Best Chinese Style Shrimp Recipes

CHINESE-STYLE CRISPY SHRIMP WITH SWEET & SOUR SAUCE

Steps:

• RED SWEET AND SOUR SAUCE:.
• Mix all ingredients.
• Have ready for shrimp.
• SHRIMP:.
• Remove shells from shrimp, leaving tails intact.
• If shrimp are frozen do not thaw; peel under running cold water.
• Make a shallow cut lengthwise down back of each shrimp and devein.
• Slit shrimp lengthwise down the back almost in half.
• Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp.
• Cover and refrigerate 10 minutes.
• Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F.
• Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt.
• Stir shrimp into batter until coated.
• Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain.
• Serve hot with sauce.

SHRIMP AND VEGETABLE SAUTE, CHINESE STYLE

Steps:

• Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes. In a large skillet or wok, heat the vegetable and sesame oils. Add peppers and scallion whites and stir fry or saute, stirring continuously for one minute. Add shrimp and saute for another minute. Add garlic and saute for 15 seconds until you get a good whiff of its aroma.
• Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp.
• Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.

CHINESE STYLE SHRIMP TOAST

Steps:

• Combine shrimps, water chestnuts, scallion and ginger root in medium bowl. Beat egg cornstarch, sherry, salt and sugar together in small bowl, add to shrimp mixture. Mix well. Trim crust from bread. Spread each slice with one sixth of the shrimp mixture spreading all the way to edges. Cut each slice into 4 fingers. Heat oil in 8 inch skillet to 375 degrees. Fry 4 pieces of shrimp, spread side down, 1 minute, turn. fry second side until golden about 1 minute. Drain on paper towel. Repeat with remaining pieces. Cool on wire racks. Wrap airtight in plastic wrap. Freeze up to 3 weeks. To serve heat oven to 350 degrees. Arrange shrimp toast in single layer on wire rack over baking pan. Bake until heated through 5 to 7 minutes.

CHINESE-STYLE SHRIMP SOUP

Steps:

• In a small bowl, blend water smoothly with cornflour.
• Set aside.
• In a large pan, combine stock, carrot and soy sauce.
• Bring to the boil, then simmer over a medium heat for 5 minutes.
• Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
• Stir in cornflour mixtue, snow peas and sesame oil.
• Cook stirring continuously, until soup boils and thickens slightly.
• Ladle soup into 4 serving bowls.
• Serve immediately.

STIR-FRIED SHRIMP, CHINESE STYLE

Steps:

• Marinate the shrimp, in shells, for about 15 minutes in the soy sauce, sherry, and ginger. Drain.
• Stir-fry in a hot pan (on med. high heat) with the peanut oil and garlic until the color of the shrimp changes to pink.
• Add the green onions, salt and sesame oil. Toss until the onions barely wilt.
• Serve hot and let guests remove the shells right at the table!

SHRIMP CHINESE STYLE NOODLE SOUP

Steps:

• 1. Put eight cups of water in large pot heating on medium heat just up to boil, then turn to low
• 2. Take the three packages of ramen and remove the seasoning packets, setting the noodles aside and adding the seasoning packets to the water
• 3. Take the mushrooms, the cabbage, and the green onions, slice them and add to water simmering on low approximately 10 min
• 4. Take the shrimp, and the ramen, and add them to the pot, by now your soup should be filling your kitchen with a wonderful aroma
• 5. and the last step...I'll bet you thought I forgot. The secret ingredient, The bean sprouts. You add these last as you want them cooked but still crisp, just wash and toss them in. I might add, I never though i'd eat bean sprouts, but they give this soup an amazing flavor.
• 6. The only seasoning I use is pepper to taste and I serve with soy sauce and people can add it if they like. There is plenty of salt in the ramen packets and combined with the natural flavors, You really don't need anything else.
• 7. This soup is "souper" simple, the only thing to avoid overcooking it. I must admit times are approximate but close, I'm one of these cooks that everything is a pinch or a dash, and on timing it's when it looks/taste right. But this recipe is almost foolproof.

CHINESE STYLE SHRIMP

Steps:

• Shell and devein shrimps.
• Rinse thoroughly with cold water.
• Drain and pat dry.
• Soak the dried Chinese black mushrooms in hot water for 20 minutes.
• Drain and pat dry.
• Remove and discard stems.
• Cut caps into triangular pieces.
• Set aside.
• Cut straw mushrooms in half and white mushrooms into 4 slices.
• Set aside.
• Cut green onion in 2, separating the white bulb from the green stems.
• Cut green stems into 1 inch pieces and set aside for garnish.
• Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion.
• In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute.
• Do not let it smoke.
• Add shrimps and fry them until pink and curled.
• Drain and set aside.
• Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each.
• Drain and set aside with shrimps.
• In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil.
• Add slices of ginger root and white bulb of green onion.
• Discard any ginger root or onion that turns brown.
• Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce.
• Mix thoroughly and bring sauce to a boil.
• Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce.
• Mix corn starch with water.
• Add to the shrimp mixture and cook for 1 minute.
• Add sesame oil and white pepper to taste.
• Spoon onto warm serving platter and sprinkle with green onions.