Best Stir Fried Shrimp In Shells I Recipes

SALT AND PEPPER SHRIMP (DEEP-FRIED)

Steps:

• Gather the ingredients.
• Soak the shrimp in warm, lightly salted water for 5 minutes.
• Rinse in cold water, drain and pat dry with paper towels.
• Lightly coat the shrimp with the tapioca starch or cornstarch.
• In a small bowl, mix the salt with the freshly ground peppercorns and set aside.
• Heat the oil to 360 F in a deep fat fryer, heavy saucepan with deep sides, or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same ​wok). Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds). Make sure the temperature does not fall below 350 F.
• Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp.
• Heat a wok over medium heat. Add the salt and pepper mixture and the deep-fried shrimp. Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds).
• Serve hot and enjoy.

PRAWN STIR FRY (SHRIMP)

Steps:

• Steam broccolini: Steam broccolini until crisp-tender, about 2 - 3 minutes (remember it will cook more in the stir fry). Set aside to drain and dry.
• Stir Fry Sauce: Put all Stir Fry Sauce ingredients except water into a bowl. Mix until cornflour is dissolved. Then stir in water.
• Cook then remove prawns: Heat oil in a wok or large skillet on medium to medium-high heat. Add prawns and spread them in a single layer. Cook for 1 1/2 minutes, then turn and cook the other side for 1 minute until cooked through. Try not to make the prawns too golden (they are only lightly browned in stir fries). Remove prawns to a bowl. Set aside.
• Cook onion, garlic and ginger: Add more oil if the pan seems a bit dry. Still on medium-high heat, add onion and cook for 1 minute. Then add ginger and garlic and cook for another 1 minute until onion is starting to soften but not colour.
• Add snow peas, then broccolini: Add snow peas and toss until coated with oil. Then add broccolini and toss through.
• Add Sauce and thicken: Give the Sauce a stir (to dissolve cornflour settled at bottom), then pour into skillet. Cook, stirring, until sauce thickens to syrup consistency (about 1 minute) and coats the ingredients nicely.
• Add prawns back in: Then add the prawns back in (including any juices in the bowl). Toss for another 30 seconds until prawns are warmed through.
• Serve: Serve with rice!

SHANGHAI SHRIMP STIR-FRY - YOU BAO XIA (油爆虾)

Steps:

• Start by preparing the shrimp. Using kitchen shears, trim off the legs and the sharp pointy part at the top of the head. Then devein the shrimp by using a toothpick to carefully expose and pull it out, without damaging the shell (see the photo!). Rinse the shrimp thoroughly, drain, and pat dry with a paper towel.
• Heat the oil in a wok over high heat until it just starts to smoke. Carefully lower the shrimp into the oil in two batches, frying gently for about 5 - 10 seconds with each batch. The shrimp will go opaque very quickly. Immediately scoop them out into a metal strainer, to drain excess oil back into the wok. Set the shrimp aside.
• Now, let the oil heat up again until it's smoking. Lower the shrimp into the oil again (in two separate batches), and fry for another 5 - 10 seconds. The frying time varies depending on shrimp size--over frying will dry out the shrimp.
• Turn off the heat and scoop out the oil into a heat-proof bowl, leaving about 1 tablespoon of oil in the wok. Turn the heat on to low and add in the scallion whites and ginger. Cook for 2 minutes, until fragrant. Add the Shaoxing wine, chicken broth, sugar and vinegar. Turn up the heat, so the mixture comes to a simmer. Stir for 30 seconds.
• At this point, you can choose to remove the scallions and ginger from the wok, or simply leave them in there! Finally, add the shrimp back to the wok along with the sesame oil. Stir-fry for 5-10 seconds, until the shrimp are coated in the sauce. Add salt to taste, and serve.

CHINESE TRINIDADIAN STIR-FRIED SHRIMP WITH RUM

Steps:

• 1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.
• 2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro.

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!

STIR-FRIED SHRIMP IN SHELLS I

Steps:

• 1. Wash shrimp. Remove legs, leaving shells intact then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell).2. Mince scallion stalk and ginger root then combine with soy sauce, sherry and salt. 3. Heat oil. Add shrimp and stir-fry until pinkish (1 to 2 minutes). Add sugar stir-fry 1/2 minute more. 4. Add scallion-soy mixture and stir-fry another 2 minutes. Serve hot or cold. NOTE: These shrimp, served cold, are excellent as appetizers, buffet dishes or picnic snacks. VARIATIONS: * For the scallion-soy mixture prepared in step 2 and added in step 4, substitute any of the following: __A: 2 tablespoons soy sauce, 2 tablespoons sherry, 1 teaspoon sugar, 1 teaspoon vinegar and 1/2 teaspoon salt. Then at the end of step 3 add 2 scallion stalks and 1 garlic clove, both minced stir-fry a few times. Add the substitute mixture as in step 4. __B: 2 tablespoons brown sugar, 2 tablespoons soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and 1/2 tablespoon vinegar. Add as in step 4 and heat quickly, stirring. Then cook, covered, over medium heat until shrimp are done (2 to 3 minutes). __C: 2 teaspoons sugar, 2 tablespoons soy sauce and 1 scallion stalk. In step 3, add to the hot oil 1 garlic clove and 1 slice fresh ginger root, both crushed. (Stir-fry a few times before adding shrimp.) For the sugar in step 3, substitute 1 tablespoon sherry. Pick up step 4. __D: 1 teaspoon soy sauce, 2 tablespoons stock and 1/4 cup scallions, cut in 1/2-inch sections. In step 3, add to the hot oil 1/2 teaspoon salt, before adding shrimp. Pick up step 4. __E: 2 tablespoons hoisin sauce, I tablespoon vinegar, 1/2 teaspoon salt and 1 teaspoon sugar. At the end of step 3, add 6 scallion stalks, cut in 1-inch sections and 1 slice fresh ginger root, minced. Stir-fry a few times then pick up step 4. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.