HONG KONG STYLE PEPPER SHRIMP RECIPE RECIPES
HONG KONG TASTY STIR FRIED SHRIMP RECIPE - CHINESE.FOOD.COM
A necessary preliminary step is to salt wash the shrimp to firm them up, which gives them a wonderful crunchy texture. Then it is necessary to coat them with a velvet-like egg white and cornstarch mixture; this protects the delicate shrimp meat from the oil and prevents overcooking. Once those steps are done, this dish takes but minutes to cook. Always buy the freshest shrimp possible.
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To clean the shrimp. Fill a large bowl of cold water, add 1 tablespoon of salt, and gently wash the shrimp in the salt water. Drain and repeat the process, using fresh salted water. Then rinse the shrimp under cold running water, drain, and blot dry with paper towel.
- Combine the egg white, cornstarch and salt together. Coat the shrimp with the coating ingredients in a medium sized bowl. Mix well and refrigerate for about 20 minutes.
- Heat a wok or large skillet until it is hot; add the oil. When the oil is just warm, quickly add the shrimp, stir to separate, and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, reserving the oil.
- Reheat the wok, return 1 tablespoon of the drained oil and when it is hot, add the ginger and scallions and stir fry for 30 seconds. Then add the rice wine, vinegar, salt and the drained shrimp. Stir fry for 1 minute, turn out onto a serving platter and serve immediately. Serves 4-6.
- NOTE: Velveting—Unique to Chinese cuisine, this technique gives a particularly delicious texture to meat and seafood. Heat the oil to moderately hot or just until bubbles gently form over the surface of a test piece of meat. Add the meat and stir carefully just to separate the pieces. Turn the heat off and allow the meat to sit in the oil as long as the recipe specifies. Turn the meat into a colander set aside a stainless steel bowl and drain well.
- Fragrant Harbor Taste The New Chinese Cooking of Hong Kong.
Nutrition Facts : Calories 369.9, FatContent 29, SaturatedFatContent 4.9, CholesterolContent 172.8, SodiumContent 4252, CarbohydrateContent 2.6, FiberContent 0.1, SugarContent 0.1, ProteinContent 24
STIR-FRIED PRAWNS - HONG KONG STYLE RECIPE - FOOD.COM
From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) comes this recipe described in the intro as a "Stir-fry favorite that requires just a bit of chopping plus quick wok cooking to provide a complete meal". (Time was estimated & does not include the 20 min to marinate the prawns. The wok cooking time is very fast & I allowed 20 min for ingredient prep) *Enjoy* !
Total Time 27 minutes
Prep Time 20 minutes
Cook Time 7 minutes
Yield 6 6 1-dish meals over rice, 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix 1/2 tsp garlic, 1/4 tsp gingerroot & 2 tbsp soy sauce in a med bowl. Add shrimp, toss to coat & marinate 20 minute.
- Heat oil in wok (or lrg non-stick skillet) over high-heat till hot. Stir-fry prawns till they turn pink, remove from wok & set aside.
- Stir in red bell pepper, mushrooms, leek, green onion + water chestnuts & stir-fry 2-3 min or till crisp-tender.
- Add cooked shrimp, remaining soy sauce & oyster sauce.
- Mix cornstarch w/water + remaining garlic & gingerroot. Stir into prawn mixture & cook till thickened.
- Add snow peas & stir-fry till crisp-tender (about 1 min). Serve immediately w/steamed rice or your favorite fried-rice.
Nutrition Facts : Calories 244.8, FatContent 11.2, SaturatedFatContent 1.6, CholesterolContent 172.8, SodiumContent 1178.2, CarbohydrateContent 9.7, FiberContent 1.5, SugarContent 2.3, ProteinContent 25.7
More about "hong kong style pepper shrimp recipe recipes"
STIR-FRIED PRAWNS - HONG KONG STYLE RECIPE - FOOD.COM
From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) comes this recipe described in the intro as a "Stir-fry favorite that requires just a bit of chopping plus quick wok cooking to provide a complete meal". (Time was estimated & does not include the 20 min to marinate the prawns. The wok cooking time is very fast & I allowed 20 min for ingredient prep) *Enjoy* !
From food.com
Reviews 5.0
Total Time 27 minutes
Calories 244.8 per serving
From food.com
Reviews 5.0
Total Time 27 minutes
Calories 244.8 per serving
- Add snow peas & stir-fry till crisp-tender (about 1 min). Serve immediately w/steamed rice or your favorite fried-rice.
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CHINESE SALT AND PEPPER SHRIMP | CHINA SICHUAN FOOD
Chinese style crispy salt and pepper shrimp
From chinasichuanfood.com
Reviews 5
Total Time 25 minutes
Category Main Course, Snack
Cuisine Chinese
Calories 236 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 25 minutes
Category Main Course, Snack
Cuisine Chinese
Calories 236 kcal per serving
- Transfer out and sprinkle the remaining on the surface or on small corner of the serving plate.
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HONEY WALNUT SHRIMP RECIPE | ALLRECIPES
Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts
From allrecipes.com
Reviews 4.5
Total Time 30 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 605.2 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 30 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 605.2 calories per serving
- In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
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SALT-AND-PEPPER SHRIMP RECIPE | EPICURIOUS
Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.
From epicurious.com
Reviews 4
Total Time 15 minutes
From epicurious.com
Reviews 4
Total Time 15 minutes
- Heat oil in a large skillet over medium-high heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining ¾ teaspoons salt. Add chile and cilantro to bowl and toss to combine.
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