Wednesday, September 30, 2015

Stir fried shrimp with pepper and celery in a hoisin sauce

Shrimps are my favorite seafood and when I have a last minute guest to entertain, this is my go to non-vegetarian protein. They are easy to defrost and cook very quickly too. In this traditional Chinese recipe, I have combined them with fragrant and ever so slightly spicy green peppers and some celery for crunch. The sauce is a mixture of soy sauce with a heavy hand of hoisin sauce. The shrimps are marinated with Chinese rice wine and cornflour which gives it that beautiful glossy appearance. Then they are lightly sauteed with ginger and garlic and finished with the hoisin sauce mixture. Great served with plain white or brown rice.


Stir fried shrimp with pepper and celery in a hoisin sauce

1/2 lb shrimps, peeled and de-veined (about 30 shrimps per lb)
1 small green pepper, cut into 3/4th inch squares
1 stick of celery, thinly sliced
2 1/2 tablespoons hoisin sauce
1 teaspoon soy sauce
1 1/2 teaspoons rice wine + 1 tablespoon rice wine
1 1/2  teaspoons corn flour
1 tablespoon fresh ginger, peeled and finely minced
1 tablespoon garlic, peeled and finely minced
1/2 teaspoon dried red chili flakes
1 tablespoon canola oil
1/2 teaspoon kosher salt
  1. In a small bowl combine 1 1/2 teaspoons rice wine, corn flour and 1 tablespoon water. Coat the shrimps in this mixture and refrigerate for 30 minutes.
  2. Heat a 10 inch non-stick saute pan over medium heat. Add the canola oil, minced ginger and garlic and saute for 30 seconds. Add the chili flakes, chopped pepper and chopped celery and saute for 1 minute. Now add the shrimps and salt and cook till the shrimps turn pink about 2 to 3 mintues. Add the hoisin sauce, soy sauce, 1 tablespoon rice wine and 1 tablespoon water and cook for about 2 minutes till the shrimps are glossy.
Serves 2 as part of a composed meal

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