Ginger and Garlic Shrimp
20 Jumbo Shrimp, with the shell
1/4 cup Vegetable oil
Ginger, peeled and minced
3 Cloves of garlic, peeled and crushed
2 Scallions, thinly sliced
Salt and Pepper to taste
Devein the Shrimp from the belly, leaving the shell on.Heat the oil in a wok on high heat.When the oil is rippling, fry the Shrimp and stir fry over high heat for 2 minutes Drain very well. Return 1/2 Tbs oil to the wok and reheat.Add the Shrimp along with the ginger, garlic, and onions. Stir fry for 20 seconds. Season with salt and fresh ground pepper.
Stir fry for an additional 20 seconds and serve.
1 lbs jumbo shrimp
1 medium carrot, cut into strips.
1 small onion, cut into strips.
1 can bamboo shoot, cut into strips.
1 tbs ginger, minced.
1 tbs garlic, minced.
2 tsp. of sugar
1/4 cup ketchup
1/3 cup vinegar
1/3 cup water
1 tsp cornstarch
1 tbs dried chili pepper (red), chop to small pieces.
1 tbs oil
Salt to taste
In a small mixing bowl, mix sugar, ketchup, vinegar, water and cornstarch. In wok, add oil, ginger and garlic. Stir fry in high heat. Add shrimp, stir fry until shrimp is cooked. Add onion and carrot stir fry until onion is cooked. Add bamboo shoot, stir fry for one minute. Add salt to taste Add sauce mixture and chili pepper, stir fry for one to two minutes. Serve hot with steamed rice. Use pre-cooked shrimp to save time.
Scallops In Oyster Sauce
Yield: 4 Servings
2 tbs oyster sauce or soy sauce
2 tsp cornstarch
1 tsp soy sauce
1/2 tsp sugar
1/2 lb scallops thawed or frozen
well rinsed, drained, and sliced across the grain
2 tbs butter or margarine
1 1/2 cup edible-pod peas,ends and strings removcd.
1/4 cup chopped scallions
1 hot cooked rice
Combine oyster saucpe cornstarch, soy, and sugar. Stir scallops into oyster sauce mixture; set aside. Place wok over medium heat. When wokis hot, add butter. When butter has melted, add peas and onion and stir-fry for 2 or 3 minutes or until vegetables are tender-crisp. Raise heat to high, add scallop mixture, and stir- fry forabout 3 minutes or until scallops are just opaque throughout and sauce is slightly thickened. Spoon over hot cooked rice and serve immediately. Makes 4 servings
24 large shrimp
1/8 tsp sesame oil
1 tsp water
l tsp corn starch
l tbsp sherry
8-9 won ton skins
3 cups oil
1 melon (honeydew or cantaloupe)
ltsp vanilla extract
l tsp raisins
cup sweet condensed milk
l celery stalk
tsp ginger sauce
Shell, de-vein and clean prawns in cold water. Drain. Make a marinade of salt, sugar, sesame oil, sherry and asprinkle of white pepper. Mix the corn starch with the water and add to above ingredients. Marinate for 20 minutes.To prepare the vanilla sauce, mix the vanilla abstract, mayonnaise, evaporated milk, ginger sauce (squeezed from fresh ginger), raisins and celery stalk (heart of celery, cut and sliced into 2" long strips). Set aside. Slice melon, (honeydew if in season) into 4 thin slices per plate. Place slices on plate in a circle. Set aside. Heat vegetable oil to 300 degrees in frying pan or wok. Add marinaded prawns and cook for 15 seconds. Remove from oil and drain. Raise heat on oil to 500 degrees, put prawns back in oil and cook again
until lightly browned (about 25seconds),stirringfrequently.
Remove from oil and drain. Mix vanilla sauce with prawns and set aside. Add 8-9 won ton skins to oil and cook until brown. Remove and drain and allow to cool.Take plates with melon. Inside circle of four melon slices, place 2 or 3 deep fried won ton skins. Add prawns on top of won ton skins and sprinkle with paprika.
Grilled Shrimp with Lemon Grass
12 jumboshrimp approx 1 lb
3 tsp. freshly chopped lemon grass
3 tsp. freshly chopped red and green jalapeno
cup Dry sherry
White pepper and salt to taste
Slice the back of the shrimp open, half-way.Marinate the shrimp for 15-20 minutes with dry sherry and sprinkle white pepper and salt on top.Mix the green and red jalapeno and lemon grass together and lightly bread the top of the shrimp.Cook with high heat for approximately 10 seconds. Turn them over and cook through the shell for 30-35 seconds.
Let the shrimp cool for two minutes before serving.
Ginger Shrimp with Snow Peas
2 tbs oil
2 tbs peanut oil
1/4 tsp Sesame oil
3/4 lb Medium shrimp peeled and deveined
1 Clove garlic crushed
1 1/2 cup snow peas(about 1/4 Lb)
8 oz Sliced water chestnuts
1/2 cup Chicken broth
2 tbs Soy sauce
1 tbs Cornstarch
1 tbs Cold water
1 tb grated ginger
Chow Mein Noodles OR: Freshly Cooked Rice
Heat the oils in a wok until hot but not smoking. Add shrimp and stir-fry for 2 minutes. Transfer to a plate and set aside. Add garlic to wok; stir for 15 to 20 seconds. Add snow peas, water chestnuts, broth and soy sauce; stir-fry for 2 minutes. Combine the cornstarch and water in small cup; blend until smooth. Add to wok. Return shrimp to wok with ginger and stir fry until sauce thickens and mixture is heated through. Serve immediately over chow mein noodles or rice. Yield: 4 Servings
Shrimp Kung Ming
1 1/2 lbs Shrimp, peeled and deveined
1 Tbs Sesame oil
2 Egg whites
1/4 cup Cornstarch
1 Package of noodles or rice
1/4 cup oil
2 oz Mushrooms
Salt and white pepper to taste
1/4 cup Onions, green and minced
1 tsp Garlic, minced
1 tsp Ginger, minced
3 Tbs dry Sherry
1/4 cup Chicken stock
1 tsp Sugar
Oil, for deep frying
Marinate the Shrimp with sesame oil, unbeaten egg white, and half of the
cornstarch. Let stand for 30 minutes or longer.
Heat the deep frying oil almost to smoking and add rice noodles. When
they puff, remove and drain.
Heat peanut oil in a wok and stir fry the Shrimp briefly.
Add mushrooms. Cook and toss, then season to taste with salt and white
Add beaten egg white, toss and remove shrimp and mushrooms.
Add green onions, ginger, garlic, wine, stock, sugar and remaining
cornstarch. Toss and cook for 30 seconds.
Add the Shrimp and mushrooms and heat through.
Serve on noodles.Makes 4 servings
Red Pepper and Cucumber Shrimp
1 lb Medium or Large Shrimp, shelled and deveined
1 Medium onion, sliced
1 Sweet red pepper, sliced
1 Cucumber, pared and sliced thin
1 Tbs Soy sauce
1 tsp Sugar
Pinch of Salt
3 Tbs Oil
Place oil in wok, add Shrimp and onion.
Stir fry 2 - 3 minutes until Shrimp turn white.
Add sliced cucumber, soy sauce, sugar and stir.
Cover wok and cook 3 minutes, lifting cover once to stir ingredients.
Lift cover up, add red pepper and salt, to taste.Cover wok.
Cook 2 more minutes and serve.Makes 4 servings
Chinese Steamed Fish
2 Tbs. lite soy sauce
1 Tbs. sesame oil
3/4 tsp. fresh ginger, grated
3 Tbs. rice vinegar
1/4 cup plus 2 Tbs. orange juice
3/4 tsp. orange rind, grated
1-1/2 lbs. cod fillets or white fish, about 3/4 inch thick,
rinsed with cold water
1-1/2 cups mushrooms, sliced
4 scallions, cut into 1 inch pieces
1-1/2 cups snow peas, cut into 1 inch pieces
1-1/2 cups carrots, sliced
Combine first 6 ingredients in a nonreactive bowl. Marinate 30
minutes. Drain marinade and transfer to a small saucepan over
medium high heat. Bring to a simmer and set aside. Arrange
fish on a steamer tray. Place tray over boiling water. Cover
and steam 2 minutes. Add remaining ingredients and steam
another 5 minutes until fish flakes easily and vegetables are
crisp-tender. Pour sauce over individual portions just before
SHRIMP IN BLACK BEAN SAUCE
1 lb medium shrimp
1/2 tsp salt
1 green pepper, cut in 1 inch pieces
2 tbs salted black beans
1 clove garlic, minced
2 tbs ginger root, minced
1/4 cup chicken broth
1 tbs cornstarch
2 tbs oil
Shell, devein and clean shrimp.Blot dry.Cut along back side, but don't cut through.Wash and rinse black beans 2 or 3 times.Combine with garlic and ginger and mash together until pasty.
Add broth and cornstarch.Set aside.
Heat wok.Add 1 tablespoon oil and reheat.Stir fry green pepper for 1 minute.Set aside.Add 2 tablespoon oil to wok and heat.Stir fry shrimp and salt until prawns turn pink.Add black
bean mixture and stir until thickened. Add green pepper, stir and
serve.Serves 4 servings
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