PRINCESS SHRIMP CHINESE FOOD RECIPES
SZECHWAN SHRIMP | ALLRECIPES
Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.
Provided by FOODGU1
Categories World Cuisine Asian Chinese
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
- Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
Nutrition Facts : Calories 141.6 calories, CarbohydrateContent 6.7 g, CholesterolContent 163.8 mg, FatContent 4.4 g, FiberContent 0.4 g, ProteinContent 18.3 g, SaturatedFatContent 0.8 g, SodiumContent 499.5 mg, SugarContent 3.5 g
PRINCESS CHICKEN RECIPE - CHINESE.FOOD.COM
Make and share this Princess Chicken recipe from Food.com.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chop chicken into 1 inch pieces.
- Combine 2 tablespoons cornstarch and 1 tablespoon soy sauce in medium bowl; add chicken, stir and let sit for 30 minutes.
- Combine sake, soy sauce, sugar, salt, cornstarch and sesame oil; set aside.
- Heat oil in wok.
- Stir fry chicken 2 minutes until lightly browned.
- Remove all but 2 teaspoons oil from wok.
- Stir fry dried pepper and peppercorns briefly.
- Add minced ginger and cooked chicken stir fry 1 minute.
- Add seasoning sauce; stir until sauce thickens.
- Stir in peanuts.
- Serve over hot rice.
Nutrition Facts : Calories 1629.6, FatContent 83.3, SaturatedFatContent 13.7, CholesterolContent 85.1, SodiumContent 1430.8, CarbohydrateContent 176, FiberContent 6.1, SugarContent 10.1, ProteinContent 42.3
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However, how can we make top-quality [tempura] with a crisp, light and feathery texture like high-end Japanese ingredients at home?
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The key point is that tempura is not a simple deep-fried ingredient. Tempura is the most technical in Japanese ingredients. A good tempura is definitely not just deep-fried. The fried tempura should never feel greasy, but it should feel light and not high in calories.
In order to highlight the original flavor of the ingredients, tempura is usually made into a thin paste when it is battered, especially the tempura made with chlorophyll vegetables. The wrapped ingredients can still be seen. Sometimes there is a paste on one side of the leaf, but there is almost no paste on the other side. For tempura made with fish or prawns, although the ingredients are covered with paste, it is only a thin layer.
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However, how can we make top-quality [tempura] with a crisp, light and feathery texture like high-end Japanese ingredients at home?
First, whether vegetables or seafood, the selection of materials must be fresh.
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Third, when making the batter, adding soda, shochu, and ice cubes can improve the crispness of the dough. If you don't like adding ice cubes, you can put a basin of ice water under the container of the dough.
Fourth, it is best to buy top-quality Japanese tempura noodles. If you don't have it, you must use low noodles, so that the noodles are thin and crisp.
Fifth, the authentic high-end tempura restaurant uses sesame oil to fry tempura, or sesame oil mixed with other oils to fry. It turns out that one factor in using sesame oil is that sesame oil has a low boiling point, and the best temperature for tempura is 180 degrees, so sesame oil is better to control the temperature of the oil. This can be adjusted according to your own situation.
Sixth, be sure to use a deep pot, a deep pot that can withstand hot oil above 160 degrees, and it won’t splash oil during frying.
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Reviews 4.6
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