Peking Shrimp Recipes

PEKING SHRIMP

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside. , In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired.

PEEL-AND-EAT SHRIMP

Steps:

• In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.

PEKING SHRIMP (BEIJING FAR JUE HAR)

Steps:

• Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch.
• For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot.
• Dip shrip by holding tail end into batter; deep fry, turning once, in batches until golden - about 2 minute Remove, drain on paper towel; pour off oil from wok/skillet.
• For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside.
• Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute.
• Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute.

PEKING SHRIMP

Steps:

• In a small bowl, combine cornstarch and water until smooth.
• Stir in the corn syrup, soy sauce, sherry or broth, garlic, and ginger and set aside.
• In a nonstick skillet or wok, stir-fry green pepper in hot oil for 3 minutes.
• Add shrimp and stir-fry 3 minutes longer or until shrimp turn pink.
• Stir in the cornstarch mixture and add to the pan.
• Bring to a boil and cook and stir 2 minutes or until sauce is thickened.
• Add tomato and heat through.
• Serve with rice if desired.

SHRIMP WITH PEANUTS

Steps:

• Shell the shrimp, rinse them and place them in a bowl. Sprinkle with coarse salt and add cold water to cover. Leave for at least five minutes.
• Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
• Rinse the shrimp, drain well and coat with the egg white. Leave to marinate for 10 to 15 minutes.
• Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl. Mix well and set aside.
• Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque. Stir them with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove the shrimp with a slotted spoon and drain them on paper towels. (The oil can be reused twice, with seafood.)
• Pour off all but a tablespoon of oil. Add the peanuts and fry, stirring frequently until golden. Remove with slotted spoon. All these steps can be prepared in advance.
• Add the scallions and garlic to the oil and cook for one minute, stirring. Add the black bean-sherry mixture and stir well. Add the peanuts and the shrimp, just long enough to heat through. Serve immediately.