[ Home ] [ Recipes ] [ Shirley's collected recipes ][Mom's Recipes]
Note: These recipes are modified versions of those in Shrimp, an excellent source by Jay Harlow. See also
Shrimp Scampi. The author uses bamboo shoots, but I am opting for snap peas or parboiled green beans.
1. Shrimp Chow Mein
for the noodle pancakes:
6 oz thin fresh Chinese noodles
4 green onions, chopped
1 T vegetable oil
1/2 T sesame oil
1. Cook noodles in large pot of boiling water for 1 1/2 minutes, stirring occasionally.
2. Drain well. Heat oil and onions in heavy 9" skillet.
3. Add noodles and flatten slightly. Cook without stirring 4-6 minutes till browned. Turn and cook another 4-6 minutes.
4. Drain on paper towels and cut into wedges. Keep warm in 200 degree oven till ready for use.
for the stir-fry:
4 T oil
2-4 green onions, sliced 3/4" diagonal
1 T minced ginger
2 cps sliced bok choy stems and leaves
1 cp snap peas or parboiled green beans
1 cp chicken soup
2 T soy sauce
1 1/2 t corn starch
1/2 lb medium shrimp, peeled, split lengthwise, deveined if desired
1. Combine stock, soy sauce, and cornstarch and stir in a pan to dissolve. Set aside.
2. Heat a wok over medium-high heat and add a T of oil. Add ginger and green onions and cook till fragrant.
Add shrimp and stir-fry 1 minute or till they stiffen and curl. Add
vegetables and stir-fry till cooked.
3. Some people prefer adding liquid to mixture in the pan. I prefer heating it first and drizzling over the dish.
4. Top the noodle pancakes with stir-fry mixture and liquid.
Note: The author warns us that it is extremely difficult to achieve a "delicate, lacy coating of crisp batter" that
is the hallmark of good tempura and that speed is critical. So give up trying to eat at the same time as everyone else.
Here are some of the vegetables he recommends: small eggplant; thickly sliced mushrooms, crosswise; bell peppers, sliced
lenthwise;zucchini or other summer squash, sliced diagonally; sweet potatoes, thinly sliced crosswise; thick green onions,
sliced in 1" sections; tender green beas, in 2" sections. He notes that the slicing thickness for each vegetable results
in proper texture after cooking. Denser vegetables like eggplant, mushrooms, and bell peppers need to be sliced thinner.
The vegetables listed above are in order of decreasing thickness with zucchini as the median of 1/4" thick.
See also Shrimp Tips for preparing shrimp and Dipping Sauces.
1/2 lb medium shrimp or 1 lb. small shrimp
1 large egg yolk
1 1/4 cp cold water
1 cp sifted flour
1. Heat oil in wok or other deep frying pan till hot, then turn down to low.
2. Beat egg yolk and water together in bowl till foamy. Dump in flour and blend till just lumpy.
3. 2-3 pieces at a time, dip shrimp and vegetables into batter. Life with wok spoon, letting excess batter drain back
into bowl. Slide into hot oil without crowding pieces.
4. Turn as necessary, browning for about 3 minutes. (Easiest way to do this is to use the wok spoon and a tablespoon to
turn the pieces.)
5. Drain and serve immediately on paper-lined plates, baskets, or trays. Serve with your favorite dipping sauce.