Stir Fried Shrimp With Xo Sauce Recipes

STIR-FRIED SHRIMP WITH XO SAUCE

Steps:

• For the XO sauce: heat half of the oil in a wok or saucepan set over a very low heat. Add the chopped garlic, followed by the shallot and lemon grass. Poach everything in the oil for 5-10 minutes stirring often.
• Add the remaining oil to the pan and stir in the dried shrimps, ham, and chili flakes.
• Continue frying over a low heat until the seafood takes on a golden hue and the ham becomes crisp.
• Remove the pan from the heat and leave to cool. Transfer everything to a large glass jar secured with a lid. Leave everything to steep for a minimum of 2-3 hours.
• This sauce improves with age and is best left to steep for a couple of weeks in the fridge or a cool place. A little goes a long way - use this sauce as a perky seasoning for stir-fries, noodles and rice dishes.
• For the stir-fry: heat the rinsed wok over a high heat and add the sesame oil.
• Tip in the snow peas and peppers and stir-fry for a minute before removing from the pan.
• Add the shrimp, sugar and white pepper and continue frying for 2-3 minutes.
• Return the peppers and sugar snaps to the pan and stir in enough XO sauce to give a spicy kick - you'll probably only need a tablespoon or so. The rest of the sauce can be used for other South East Asian dishes.
• Combine the cornstarch with 2 tbs water and add to the pan, stirring all the time. This will bring all the juices together. Serve straight away with rice or noodles.

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

XO SAUCE

Steps:

• Place the scallops in a steamer insert, and fit the insert into a small pot with about an inch of water beneath the bottom of the insert. Bring the water to a boil over high heat.
• Once the water boils, cover the pot, and steam over medium heat until the scallops are soft, 20 minutes or so. Transfer the scallops to a medium bowl, and save about 1/2 cup of the liquid remaining in the pot. When the scallops are cool to the touch, break them up with your fingers, and transfer to a food processor. Pulse until they have turned into fine threads. Scrape the shredded scallops back into the bowl.
• Place the dried chiles, fresh chiles and garlic in the food processor, and pulse until the mixture forms a paste that sticks to the sides of the work bowl, scraping down the sides as needed. (This may take a few minutes.) Scrape the chile-garlic paste into the bowl with the shredded scallops.
• Place the shallots, dried shrimp and bacon in the food processor, and pulse until minced.
• Heat a large wok or skillet over medium-high. When it is very hot, add the oil, and swirl to coat the surface of the wok or skillet. Add the shallot mixture, and stir-fry until the mixture is very fragrant and beginning to crisp, 4 to 5 minutes. Add the brown sugar, and stir-fry again until the mixture starts to caramelize, 30 to 45 seconds.
• Add the shredded scallop mixture and stir-fry for another 30 to 45 seconds, then add the reserved cooking water from the scallops. Cook until the liquid is almost evaporated, about 1 minute. Transfer to a lidded glass container, and let cool. Once mixture has cooled, cover, and refrigerate. Refrigerated, the XO sauce will keep up to 1 month.

STIR-FRIED SHRIMP IN GARLIC SAUCE

Steps:

• In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
• In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
• Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
• Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
• Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
• Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
• Serve with hot cooked rice.

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Place shrimp in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the shrimp. Save the other half for later.
• Let the shrimp marinate in the refrigerator for at least 15 minutes.
• In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
• Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
• Serve the shrimp with sauce and garnish with green onion.
• Enjoy!