CANTONESE STYLE PAN-FRIED SHRIMPS
This recipe is the tested method to pan-fried shrimps. Please also check the note section for variations.
Provided by KP Kwan
Categories Main
Time 19m
Number Of Ingredients 11
Steps:
- Remove the head and leg of the shrimps.
- Make a shallow cut down the back of the shrimps, pull out the intestinal vein.
- Butterfly the shrimp.
- Rinse the shrimps and drain away the water.
- Combine all the ingredients C to make the sauce
- Place the vegetable oil in the pan, Sear the shrimps on both sides until near cook.
- Add Ingredients C into the pan and stir-fry until aromatic.
- Add the sauce to the shrimp. Stir-fried the shrimps until the sauce forms a coating on the shrimps' surface.
- Dish out. Garnish with more scallions and serve.
Nutrition Facts : Calories 84 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 8 shrimps, Sodium 560 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
THE BEST PAN-FRIED TOFU
I have had MANY people ask me how I pan fry my tofu and get it so crispy and firm. There are a few reasons why:-). First I either use a non-stick or cast iron pan, I don't overcrowd the surface, I drain my tofu REALLY well, use only extra firm Chinese style and MOST important of all, I leave it undisturbed while cooking and this allows the golden crust we all love on pan-fried tofu to develop! Please find detailed instructions below on how to make the best pan-fried tofu ever!
Provided by Aioli_Queen
Categories Very Low Carbs
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Take your block of tofu and wrap it in several layers of paper towels.
- Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
- Slice the tofu into pieces about 1/2 an inch thick.
- Set tofu aside.
- If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
- If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
- Add oil to heated pan.
- Gently spread oil over the entire surface of the pan.
- Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
- Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
- The second side will only take about 4 minutes to cook.
- When they are evenly browned take them out of the pan and place them on paper towels to drain.
- These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).
PAN-FRIED SHRIMP
Steps:
- Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g
SAUTEED SHRIMP
Steps:
- In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes. Serve immediately.
PAN-FRIED SHRIMP
Served with Green Curry Cashew Sauce, this fried shrimp recipe is an easy alternative to takeout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 3
Steps:
- Season shrimp with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with another tablespoon oil and remaining shrimp.
- Serve with Green Curry Cashew Sauce if desired.
SIMPLE PAN-FRIED TOFU
An everyday dish from Hong Kong for those who love the taste of soy sauce. Kids will love the salty fried protein. Serve with rice or eat as a snack!
Provided by The Cow
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
- Cut tofu into 2x4-inch strips about 1/4-inch thick.
- Heat 1 tablespoon oil in large skillet over medium-low heat. Cook tofu strips in the oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer.
- Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant, 10 to 20 seconds. Spoon green onions over tofu while they are still sizzling. Coat with soy sauce. Let sit until tofu soaks up flavors, 3 to 5 minutes.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 2.6 g, Fat 10.8 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 457.8 mg, Sugar 0.6 g
PAN FRIED TOFU & SHRIMP SAUTE
Steps:
- Slice tofu into squares, at least 2cm in width. Salt both sides of the tofu squares and set aside for 15 minutes. Salt helps the tofu fry up nice and crispy. Mince the scallions, chili pepper, garlic, ginger, and cilantro - set aside. Season ground chicken or pork with cooking wine, white pepper, soy sauce, sesame seed oil, and cornstarch - thoroughly combine and set aside. Clean shrimp, set aside. Blot tofu squares with a paper towel to get out all the excess moisture - tofu that is wet doesn't crisp up as nicely. Make sure to blot the tofu squares right before frying as they continue to leak water when sitting out. Heat nonstick pan with enough oil to coat the bottom of the pan, place on med-high heat. Lay out the tofu squares and fry, turning every 3-5 minutes until golden brown. Remove tofu from pan and layer on bottom of serving dish. Add garlic, chili pepper, and ginger to the oil, releasing aromas. Toss in minced meat mixture and saute for 3-5 minutes until meat starts to cook. Add shrimp, sauteing for another 3-5 minutes. Now add the broth to taste (I actually used left over pho broth and it was great!). Toss all ingredients gently together. Add bean sprouts and cook for another 2-4 minutes until sprouts wilt. Add remaining cilantro garnish. Pour chicken/shrimp/sauce mixture over tofu and serve with rice or noodles!
SHRIMP WITH TOFU STIR-FRY
This is a recipe I came up with, combining 2 different recipes. I really like this dish because it's so simple to make and healthy too. Don't let the list of ingredients turn you off, it is actually rather easy and fast to make. The list of vegetables can be substituted with what you may have already such as tomato, edamame (soybeans), corn, bell peppers, broccoli florets, bok choy, etc. Tip: Using different colored veggies makes this dish very pretty! Try to cut everything in a similar size as well. I consider this to be a family style dish, which means usually it's served alongside other dishes. So if you are serving more than 2 persons, I would suggest you add more shrimp, then serve this along with sautéed greens with garlic (i.e. spinach), and maybe add a soup to round out the meal. I usually double the ingredients and also double the amount for the broth/soup so we can soak it up with the rice. Hint: If you use dry shiitake mushrooms, use the soaking water for part of the broth (I always use it in soups now since my grandma told me about using it to add flavor to recipes).
Provided by JMigs0
Categories Soy/Tofu
Time 22m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Mix ingredients in #1 and marinate the shrimp for about 5 minutes.
- Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove.
- Use oil left in pan and sauté the ginger root and green onions until fragrant.
- Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes.
- Add shrimp back in and #4 to the stir to thicken. (Make sure to mix the cornstarch and water throughly before adding, it tends to settle if left for even a few seconds).
- Add sesame oil and transfer right away to a serving dish (the sesame oil is to enhance the flavor not used to cook the dish).
Nutrition Facts : Calories 469.7, Fat 31.2, SaturatedFat 4.6, Cholesterol 95.2, Sodium 2795.9, Carbohydrate 20.7, Fiber 4.1, Sugar 8.4, Protein 28.7
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