Shrimp Chow Fun Recipes

SHRIMP CHEUNG FUN (RICE ROLLS)

Steps:

• Rice rolls:
• Sift the rice flour, tapioca starch, wheat starch, potato starch, and salt into a large bowl. Mix in the lukewarm water, stirring until a consistency of very thin glue is reached.
• When ready to cook, mix again until there are no clumps. Using a brush, generously oil a rimmed eighth sheet pan. Using a ladle, pour just as much batter in the pan as needed to form a thin, even layer. (The thinner you can keep your roll, the better.) Put 3 medium to large or 6 small shrimp onto each roll, placing them 1 inch from one narrow edge.
• Set up a 12-inch steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil.
• Place the sheet pan in the steamer, cover, and steam for 6 minutes, or until you see bubbles on top of the mixture. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
• Carefully remove the sheet pan from the steamer and set on a work surface (it will be hot, so be prudent). Let cool for a minute or so. Then, using a bench scraper, start rolling the rice roll from the top of the pan away from you until folded into a loose roll. Cut in half widthwise.
• Brush the pan with oil again and repeat until you've used up all the batter.
• When ready to serve, briefly re-steam the rolls for 1 to 2 minutes until hot.
• Sweet dipping sauce:
• Heat a small saucepan to medium-low heat and add all ingredients. Stir until sugar and chicken powder are dissolved. Spoon atop rice rolls.

SHRIMP CHOW FUN (虾炒乐趣)

Steps:

• For this recipe, my dad bought unpeeled shrimp, so the first step is to peel them. Already-peeled shrimp work just fine.
• Chop the onions into thin slices. Cut the green onion into 1.5 inch pieces.
• Your fresh rice noodles likely came in a tight, compressed package. Spread out the noodles on a cutting board. Massage and separate the noodles for about 60 - 90 seconds. The goal is to avoid thick clumps of noodles.
• We need to get our wok as hot as possible before starting to cook. Set the stove to its highest setting, add vegetable oil, and wait for about 3 to 5 minutes. The wok should begin to smoke, and you should be able to feel the heat by holding your palm close to the wok.
• Once the wok is hot, add the shrimp and cook for about 60 to 90 seconds in total. Flip the shrimp halfway through. Once the shrimp is orange, you're done.
• Add more oil to the wok, as well as the chopped onions. Cook the onions for about 20-30 seconds, until their fragrant aromas are released.
• After about 4 minutes of cooking the noodles, gradually add in the remaining ingredients: light soy sauce, shrimp, green onion, chicken bouillon, and bean sprouts. Continue gently stirring and flipping the noodles.
• You're done! Call your loved ones over to eat as you plate the noodles into your favorite dish.

SIMPLE CHOW FUN

Steps:

• Combine pork, 1 tablespoon shoyu, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 slice crushed ginger in a bowl. Let marinate for 15 minutes.
• Heat oil in a large skillet over medium heat. Add pork with marinade; cook and stir until pork is browned, about 5 minutes. Stir rice roll strips into the skillet; cook until edges start to brown, 3 to 5 minutes.
• Stir bean sprouts, celery, string beans, green onions, 2 tablespoons shoyu, 1 slice crushed ginger, 1 teaspoon salt, 1 teaspoon sugar, 1/4 teaspoon monosodium glutamate, and pepper into the skillet. Cook and stir until string beans are tender, about 10 minutes. Garnish with sesame seeds.

CHOW FUN

Steps:

• Slice the meat into thin slices (if you freeze the meat for about 1/2 hour it makes it easier to slice).
• Mix the 4 marinade ingredients together and stir in the meat.
• Let marinate for 15 minutes.
• Mix the sauce ingredients together and set aside.
• Heat a wok or large frying pan and add 2 Tbs.
• of peanut oil.
• Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges.
• Remove to a serving platter and set aside.
• Heat the wok again and add 3 more Tbs.
• of peanut oil, along with the garlic and ginger.
• Stir fry for a moment and add the rinsed black beans and the wine (or sherry).
• Add and stir fry the onion and green pepper, just until very hot.
• Remove all to the serving platter.
• Heat the wok a 3rd time and add the remaining peanut oil.
• When hot, add the meat.
• Stir fry until it begins to brown, and return the vegetables and noodles to the wok.
• Toss with the meat and then add the sauce.
• Toss until just heated throughout.
• Add the bean sprouts, and toss just a minute or so more, then serve.
• NOTE: If you can't get the black beans, you can substitute a tablespoon of black bean garlic sauce, which is usually easily found in the Chinese food section of the supermarket.

SHRIMP CHOW FUN

Steps:

• If using dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let soak until softened, about 30 minutes. Drain thoroughly. If using fresh rice noodles, run under warm water and separate strands.
• Marinate the shrimp: Stir the soy sauce, rice wine, garlic, cornstarch, and pepper together in a bowl until the cornstarch is dissolved. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes.
• Prepare the seasonings: Stir the soy sauce, chili garlic sauce, and sugar together in a bowl until the sugar is dissolved.
• Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the soaked or fresh rice noodles and stir-fry until the noodles are lightly browned along the edges, about 2 minutes. Scoop the noodles onto a plate and set aside.
• Add the shrimp to the wok and stir-fry until no longer pink, about 2 minutes. Add both onions and the ginger and stir-fry until fragrant, about 1 minute.
• Slide the noodles into the wok, scatter the bean sprouts over them, and pour in the seasonings. Toss until the mixture is heated through and is coated evenly with the seasonings, about 3 minutes.
• Stir in the peanuts, scoop the contents of the wok onto a warm serving plate, and serve.

SHRIMP CHOW MEI FUN RECIPE - (4.6/5)

Steps:

• Place warm water in a large bowl, add mei fun noodles, soak until tender (but not too soft). While the noodles are soaking, cut the onion into strips, set aside. Preheat wok over medium heat, add 2 tablespoons cooking oil and heat to hot, add ginger, stir briefly until aromatic (about 2 seconds), then add shrimp, stir fry until the color changes to pink and shrimp are cooked through. Add onions to wok and stir fry briefly, then add Chinese cooking wine, light soy sauce, hoisin sauce and sugar. Mix together well, bring to a boil. Add noodles into the center of sauce, completely soak and heat through. After the noodles are soft, stir around with meat and onions. (This step depends on how moist you want your chow mei fun noodles to be, if the noodles are too dry, just add some water into the wok, then boil through). Season with salt, taste and adjust the seasonings, sprinkle with green onions just before serving. Note: to cook chow fun noodles in sauce and not stick to the pan, the key is to heat the sauces to hot in advance with vegetables and/or meat, then add the noodles.