Cantonese style shrimp
After the dust has settled from a busy Christmas week, it’s time to post the second shrimp recipe from the duel dinners featuring shrimp.
The first shrimp recipe took a tropical turn: lemon cilantro shrimp.
The second shrimp recipe is…. drumroll please.. Cantonese style shrimp! If that sounds familiar, it’s because it’s based from my Cantonese style lobster recipe that totally rocks.
So, we go from tropical to Asian.
These Cantonese style recipes can be a bit tricky. The ingredients cook quickly and it’s easier than pie to burn your ginger into bitter sticks.
The trick is planning; having all of your ingredients ready and knowing exactly what to throw in the skillet next. Stirring constantly is a must and let me tell ya, it’s a little stressful. I’ve burned these recipes on more than one occasion, but practice makes perfect!
- 1 pound of large Gulf shrimp
- 2 cloves of garlic (crushed)
- 3 green onions (cut into 1½ pieces)
- 1½ inch piece of ginger (cut into matchsticks)
- 1 tablespoon light soy sauce
- 1 egg (beaten)
- 1 cup chicken stock
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- ½ teaspoon brown sugar
- ½ teaspoon salt
- ⅓ cup peanut oil.
- Rice noodles to serve over
- Shell and devein the shrimp. Dust with the cornstarch so that they are lightly covered. Season the pieces with ½ teaspoon salt.
- Heat ½ of the oil in a wok or large skillet on medium high heat. Put in the shrimp and cook for 1 minute. Set the shrimp aside.
- In a bowl, mix together the soy sauce, sherry, chicken stock, and brown sugar. Set aside.
- Heat the remaining oil in the skillet on medium high. The oil should be hot and this process cooks quickly. Add the crushed garlic and ginger matchsticks. Stirring constantly, cook for 30 seconds taking care not to scald the ginger.
- Add in half of the green onions and the reserved shrimp. Cook for 20 more seconds.
- Pour in the mixture of soy sauce and liquid. Cover with a lid and cook for 3 minutes until the sauces thickens up nicely.
- Stir in the beaten egg and remaining green onions. Cook until egg is done. Turn off heat and serve over rice noodles or rice.