SALT & PEPPER PRAWNS RECIPE | EATINGWELL
Spice-crusted stir-fried shrimp top a cool, crisp Asian-style slaw for an easy supper. Many traditional versions of this recipe use Sichuan peppercorns. We've opted to use Chinese five-spice powder, which contains Sichuan peppercorns and is more readily available. Make it a Meal: Serve with rice noodles or brown rice and a sprinkle of chopped cilantro.
Provided by EatingWell Test Kitchen
Categories Healthy Shrimp Recipes
Total Time 35 minutes
Number Of Ingredients 13
Steps:
- Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell peppers; toss to combine.
- Combine rice flour, salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.
Nutrition Facts : Calories 293.9 calories, CarbohydrateContent 20.1 g, CholesterolContent 187.5 mg, FatContent 13.6 g, FiberContent 2.9 g, ProteinContent 23.2 g, SaturatedFatContent 1.6 g, SodiumContent 1177.3 mg, SugarContent 4.6 g
SALT & PEPPER SHRIMP RECIPE | EATINGWELL
Rice flour is the “secret ingredient” in this dish and is used to make the flavorful coating for the shrimp. But if you can't find it, cornstarch makes a fine substitute. Serve with rice noodles or brown rice and a sprinkle of chopped scallions.
Provided by EatingWell Test Kitchen
Categories Healthy Fish & Seafood Recipes for Two
Total Time 30 minutes
Number Of Ingredients 13
Steps:
- Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell pepper; toss to combine.
- Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until they are pink and curled, 3 to 4 minutes. Add jalapeno and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.
Nutrition Facts : Calories 295.6 calories, CarbohydrateContent 20.1 g, CholesterolContent 190.5 mg, FatContent 13.6 g, FiberContent 2.9 g, ProteinContent 23.5 g, SaturatedFatContent 1.6 g, SodiumContent 1190.7 mg, SugarContent 4.6 g
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Today, Ye Ye recommends it as the third dish in the New Year dishes series. Normally Yeba seldom makes deep-fried dishes. It will be different for the New Year. You can eat it happily.
Pay attention to three points when frying:
1. Control the oil temperature. The oil temperature should not be too high. When it is too high, it will be easy to paste and produce harmful substances. But the oil temperature should not be too low. If it is too low, it will be easy to inhale too much grease. It’s necessary to explode the fire a little before, and quickly force out the oil;
Second, good cooking must be inseparable from good kitchenware. A good pan will absorb less oil when frying, and the temperature is stable, the color of the fried food is good, and there are few substances that are harmful to your health.
3. When eating deep-fried food, eat it with fresh vegetables.
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Total Time 30 minutes
Category Lunch
1. Put the tofu between two pieces of kitchen paper and place a plate on top. Stand for about 10 minutes to press and remove excess moisture. Cut the tofu into 5cm cubes and roll in the starch. Allow to stand for 5 minutes while you heat the oil to 175C.
2. Fry the tofu in batches for about 3 minutes each batch, then drain on a wire rack.
3. Heat a wok over medium heat and add about 1 tbsp of oil (I prefer to use fresh oil for this, but you can use the frying oil if you like). Add the garlic, chilli and spring onions and fry until fragrant, about 30 seconds. Add the tofu, season very well with salt and black pepper and gently toss to coat the tofu in the fried aromatics. Remove to a plate and serve.
Also try: Stir-fried cauliflower with Sichuan pepper
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.
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