Shrimp Cantonese With Rice Food

SHRIMP RICE NOODLE ROLLS (SHRIMP CHEUNG FUN OR "HA CHEUNG")

Steps:

• Toss the cleaned shrimp with 2 tablespoons water, 1/2 teaspoon sugar and 1/8 teaspoon baking soda. After the shrimp have been coated, cover and refrigerate for 2 hours.
• After 2 hours, rinse the shrimp under a gentle stream of cold running water for 5 minutes to wash away the sugar and baking soda and pat thoroughly dry with a paper towel. This will greatly improve the texture of the shrimp!
• Marinate the shrimp with 1/4 teaspoon sesame oil, a pinch of salt, 1/2 teaspoon cornstarch, and 1/4 teaspoon ground white pepper. Cover and return to the refrigerator while you prepare the rest of the ingredients.
• Prepare the sauce by adding all the ingredients to a small saucepan over medium low heat. Heat the sauce until it begins to simmer, and turn off the heat. Cool completely and remove the ginger and scallion. You can store this sauce in the refrigerator for up to 2 weeks.
• Combine the rice flour, mung bean starch, wheat starch, cornstarch, and salt in a large mixing bowl. Add the water and stir for at least three minutes until dry ingredients are well dissolved. Set aside and allow time for any air bubbles to dissipate.
• Soak the cotton cloth in water so it's completely saturated. Prepare a large assembly station by brushing some oil on a clean, smooth surface like a non-porous countertop, a large flat plate, or a smooth cutting board.
• Pre-boil water in your steamer with the lid on (more on how to set up a steamer here), and make sure your steamer fits the flat-bottomed pan you will use to steam the rice noodles. I used a 9 x 13 non-stick sheet pan. This recipe makes 2 full sheets of rice noodles in this sized pan (equivalent to almost 3 dim sum orders).
• First, place the shrimp in a single layer on a plate, and steam them for 2 minutes. Remove them immediately and set aside.
• Now lift the soaking wet cotton cloth out of the water and line the bottom of the pan with it. (Do not wring out the water.) Stir the rice-flour liquid mixture well again before adding just enough to cover the cloth at the bottom of the pan completely. Too much will make the rice noodle too thick. With the water in your steamer boiling, use the plate gripper and carefully lower the pan into the steamer, immediately cover the lid and steam on high for 2 minutes. (MAKE SURE THE PAN IS PERFECTLY LEVEL, or the noodle will be too thick on one side and too thin on the other.)
• Then remove the pan from the steamer with the plate gripper and position it next to your assembly station.
• Carefully lift the cloth out of the pan, and place (rice noodle side down) onto the oiled surface. Use the dough scraper and carefully scrape the rice noodle sheet off the cotton cloth onto the oiled surface. Scrape and peel off the cotton cloth at the same time. This step must happen quickly while the noodle and cotton cloth are still hot. The noodle might have a small hole here or there--don't fret. It does not affect the overall end result.
• Cut the rice noodle in half crosswise and line up four cooked shrimp along the edge of each piece. Roll the rice sheet using the plastic dough scraper to wrap up the shrimp. At this point, you'll have two long rolls. Cut each in half, drizzle with the prepared sauce, and eat it while it's hot.
• Rinse the cotton cloth in clean water (no soap or detergent necessary) to remove rice residue before making the next one. These are best when fresh. In this case, we discourage leftovers! Good thing the rice batter is so easy to make!

SHRIMP CANTONESE

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside., In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender. , Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

SHRIMP CANTONESE WITH RICE

Steps:

• Saute shrimp in butter for 1 minute, or until shrimp turn pink, using a large skillet. Add celery and onions. Cook, stirring, 2 minutes. Add spinach and chinese vegetables. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch together. Stir into shrimp-vegetable mixture. Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over beds of fluffy rice.

CANTONESE SHRIMP

Steps:

• Peel and devein the shrimp.
• Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
• Peel and smash the garlic.
• Rinse the black beans under hot water, then drain well.
• In separate bowls, combine the First and Second Sauces so they are ready to be added.
• Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
• Drain and pat dry.
• Place on a platter.
• Heat a wok and add the oil.
• Heat for 15 seconds, then add the ginger slices.
• Stir until lightly browned, then add the garlic.
• Stir until lightly browned.
• Remove and discard both.
• Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
• Stir vigorously to mix and break up the meat.
• Cook until the meat is no longer pink and add the green onions.
• Stir another 30 seconds, add the shrimp, and stir to mix well.
• Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
• Shovel the contents of the wok to one side.
• Mix the Second Sauce quickly and pour down the vacated side of the wok.
• Stir to thicken with the point of the spatula.
• Mix with the shrimp.
• Reduce the heat.
• Pour the beaten egg over the shrimp.
• Allow to set for 15 seconds then fold in slowly until soft threads appear.
• Stir gently to mix.
• Remove to a platter and serve immediately.

CANTONESE FRIED RICE

Steps:

• Heat oil in large skillet or wok; sauté onion over medium-high heat for 2 minutes; add garlic and sauté for 1 minute.
• Push onions and garlic to side; pour eggs onto bottom of wok; cook and stir eggs for 1-2 minutes until firm; stir onions, garlic, and eggs together.
• Add meat, rice, green onions, and any additional veggies from optional list** below to wok; stir and toss until evenly mixed and almost heated through.
• Add bean sprouts and soy sauce to wok; stir until heated through; serve (or put away for later meal) and enjoy!
• For variety you may add (at same time as meat) any of the following **optional veggies: Sliced mushrooms, sliced water chestnuts, thinly sliced celery, snow peas, (thawed) peas & carrots, chopped green pepper, finely shredded cabbage, or slivered almonds ~ Just don't be afraid to experiment and use whatever's in your refrigerator!
• Note: Including 1/2 teaspoon sesame oil with the vegetable oil gives the rice a really wonderful flavor!