How to Cook Shrimp Shantung Style

This dish hails from Asian soil, its simple, easy to prepare, delicious and with very little cooking talent required! The ingredients are very easy to fine and prepare. For beginners in cooking this dish is so simple you can do it with your eyes closed.

Thing's you'll need:

-1/4 cup cooking oil
-2 tsps ginger sliced
-3 tbsp tomato catsup
-1 tbsp white wine
-1/2-1 tsp sugar
-1/4-1 tsp hot chili sauce
-1/4 tsp salt
-1/2 k. medium sized shrimps, deveined
-1/1 cup shrimps juice

* Here's how to get the shrimp juice, pound the heads of the shrimps add about a tablespoon of water and squeeze the juice out of the pounded heads. Put in cup and save it for the sauce.

Step 1

Heat cooking oil, make sure you do not have the heat set too high, we do not want to burn the oil and give it a burnt taste, ginger slices for about 5 minutes. Do not overcook the ginger to avoid it being drained of all its spicy juices. You can then add the tomato catsup and allow to cook for a while.

Step 2

Measure in wine, sugar, hot chili sauce, and salt include this in the wok. Let it simmer for a few minutes, stir with a wooden ladle to keep the ingredients from sticking to the wok. Put shrimps, toss this till its half done.

Step 3

Slowly pour in the shrimp juice, stir continuously while you are doing this to make sure the jiuce is distributed evenly. Continue cooking until until shrimps are just done.

Step 4

Garnish with wansuey. Serve hot.

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Shrimps and Green Beans

Ingredients:

Shrimps:

* ¾ - 1 pound shrimps – raw, peeled, deveined

Marinate:

* 1 TBSP. rice vinegar
* 1 tsp. kosher salt
* ¼ tsp. black pepper
* 1 TBSP. cornstarch
* 2 tsps. sesame oil

Vegetables:

* 1 ½ pounds green beans – trimmed and blanched
* ½ large onion – sliced
* 3 bunches green onions – chopped
* 6 garlic cloves – smashed, peeled and chopped
* 8 dried hot chili peppers (optional)
* 5 TBSPs. vegetable oil or olive oil - divided
* 1 TBSP. sesame seeds

Sauce:

* 3 TBSPs. oyster sauce
* 2 TBSPs. teriyaki sauce
* 1 ½ TBSPs. cornstarch
* 1 tsp. sugar
* 1 ½ cups shrimp stock, chicken stock or water
* ¼ - ½ tsp. ground hot peppers (optional)

Trim green beans and chop them into 2 inch pieces. Boil water and add 1 tablespoon kosher salt. Blanch green beans in boiling and salted water for 3 minutes. Remove, drain and set aside.

Prepare the sauce as directed above.

Heat a wok and add 3 tablespoons oil. Add blanched green beans and stir fry about 3 minutes or until slightly wilted. Remove onto a plate and set aside.

Reheat the wok and add the remaining 2 tablespoons oil. Stir in garlic, onions, green onions, and hot chili peppers. Stir fry about 2 minutes. Add the marinated shrimps and stir fry until shrimps are pink, about 4 minutes. Create a well in the middle of the wok by pushing the shrimps, garlic, onions and peppers to the side. Add the sauce and rapidly bring it to a boil over high heat, while stirring constantly! Turn the heat to medium and stir the shrimps, vegetables and the sauce. Add the stir fried green beans. Stir until the green beans are coated with the sauce and mixed well with the shrimps and other vegetables. Sprinkle sesame seeds and serve over egg noodles or white rice.

For egg noodles… follow cooking directions on package. (I add 2 tsps. sesame oil and 3 tsps. kosher salt to the boiling water before cooking the egg noodles.)

Shrimp Salad with Eggs

• 2 cups cooked peeled shrimp
• 1/2 cup celery, diced
• 1 teaspoon onion, finely chopped
• 1/3 cup mayonnaise
• 1/4 cup chili sauce
• 3 tablespoons lemon juice
• 3 hard-cooked eggs
• lettuce or mixed greens

Preparation: Chill shrimp until salad is ready to be mixed. Combine shrimp, celery, onion and eggs. Blend mayonnaise, chili sauce and lemon juice. Toss all ingredients lightly. Heap into lettuce cups or over mixed greens.
Chill and serve on 4-5.

Grilled Shrimp with Mango Salad

Serve this grilled shrimp salad on a bed of mixed greens. Scroll down to see more shrimp recipes.

• 2 large firm mangoes, peeled & shredded
• 3-4 tablespoons thinly sliced green onions
• 1/2 cup lime juice
• 2-3 tablespoons fish sauce, or use soy sauce if necessary
• 1-2 teaspoon sugar
• 1 small clove garlic, minced
• 1 small hot chili, such as serrano, seeded, minced
• 1 pound shrimp, (25 to 30 per pound)
• 2 cups greens
• lime slices, for garnish

Combine green onions, lime juice, fish sauce, sugar, garlic, and chile in a bowl. Mix in shredded mango. Chill while preparing shrimp.

Shell and devein shrimp and rinse well; divide into 4 portions.

Thread 1 portion onto a slender metal skewer. Run a second skewer through shrimp 1/2 to 1 inch from the first skewer, to keep them flat. Repeat with remaining shrimp. Grill shrimp on a medium hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts.

Place greens on a platter; mound mango mixture onto the greens using a slotted spoon. Place shrimp over the mango salad and garnish with lime slices, if desired.

Serves 4.

Shrimp Fritters 2

• 3 tablespoons butter
• 1 pound medium shrimp, peeled and deveined
• 4 green onions, finely chopped (include tops)
• 1 bell pepper, seeded and finely chopped
• 1 small hot or mild chili pepper, seeded and finely chopped
• 2 cups mashed potatoes
• 2 eggs, beaten
• salt and pepper, to taste
• 1 cup fine dry bread crumbs
• vegetable oil, for deep frying

Preparation: Melt butter in skillet over medium heat; add the shrimp and cook until pink (2 to 3 minutes depending on size). Remove shrimp from skillet with a slotted spoon, cool slightly, then chop. Set aside.

Add the green onions, bell pepper and chili pepper to the butter remaining in the skillet. Saute over medium heat until vegetables are just softened, about 3 minutes. Add mixture to the mashed potatoes and mix well. Stir in the chopped shrimp and beaten eggs. Season to taste with salt and pepper. Stir in some of the bread crumbs, if needed to make the dough stiff enough to form into balls. Shape mixture into 2-inch balls. Put the bread crumbs in a shallow bowl. Roll the shrimp/potato balls in the crumbs. Cover and chill for at least 30 minutes or up to 4 hours. Heat oil in a deep fryer or heavy pot to about 360 degrees. Fry the balls 3 or 4 at a time for about 4 minutes, or until browned and crispy on the outside. Remove balls to paper towels; drain and serve immediately.

Makes about 2 dozen small fritters.