1 whole egg and 1 egg yolk, fish sauce and 1/2 teaspoon salt; mix until well blended. Add the pork, beef, pepper and remaining 2 teaspoons salt. Using your hands, gently mix until everything is evenly distributed, being careful not to overwork or compress the meat mixture.
• Prepare the lumpia: In a small bowl, whisk about 3 tablespoons water into remaining egg white. Working one at a time, place a lumpia wrapper on a work surface with one corner facing you. Add 3 tablespoons of filling in the center of the wrapper and shape it into a 7-inch-long log stretching from the left corner of the wrapper toward the right corner of the wrapper. Brush the outer 1-inch edge of the wrapper with the egg white mixture, then lift the bottom corner of the lumpia wrapper and fold it up and over the filling, making sure there's no air between the filling and the wrapper. Tightly fold the left and right corners of the wrapper toward the center, pulling and folding the corners over the filling. Roll the log away from you toward the top corner, tightly sealing it closed and forming it into a compact roll.
• In a deep pot, add enough oil to reach 3 inches and heat over medium-high until about 350 degrees. Working in batches, add 6 or so lumpia and cook, rotating frequently and separating if needed, until golden brown and cooked through, 3 to 4 minutes. Transfer to a large, paper towel-lined baking sheet to cool, then cook the remaining lumpia. (You can also freeze uncooked lumpia until firm on a wax paper-lined baking sheet, wrap them well and keep them frozen for up to 2 weeks. Fry frozen lumpia for 4 to 5 minutes.)
• Serve lumpia whole or halved crosswise, with banana ketchup for dipping. If serving a crowd, you can cook the lumpia an hour or two ahead, let them come to room temperature then reheat them in a 350-degree oven for 10 minutes.

NO COOK NO CLASS SHRIMP DIP

Steps:

• Mix together all ingredient and chill.
• Serve with crackers or eat with fingers.

KETCHUP DIP

Steps:

• Soften cream cheese in a bowl.
• Add Ketchup.
• Mix until pink, add more ketchup to taste.