Saturday, March 1, 2008

Pan Seared King Shrimp, Ginger and Scallions

This simple recipe is quick and easy and can be served as lunch, or with several other dishes, such as fried rice, or sweet and sour pork, as part of a more elaborate Chinese meal. It brings together the flavor of ginger and scallions with shellfish, a classic combination in cuisine.

not only adds a subtle aromatic flavor to your cooking, it is also good for you, and found in many Asian recipes. In traditional Chinese medicine, it is thought that eating ginger improves blood circulation, and can even help those suffering from travel sickness and morning sickness.

When you are shopping for ginger in your local supermarket, look for ginger that feels firm and heavy for its size and has a smooth, shiny, pale skin. To prepare the ginger, use a vegetable peeler or the edge of a spoon to remove the thin skin before cutting as directed in your recipe. Many recipes call for simply slicing or finely chopping ginger. Or, if grating ginger, you can use a variety of tools, including a rasp-style grater which is a specialized ceramic grater with tiny, sharp rasps, or just use the finest holes on a box grater-shredder. This recipe is light and healthy and at only 101 kcal per serving, ideal for those watching their weight, and If you are looking for a great Chinese supermarket, 99 Ranch is the place to go.

Pan Seared King Shrimp with Ginger and Scallions
(serves 4 with 2 other dishes as a main course)

  • 1/2 tablespoon canola oil
  • 2 garlic cloves, crushed
  • 3-4 slices fresh ginger root, peeled and shredded
  • 3/4 pounds large, raw shrimp (with shells), deveined
  • 2 tablespoons shoyu or tamari sauce
  • 2 tablespoons dry sherry
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons vegetable stock
  • 2 scallions, shredded into 3/4-inch lengths, to serve
  • Cornstarch paste (1 teaspoon cornstarch mixed with 1 teaspoon water)
  1. Heat the oil in a nonstick saute pan or wok, and stir-fry the garlic and ginger for a few seconds.
  2. Add the shrimp, and stir-fry for about 1 minute until almost cooked.
  3. Season with shoyu sauce, sherry, sesame oil, and pepper, and add the stock. Stir in the cornstarch paste to thicken the sauce.
  4. Sprinkle with the scallions and serve immediately.
Nutrient Analysis per serving: 423 kJ - 101 kcal; 19.0 g protein; 0.9g carbohydrate; 0.3g sugars; 2.7g fat; 0.4g saturates; 0.2g fiber; 274mg sodium.

This, and many other quick and easy Chinese can be found in the great book, Fresh Chinese by Wynnie Chan.

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