Salt and Pepper Shrimp

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    salt and pepper shrimp

    Canola oil to cook and deep fry

    1 1/2 pounds large U-15 shrimps (15 per pound), deveined.

    1 cup scallions cut into 1-inch pieces

    1/4 cup sliced garlic

    1/4 cup ginger, julienne

    1/2 tablespoon kosher salt or sea salt

    1/2 tablespoon ground pepper mix (black, green, red and Szechwan

    Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the

    shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20

    seconds, then drain. While the shrimp are deep-frying, coat the wok with oil andsaute the scallions, garlic and ginger. Add the fried shrimp then season with salt

    and pepper. Stir-fry for 20 seconds and serve immediately

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    Sweet 'n' Tangy Shrimp Recipe

    1/2 cup ketchup

    2 tablespoons sugar

    2 tablespoons cider vinegar

    2 tablespoons reduced-sodium soy sauce

    1 teaspoon sesame oil

    1/4 teaspoon crushed red pepper flakes

    1-1/2 pounds uncooked medium shrimp, peeled and deveined

    1 tablespoon minced fresh gingerroot

    1 tablespoon canola oil

    3 garlic cloves, minced

    2 green onions, sliced

    1 teaspoon sesame seeds, toasted

    Hot cooked rice, optional

    In a small bowl, combine the first six ingredients; set aside. In a large nonstick

    skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic;

    cook 1 minute longer.

    Add the ketchup mixture; cook and stir for 2-3 minutes or until heatedthrough. Sprinkle with onions and sesame seeds. Serve with rice if desired.

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    salt n pepper shrimp 2

    1/2 teaspoon each black, green, red, and white peppercorns

    2 pounds shrimp, shells on $

    2 teaspoons salt, divided $

    2 tablespoons vegetable or peanut oil $

    4 cloves garlic, chopped $

    1 cup cilantro leaves, roughly chopped

    Preparation

    1. Put peppercorns in a mortar and crush roughly with a pestle. Or put

    peppercorns in a large resealable plastic bag, spread out on a hard, flat surface,

    and crush with the bottom of a heavy frying pan or rolling pin.

    2. Put shrimp, half of the crushed peppercorns, and 1 tsp. salt in a large bowl

    and toss to coat shrimp evenly. Set aside.

    3. Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic,

    remaining crushed peppercorns, and remaining 1 tsp. salt and cook, stirring

    constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring

    constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn offheat, and toss to combine. Serve immediately.

    Note: Nutritional analysis is per serving.

    Note:

    The different peppercorns add a subtle range of pepper flavor to this dish, but you

    can stick to just black peppercorns too; simply decrease the total amount to 1 1/2

    tsp.

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    yakutori

    2 chicken breasts, cut into inch pieces about 3 / 4

    * Negi 1, cut into about inch pieces 3 / 4

    * Bamboo skewers (soaked in water to prevent burning)

    * For tara sauce (makes about 1 / 2 cup):

    * 5 tablespoons soy sauce

    * 5 tablespoons mirin

    * 3 tablespoons sake

    * 1 1 / 2 2 tablespoons sugar * adjust the amount according to your wishes

    * A piece of ginger (optional)

    How to cook Yakitori

    Mix the sugar, sake, mirin, and soy sauce in a sauce pan and stir well.

    Place a piece of fresh ginger, if preferred.

    Bring to a boil on high heat and resist heat to low and simmer until slightly

    thickened. Stop the heat and set aside.

    Chicken and thread on skewers alternate Negi.

    Grill chicken and Negi stabbed over hot coals until chicken turns white surface.

    basting chicken with sauce stabbed and Negi.

    Grill until done, brushing the sauce several times.

    Japanese food this one is fairly simple to make, now you can try it yourself at

    home. good luck.

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    Yakitori recipe (Main Dish)

    Ingredients

    lb Chicken thighs

    some Japanese leek

    4 tablespoons Soya sauce

    some Mirin or cake

    2 tablespoons Sugar

    some Honey

    some Small wooden spears

    Mix together soya sauce, sugar, a little bit of honey or maple syrup, a little bit of

    mirin and water, and heat it up until it's homogenous.

    Cut the chicken thighs into about 3x2x2cm large pieces. Put the chicken pieces into

    the sauce, and let it stand for a while.

    Cut the leek or green onions in about 3 cm long pieces. Spear three or four pieces

    of chicken and some leek on each wooden stick and grill them.

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    The Wongs Oxtail Stew

    2-1/2 to 3 pounds oxtail, trimmed of fat and joints separated

    2-inches fresh ginger, peeled and cut into matchsticks

    2 tablespoons dark soy sauce

    2 tablespoons oyster sauce

    2 tablespoons yellow bean sauce or paste

    1 tablespoon sugar

    1 to 2 tablespoons Shaoxing wine or dry sherry (optional)

    Freshly ground black pepper to taste

    2 green onions, finely chopped

    3 tablespoons chopped cilantro

    In a 4-quart pot or Dutch oven, bring 3 quarts of water to a boil. Throw in oxtail,

    and bring to a boil again.

    Drain water to get rid of fat and return oxtails to pot. Fill pot with just enough

    water to cover oxtail. Add ginger, dark soy sauce, oyster sauce, bean paste, sugar,

    wine and pepper, and stir to mix. Cover and simmer over medium-low heat for

    3-1/2 to 4 hours until meat is fall-off-the-bone tender.

    Transfer to a serving plate and scatter green onions and cilantro all over. Serve

    with steamed rice or noodles.

    Note: Yellow bean sauce, also known as brown bean sauce or broad bean sauce, is

    basically fermented soy beans (usually a by-product of the soy sauce-making

    process) mixed with salt and sometimes wheat flour. The mixture can be further

    mashed up to form a paste. Look for them in plastic bottles or glass jars at theAsian market.

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    Aromatic Chinese Oxtail Stew

    Serves 6

    5 to 6 pounds oxtails, cut into pieces, fat trimmed

    Kosher salt and ground black pepper

    2 to 4 tablespoons vegetable oil

    cup Shaoxing rice wine or dry sherry

    1/3 cup dark or regular soy sauce

    1 tablespoons brown sugar

    1 star anise, broken into pieces

    3 scallions, trimmed and cut into 2-inch lengths, plus 2 scallions, thinly sliced on

    the diagonal, for garnish

    6 slices fresh ginger

    2 garlic cloves, peeled

    1 orange, 4 large strips of zest removed with a vegetable peeler and reserved

    Cooked rice, for serving

    1. Heat oven to 300 degrees. Season oxtails with salt and pepper. Heat 2

    tablespoons oil in a large ovenproof pot with a tight-fitting lid. Working in batches

    if necessary to avoid crowding, brown oxtail all over, removing each piece whendone. Add oil as needed.

    2. When done browning, pour off extra fat from bottom of empty pot and set pot

    over high heat. Add wine and bring to a boil, scraping up browned bits. In a bowl,

    mix soy sauce and sugar with 2 cups water and pour into pot. Add star anise, 2-

    inch pieces of scallions, ginger and garlic and bring to a boil. Turn off heat. Return

    oxtails to pot and add orange zest. Cover and transfer to oven. Cook 1 hours.

    3. Turn over pieces of oxtail, cover again and cook 1 hours more, or until oxtail is

    very tender. Transfer oxtail pieces to a baking dish. Strain sauce into a separate

    saucepan; discard contents of strainer. Cover oxtails and sauce and refrigerate

    overnight.

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    4. The next day, heat oven to 300 degrees; remove oxtails and sauce from

    refrigerator. Lift off any fat on surface of sauce and discard. Gently warm sauce

    until liquid, then pour over oxtails. Cover with foil or a lid and bake 30 minutes.

    5. Uncover, stir and raise oven temperature to 400 degrees. Cook, uncovered, 15

    minutes. Stir again and cook another 15 minutes, until hot and glazed thickly

    with sauce. Meanwhile, squeeze cup juice from orange. Remove oxtails from oven,

    stir in orange juice, and serve in bowls over rice. Sprinkle each serving with thin

    scallion slices.

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    Recipe for Stir-fry Frog Legs with Ginger and Spring Onion

    (serves 2-3 as a side dish)

    Ingredients:

    3 frogs, skinned and chopped to pieces

    300g Spring onion, cut into 5 cm strips

    1 piece of ginger, cut into slices or strips

    2 tbsp oil

    100ml of water

    1 tbsp of (Vegetarian) Oyster Sauce

    1 tbsp dark soy sauce

    cornstarch for thinkening

    Marinade for at least 30 mins:

    1 tbsp of (Vegetarian) Oyster Sauce

    1 egg

    1/2 tbsp corn flour

    1/2 tsp sugar

    1/4 tsp salt

    1 tbsp Hua Tiao Jiu

    1 tbsp water

    a dash of pepper

    Method:

    1) Heat up 2 tbsp of oil in the wok. Add the ginger and fry till fragrant.

    2) Add the frogs legs and water. Stir fry till the meat is cooked.

    3) Add 1 tbsp of (Vegetarian) Oyster Sauce and dark soy sauce. Add cornstarch and

    thicken the sauce. Add spring onion.

    4) Stir fry and mix well. Dish up and serve with rice.

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    the lady's brunch