Best Yin Yang Shrimp Recipes

Yin-Yang Shrimp image

Provided by English_Rose

Categories Chinese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb raw shrimp
1 egg white
1 1/2 tablespoons cornstarch
3 tablespoons vegetable oil
6 ounces French beans, topped, tailed and halved
2 scallions, chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 tablespoon Jack Daniels Whiskey
1 pinch black pepper
1/2 red pepper, thinly sliced
1 1/2 teaspoons brown sugar

Steps:

Peel and de-vein the prawns, then combine in a bowl with the egg white and cornstarch, adding a pinch of salt.
In a wok or frying pan, heat 1 tbsp of the oil on a medium heat, stir in the fine beans and scallion, add the soy sauce and stir-fry for 1-2 minutes. Transfer to a big plate.
Heat the remaining oil on a medium heat, add the shrimp and stir-fry until cooked. Add the oyster sauce, Jack Daniels, black pepper, pepper and brown sugar. Stir together quickly.
Transfer to a separate plate and arrange to resemble the Yin-Yang sign with the fine beans.

Nutrition Facts : Calories 405, Fat 13.2, SaturatedFat 1.8, Cholesterol 172.8, Sodium 898.5, Carbohydrate 36.3, Fiber 11.3, Sugar 2.6, Protein 33

yang chow slippery shrimp Recipe - (5/5) image

Provided by mnilles

Number Of Ingredients 13

1 pound large shrimp
1/4 cup plus 2 teaspoons cornstarch
1/4 cup plus 2 teaspoons water
2 cups oil
2 large cloves garlic, minced
1/2 teaspoon minced ginger root
1/2 teaspoon cayenne (ok to sub red pepper flakes)
1 tablespoon ketchup
1 tablespoon white vinegar
1 tablespoon white wine or dry Sherry
1 1/2 tablespoon sugar
1/2 teaspoon salt
4 green onions, sliced

Steps:

Peel, devein, and BUTTERLFY the shrimp. Mix the shrimp with 1/4 cup cornstarch to completely coat the shrimp. Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside. Pour the oil into a wok and heat over medium heat until hot. Add the shrimp and deep fry until golden about 45 seconds. Drain the oil from wok, leaving 1 tablespoon. Reheat the wok and stir-fry the garlic, ginger, and red pepper. Stir for a few seconds, then add the ketchup, vinegar, wine, sugar, salt, 1/4 cup water, and the reserved cornstarch mixture. Cook and stir until the sauce is thick. Add the shrimp, toss until covered with sauce. Add the green onions and serve.

Ying Yang Fried Rice image

Provided by anmwong

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

2 cups cooked white rice
3 eggs
12 jumbo shrimp, peeled and de-veined
2 chicken breasts, cut into bite-size pieces
1/2 cup green peas
1 medium tomatoes, sliced
1/2 small onion, sliced
2 teaspoons sugar
2 teaspoons salt
2 teaspoons cornstarch
1 tablespoon vegetable oil
1/2 cup ketchup
vegetable oil, for stir frying
salt
sugar, to taste
2 teaspoons cornstarch, dissolved in
1 cup water

Steps:

Separate egg yolks and egg whites.
Combine chicken with sugar, salt, corn starch, and vegetable oil. Set aside.
Heat wok with 1 tablespoon oil and a sprinkle of salt.
Add rice and break it apart with spatula as it is being re-heated from standing overnight.
When it has heated through, add the egg yolk and mix in well until egg is cooked.
Place rice on serving platter, preferably one with high sides to contain the rice and toppings when done.
Heat 1/2 teaspoon of oil in wok. Stir fry peas for about 30 seconds, remove and set aside.
Heat 1 teaspoon of oil in wok. Add shrimp and stir fry about 5 minutes, stirring constantly so the shrimp does not scorch.
Pour in egg whites and sauce solution of water and corn starch, mix well.
When it is cooked through, adjust taste with salt, then spoon over one side of the rice to create a Yin Yang symbol with a slight curve in the center of the rice. Rinse out wok and return to heat with 1 teaspoon oil sprinkled with a little salt.
Add onions and cook for about 1 minute, add sliced chicken and stir well.
When the chicken is about half cooked, add sliced tomatoes and continue stirring until chicken is done.
Add ketchup and mix thoroughly. Adjust flavor with a little sugar as desired to balance out the tartness of the tomatoes.
When done, spoon over the other half of the rice, filling in the curve of the other half.