Volcano Shrimp Food

VOLCANO SHRIMP

Steps:

• For Sauce: Pour in a container and mix well. For Shrimp: Pour the canola oil into a skillet and set on medium heat. Place the onions and garlic in the skillet and saute for approximately 3 minutes. Add the shrimp and Chinese red pepper and saute for 1 to 2 minutes on each side. Add the flour, which will help thicken the sauce, and stir. Pour the volcano sauce over the shrimp and cook for approximately 2 to 3 minutes depending upon the size of the shrimp. Place pasta on the plate, and pour the shrimp and volcano sauce over the pasta. Sprinkle the scallions on top. This dish is served over pasta, and received its name because it is hot and erupts in your mouth.

VOLCANIC SHRIMP WITH DIPPING SAUCE

Steps:

• Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.
• Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes.
• Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature.
• Preheat grill to 450ºF.
• Place shrimp on grill and cook 2 minutes per side, until pink and firm.
• Remove from grill and serve with dipping sauce.

VOLCANO SHRIMP

Steps:

• Wash broccoli, remove and discard the stems.
• Cut the florets into small bite-sized pieces, about 2 inches in length.
• Place on a plate and set aside.
• Beat the egg whites and water together in a small bowl.
• Combine the cornstarch and flour in another bowl;season to taste with salt and white pepper.
• Heat a deep pan or fryer with 3 inches of vegetable oil to a temperature of 375 degrees.
• Meanwhile, dip the shrimp into the egg whites and then coat completely with the cornstarch flour mixture. Lay the shrimp out in a single layer on a sheet lined with waxed paper.
• Test oil by dropping in a few drops of cold water. If it quickly sizzles and pops, you're ready.
• Deep fry the shrimp, no more than 8 at a time, in the hot oil.
• When crisp and golden, transfer to absorbent paper to drain. It is important that the oil maintain a constant temperature of 350 degrees.
• Place the garlic, ginger, pepper flakes, and chopped garlic on a tray with the cup of wine.
• Place the hoisin sauce,honey, tomato paste, oyster sauce, chicken stock, vinegar and cornstarch in a small bowl.
• Have all these ingredients ready and near the stove for the quick action that will be required after stir-frying the broccoli.
• Heat a wok or large frying pan over a high flame.
• Add the peanut oil and swirl to coat the bottom.
• Quickly stir-fry the broccoli.
• In stir frying, keep the contents of the wok in constant motion, using a metal spatula or wooden spoon. This prevents browning and provides fast cooking.
• When the broccoli is bright green, after 1 minute, add 1/4 cup water and cover for 30 seconds.
• Make a ring of the broccoli around the edge of a platter and keep warm.
• Return the wok to the high flame.
• Add an additional tablespoon of peanut oil and cook the ginger, red pepper, and garlic.
• After 30 seconds add the white wine and reduce.
• Add the remaining sauce ingredients and bring to a boil.
• Taste and adjust seasonings, if necessary. You may also want to balance the flavors with additional honey or vinegar.
• When sauce becomes clear and thickens slightly, stir in the shrimp.
• Toss gently to coat.
• Add the scallions and pile the Volcano Shrimp in a mound in the center of the round platter with the broccoli.
• Serve immediately with steaming white or brown rice.

SPICY VOLCANO SHRIMP

Steps:

• If shrimp are frozen thaw overnight in refrigerator.
• Place remaining ingredients in a large skillet, bring to a boil and simmer for five minutes.
• Add shrimp, simmer for 5 minutes or until shrimp are opaque and pink.
• Serve over hot rice.
• Sprinkle with sesame seeds or peanuts.