Shrimp - Fried, Stir Fried, Honey'ed

Last week, I had forgotten to pack a lunch, and Gerry, my Maintenance Manager offered to take me to lunch.  Originally, I suggested McDonald's because it was cheap, quick and close.  Knowing that Gerry is not a burger guy, I was surprised when he readily agreed.

As we were heading out, he suggested a different option: Luby's Cafeteria.  Luby's offers a wide array of dishes to choose from, in a caferia style, but while it is a tasty option, it can be somewhat expensive.  I, not being a huge fan, asked if there was another option.  After a moment's thought, Gerry suggested the Fishland Fish Market on Walzem Road.  I have driven past the place on numerous occasions but had never dared venture inside.  I was, however, in the mood for something new, so off we went.

As we approached the restaurant, I peered into the windows and saw that there were only a couple of seats left for dining, in a dining room meant for 8 people max.  (The best bet would have been to call the order in and have it made to-go, which maybe I will do next time.)  The restaurant was filled with the aroma of frying oil and seafood (thankfully) and the dull roar of the people waiting for their food as well as the two Asian ladies cooking it. 

I ordered the 2 item combo of Fried Oysters and Fried Shrimp, and Gerry ordered the Fried Fish (catfish, although tilapia was an option) and Shrimp.  The food arrived rather quickly, though we did see a gentleman who ordered nearly $80 worth of food have to wait for 45 minutes.  With the meal came a small garden salad, fries and hushpuppies.

Prior to coming to Texas, I had absolutely no idea what a hushpuppy was.  I thought they were a kind of slipper or house shoe that one was to wear around the house.  Turns out they are a mealy version of doughnut holes, with a crispy crust and hot flavorful breading.  (At one point, while up in Dallas working with Michael Carter, I came up with a great Hushpuppy Restaurant concept, featuring jalapeno bread hushpuppies, breakfast bacon hushpuppies, and even a dessert style option.)

The fries were hot, crunchy and tasty.  It was clear to me that the ladies know there stuff, because there was not a hint of fish flavor in the fries.  Clearly they have the foresight to know better than to use the same fryer for fish as they do their fries or onion rings or hushpuppies.  The shrimp?  Very tasty, and perfectly cooked, with the cornmeal crust giving them a good crunch at first bite.  And the oysters? Wonderful.  True flavor, and well seasoned.  It was definitely a good idea, and amazingly, I left the place satisfied, and not hungry. 

Would we be able to get a fish-fry type of meal of Asian design?  Probably not.  If anything, it would be a tempura style meal, with a Japanese influence.  One of my personal favorites is the Honey Walnut Prawns*, a dish with fried prawns and sweetened carmelized walnuts, made here in the states and definitely not native to China.  (The recipe uses mayonnaise, most definitely not of Asian descent.)

Sadly, while available in many of the Asian restaurants here in the states, and with exception to the coastal regions of China, seafood is not a prominently featured protein option on the Chinese menu.  Those positions of availability are filled by pork and chicken, then followed by beef and shrimp.  This has created the diverse recipes that many of  the restaurants offer.  In manipulating the standard themes of protein, starch and sauce, menu items have begun to represent the local tastes that are the region. 

This complex of interrelated features of Chinese food can be described as the Chinese fan-ts'ai principle. ("Fan" is the standard word for grain or rice, and "ts'ai" describes meats and vegetables.)  Send a Chinese cook into an American kitchen, given Chinese or American ingredients, and he or she will (a) prepare an adequate amount of fan, (b) cut up the ingredients and mix them up in various combinations, and (c) cook the ingredients into several dishes and, perhaps, a soup. Given the right ingredients, the "Chineseness" of the meal would increase, but even with entirely native American ingredients and cooked in American utensils, it is still a Chinese meal.   Given this flexibility and adaptability, the distinctive Asian flavors, appearances and taste do not depend on actual or specific ingredients. 

As a result, even if I were to decide to cook a specific "Chinese Recipe" for shrimp, I would still be able to modify it in my own way, adhering to the principles of cooking in the "Chinese Style" and produce a tasty "Chinese Meal."  To qualify as a true Chinese Gentleman, in the country itself, I would have to be able to demonstrate knowledge and skill pertaining to food and drink.  As a member of the race of peoples who have clearly been preoccupied with the art of dining, food and eating, I can say with authority that in this facet of our lives, China has definitely shown more inventiveness than any other nation.  hmm... wonder what I should do tonight...  I do know that shrimp is on the menu... 

Until Then, Good Eating, Friends...

Crispy Tea Shrimp

Ingredients:

12 large shrimp

dash of coarse salt

1 teaspoon Chinese cooking wine or sherry

1 teaspoon minced green scallion

1/2 teaspoon minced ginger

2 teaspoons white tea leaves, ground fine

1 egg

3 Tablespoons plain or tapioca flour

1 teaspoon sesame oil

1 cup corn oil

Preparation:

1. Shell and devein the shrimp, then mix them with the salt, rice wine, scallion, ginger, tea leaves, egg, flour, and sesame oil. Let them marinate about ten minutes.

2. Heat oil. Remove a shrimp from the batter mixture and deep fry for one minute. Do not fry more than a few at a time. Drain on paper towels. Repeat until done, and when all are fried, serve.

*Honey Walnut Prawns

Ingredients:


1 lb of Large Shrimps, peeled and deveined

1/2 cup Walnuts

5 cups Water

1 cup Sugar

2 cups Oil

1/2 cup Cornstarch

1/2 cup Egg whites

2 Tbs Honey

3 Tbs Mayonnaise

1 Tbs Fresh lemon juice

1/2 Tbs Condensed milk

1/2 cup Oil
Directions:

1. Rinse walnuts, then boil in 5 cups water, continually changing water until clear.

2. When clear, boil with sugar until sugar dissolves.

3. Heat 2 cups oil until almost smoking, then deep fry walnuts until they're shiny and brown, no longer golden.

4. Place walnuts to cookie sheet, let cool.

5. Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth.

6. Heat oil until boiling, then deep fry the Shrimp until golden brown.

7. Drain, then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter


  

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cooking, Martin Yan, Gordon Ramsay, Asian Stir Fry, Chino's Cafe, Chinese Food, Asian Stir Fry

Seafood Recipes

Colin's Successful Shrimp Scampi

 

Ingredients:

 

• 2 pounds jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter
• 2 teaspoons minced garlic
• 1/4 cup dry white wine
• 2 teaspoons finely chopped flat-leaf parsley leaves
• 1 cup tomatoes, diced
• 1 tablespoon lemon juice
• 1 ounce freshly grated parmesan cheese

 

Directions

 

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

 

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, crank up the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

 

Return the skillet to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

 

Divide the shrimp among 4 plates over cooked pasta or arrange on a platter and serve.

Colin's Drunken Shrimp

 

Ingredients

 

• 1 pound shrimp, shell on
• 4 cups water
• 2 tablespoons soy sauce
• 1 teaspoon vinegar
• 6 to 8 tablespoons Chinese Cooking Wine or sherry
• 1/2 teaspoon salt
• 2 slices fresh ginger root

 

Directions

1. Wash shrimp. Remove legs, leaving shells intact; then devein.

2. Boil water and poach shrimp until pink (about 2 minutes); then drain.

3. Combine soy sauce, sherry and salt; pour over shrimp and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade.

4. Mince ginger root and sprinkle over shrimp. Also sprinkle vinegar over. Let stand 30 minutes more, turning occasionally; then serve.

 

(A blend of balsamic vinegar, sesame oil and garlic makes a perfect dipping sauce for these shrimp.)

 

Crispy Chrysanthemum Fish in Sweet and Sour Sauce

 

Chinese Style

Makes: 4 servings

 

Ingredients:

• 1 lb. firm white fishfillets, such as catfish or Tilapia
• 1 tsp. salt
• 1/4 tsp. ground white pepper
• 1/8 cup Shaoxing wine
• 1/4 cup tomato paste
• 1/4 cup rice vinegar
• 1/4 cup chicken broth
• 3 Tbsps. plum sauce
• 2 Tbsps. light brown sugar, packed
• 1 Tbsp. vegetable oil
• 1/4 cup minced celery
• 1/4 cup sliced carrots
• 1/4 cup minced onion
• 1/4 cup minced green bell pepper
• vegetable oil for deep-frying
• 1/4 cup cornstarch

 

Cooking:

 

1. Lay one of the fillets on a cutting board with the tail end facing you. Working with a thin-bladed knife and holding the blade parallel to the cutting board, cut through the center of the fillet starting at one of the long sides. Do not cut all the way through the fillet: the idea is to ‘butterfly’ it, so it opens up like a book. Close the fillet back up and cut it crosswise—through the uncut side—into 1/2-inch wide strips. Sprinkle fish filets with salt and pepper. Let stand for 15 minutes.

 

2. Prepare the seasonings: Whisk the ketchup, vinegar, plum sauce, chicken stock, and brown sugar together in a small bowl until well blended.

 

3. Heat a 2-quart saucepan over high heat until hot. Add oil and swirl to coat the bottom. Add the celery, carrot, onion and bell pepper and stir-fry until vegetables begin to soften, 2 to 3 minutes. Pour in the seasonings, bring the sauce to a boil, and then reduce the heat to low to keep the sauce warm.

 

4. Pour enough vegetable oil into the wok to a depth of 3-inches. Heat over medium-high heat to 375 F. Dust the fish strips with cornstarch to coat them lightly and shake gently to remove any excess. Hold one of the fish strips by the uncut end and slowly lower the cut end into the oil. Gently move the fish constantly as you lower it so the cut ends begin to curl. When the ends begin to curl, release the fish into the oil. Repeat with as many of the remaining fish fillets as will fit into the oil without crowding. Cook until golden brown, about 2 to 3 minutes. Remove the fillets with a slotted spoon and drain on paper towels. Repeat with the remaining fillet strips.

 

5. Arrange the fried fillets on a warm platter with the curled ends facing up. Spoon the sauce over the fish and garnish with steamed bok choy. Serve immediately

Black Pepper Shrimp

 

Ingredients:

 

• 2 pounds whole jumbo-size shrimp in their shells, heads left on
• 2 Tablespoons corn oil
• 2 Tablespoons fresh ginger, peeled and minced
• 4 cloves garlic, peeled and minced
• 1 red hot chili pepper, seeded and minced
• 2 shallots, peeled and minced
• 1/4 cup corn oil
• 1/4 cup rice wine or dry sherry
• 1 teaspoon coarse salt
• 1 Tablespoon coarsely ground black pepper

 

Preparation

1. Remove the tiny feet of each shrimp, leave head and tail on. Then rinse well and paper-towel dry them.

2. Heat oil and saute ginger, garlic, chili pepper, and shallots for one minute then add shrimp and stir-fry for two minutes.

3. Add wine and cover and cook another two minutes, then remove cover and add the salt and pepper and stir for a minute, then serve over rice.

 

Crispy Tea Shrimp

 

Ingredients:

 

• 12 large shrimp
• dash of coarse salt
• 1 teaspoon Chinese cooking wine or sherry
• 1 teaspoon minced green scallion
• 1/2 teaspoon minced ginger
• 2 teaspoons white tea leaves, ground fine
• 1 egg
• 3 Tablespoons plain or tapioca flour
• 1 teaspoon sesame oil
• 1 cup corn oil

 

Preparation:

 

1. Shell and devein the shrimp, then mix them with the salt, rice wine, scallion, ginger, tea leaves, egg, flour, and sesame oil. Let them marinate about ten minutes.

2. Heat oil. Remove a shrimp from the batter mixture and deep fry for one minute. Do not fry more than a few at a time. Drain on paper towels. Repeat until done, and when all are fried, serve.

 

 

 

 *Honey Walnut Prawns

 

 Ingredients:

 

 

• 1 lb of Large Shrimps, peeled and deveined
• 1/2 cup Walnut
• 5 cups Water
• 1 cup Sugar 
• 2 cups Oil
• 1/2 cup Cornstarch 
• 1/2 cup Egg whites
• 2 Tbs Honey 
• 3 Tbs Mayonnaise 
• 1 Tbs Fresh lemon juice 
• 1/2 Tbs Condensed milk
• 1/2 cup Oil

 

Directions:

 

1. Rinse walnuts, then boil in 5 cups water, continually changing water until clear.

 

2. When clear, boil with sugar until sugar dissolves.

 

 3. Heat 2 cups oil until almost smoking, then deep fry walnuts until they're shiny and brown, no longer golden.

 

4. Place walnuts to cookie sheet, let cool.

 

5. Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth.

 

6. Heat oil until boiling, then deep fry the Shrimp until golden brown.

 

7. Drain, then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter

 

   

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cooking, Martin Yan, Gordon Ramsey, Asian Stir Fry, Chino's Cafe, Chinese Food, Asian Stir Fry