Cantonese Stir-fried Lover's Shrimp
"Shrimp with two different flavors, divided in half on a serving platter, makes a striking presentation and can be very romantic."
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4-5
ingredients
-
For marinade
- 1⁄2 teaspoon salt
- 1 tablespoon rice wine or 1 tablespoon sherry wine
- 1 egg white
- 1 tablespoon cornstarch
-
For seasoning sauce
- 1⁄2 teaspoon salt
- 1 tablespoon rice wine or 1 tablespoon sherry wine
- 1 teaspoon sesame oil
-
For the rest of dish
- 1 lb shrimp, peeled and deveined
- 1⁄2 lb fresh snow pea
- 3 scallions, cut into 1/4 ",lengths
- 1⁄2 tablespoon minced fresh ginger
- 3 tablespoons ketchup
- peanut oil
directions
- Peel and devein shrimps if necessary; rinse and drain.
- Combine ingredients for marinade; add shrimp, allowing to sit at least 15-20 minutes.
- Prepare seasoning sauce in a small bowl and set aside.
- Trim ends off snow peas; parboil and set aside.
- Heat 1 tbsp oil in wok; stir-fry the snow peas for a few moments, until crisp-tender.
- Season with salt, and place in the center of serving platter.
- Heat 8 tbsp oil in wok; add shrimp and stir-fry until shrimp change color and curl; remove shrimp with a strainer; drain shrimp and set aside.
- Drain all oil from wok except 1 tbsp ;stir-fry chopped scallions and minced ginger for a few seconds until fragrance is released; then stir in shrimp.
- Pour in seasoning sauce, stirring thoroughly.
- Remove half of shrimp and place them to one side of the platter.
- Add the 3 tbsp ketchup to the shrimp remaining in wok and stir briskly.
- Remove those shrimp, placing them on the other side of the platter.
- (optional: add 1 1/2 tsp. chile paste to the ketchup to go on one side for a spicy contrast) Serve hot with steamed rice.
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Reviews
-
Made this for my son when he got back from a trip to San Francisco were he enjoys the chinese cuisine. Said this was the best! -
Whenever I make a dish with shrimp, I have to double it because my husband can eat 4 servings by himself. This recipe was no different. I thought this was very good, Sue. We both liked the contrast of spicy and mild flavors. I used 1 t. chile paste for a spicier version as you directed. Had to use frozen snow peas--couldn't get fresh :( but that was still ok. Will try this again when they are in season. Thanks for posting.
-
This was delicious and very easy to make. Between my husband and I, it only fed two, but two hungry people. I highly recommend trying it. -
This was very tasty and easy to make, but I could have done with a bit more sauce. Since my shrimp were frozen as well (which tend to have salt in them) I didn't add as much salt as the recipe called for. But all in all a good one, and very nicely coloured. I bet a few cashews would be good in this :-)
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
