Peking Shrimp Recipes

PEKING SHRIMP (BEIJING FAR JUE HAR)

Steps:

• Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch.
• For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot.
• Dip shrip by holding tail end into batter; deep fry, turning once, in batches until golden - about 2 minute Remove, drain on paper towel; pour off oil from wok/skillet.
• For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside.
• Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute.
• Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute.

PEKING SHRIMP

Steps:

• In a small bowl, combine cornstarch and water until smooth.
• Stir in the corn syrup, soy sauce, sherry or broth, garlic, and ginger and set aside.
• In a nonstick skillet or wok, stir-fry green pepper in hot oil for 3 minutes.
• Add shrimp and stir-fry 3 minutes longer or until shrimp turn pink.
• Stir in the cornstarch mixture and add to the pan.
• Bring to a boil and cook and stir 2 minutes or until sauce is thickened.
• Add tomato and heat through.
• Serve with rice if desired.

SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH

Steps:

• Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
• With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
• Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
• Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
• Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
• Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!

PEKING SHRIMP

Steps:

• Combine corn starch & water Mix in next five ingredients and set aside Stir fry capsicum in oil (3-4 min) Add prawns and stir fry (3-4 min) Add reserved mixture, bring to a boil, and simmer to thicken Add tomato wedges Rice/noodles