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Salt-Baked Shrimp
Salt-Baked Shrimp Recipe
Ingredients
1/2 pound medium-large shrimp (about 12), feelers removed,
shell slit along the vein and the shrimp deveined but with the shell
left on
1/2 teaspoon baking soda
3 cups water
1 tablespoon plus 1/2 teaspoon salt
2 tablespoons cornstarch
4 cups peanut oil
1 tablespoon minced fresh Thai chilies
Method
Place the shrimp and baking soda in a bowl, and mix well to coat.
Allow shrimp to rest for
at least 20 minutes.
Place the water and 1 tablespoon salt in a pot, cover, and bring
to a boil over high heat.
Add the shrimp, and water-blanch for 10 seconds.
Remove the shrimp with a strainer, and run cold water through them
to cool them. The
water-blanching removes all of the liquid from the shrimp.
Place the shrimp in a dish, sprinkle with cornstarch to coat them
lightly, and shake off
excess. Heat a wok over high heat for 1 minute, add the peanut oil,
and heat to 350
degrees.
Place the shrimp in a Chinese strainer, lower into the oil, and
oil-blanch for 1 minute. Turn
off the heat, remove shrimp with the strainer, and drain. Transfer
the oil from the wok to a
bowl.
Return 1 tablespoon of the reserved oil to the wok, and heat over
high heat for 20
seconds. Add the remaining 1/2 teaspoon salt and the chilies, and
cook, stirring for 45
seconds.
Add the shrimp, and cook, stirring, making certain the shrimp are
well coated, for 1
minute. They should be dry and crusted. Turn off the heat, transfer
shrimp to a heated
platter and serve.
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