Shrimp Pink Sauce Copycat From Lings Kims Chinese In Medford Recipes

JAPANESE SHRIMP SAUCE I

Steps:

• In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.

SHRIMP IN SPICY LIME SAUCE

Steps:

• In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chile flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the skillet, and it should be syrupy.
• Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.

CHILI SHRIMP

Steps:

• Combine the first five ingredients; set aside. In a large skillet or wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic; stir-fry 2-3 minutes longer or until shrimp turn pink., Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm.

PINK SAUCE FOR PASTA (SHRIMP)

Steps:

• Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
• Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
• Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.

BUTTERY KIMCHI SHRIMP

Steps:

• In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
• In a 12-inch skillet, melt the butter over medium heat. Stir in the garlic, ginger and red-pepper flakes, if using, and cook until fragrant, about 30 seconds. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Add the kimchi paste and stir together with the shrimp until everything is well coated and the shrimp is cooked through, about 2 to 3 minutes more. Remove from the heat, squeeze with lime and scatter cilantro on top. Make sure to spoon the residual pan sauce on top and season with flaky salt if desired.

SHRIMP (PINK) SAUCE COPYCAT FROM LINGS / KIMS CHINESE IN MEDFORD

Steps:

• Mix all ingredients well in a blender.
• Enjoy with your favorite chicken, egg rolls, or whatever your heart desires!
• Refrigerate leftover sauce.

HONG KONG TASTY STIR FRIED SHRIMP

Steps:

• To clean the shrimp. Fill a large bowl of cold water, add 1 tablespoon of salt, and gently wash the shrimp in the salt water. Drain and repeat the process, using fresh salted water. Then rinse the shrimp under cold running water, drain, and blot dry with paper towel.
• Combine the egg white, cornstarch and salt together. Coat the shrimp with the coating ingredients in a medium sized bowl. Mix well and refrigerate for about 20 minutes.
• Heat a wok or large skillet until it is hot; add the oil. When the oil is just warm, quickly add the shrimp, stir to separate, and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, reserving the oil.
• Reheat the wok, return 1 tablespoon of the drained oil and when it is hot, add the ginger and scallions and stir fry for 30 seconds. Then add the rice wine, vinegar, salt and the drained shrimp. Stir fry for 1 minute, turn out onto a serving platter and serve immediately. Serves 4-6.
• NOTE: Velveting-Unique to Chinese cuisine, this technique gives a particularly delicious texture to meat and seafood. Heat the oil to moderately hot or just until bubbles gently form over the surface of a test piece of meat. Add the meat and stir carefully just to separate the pieces. Turn the heat off and allow the meat to sit in the oil as long as the recipe specifies. Turn the meat into a colander set aside a stainless steel bowl and drain well.
• Fragrant Harbor Taste The New Chinese Cooking of Hong Kong.