Posted by: acooksca | 02/18/2012

Chili Ginger Shrimp

Chili Ginger Shrimp at Pacific Bistro

Chili Ginger Shrimp at Pacific Bistro

When fresh fish isn’t available you can always opt for shrimp. Almost all shrimp served in restaurants or available in fish markets have been previously frozen. Because shrimp meat does not degrade like fish when frozen and thawed it is more reliable than taking a chance on questionable fish. Scallops also freeze well, but crab does not, so skip the crab cakes and go for the seared scallops.

When the owner of Pacific Bistro in Kauai told us none of his fish were fresh that evening Chili Ginger Shrimp was an easy choice. It is also an easy recipe to make at home.

1 egg white, lightly beaten
1 tablespoons cornstarch
1 tablespoons rice wine or white wine
1 pound raw large shrimp, peeled and deveined

Whisk together the first three ingredients and toss with the shrimp to coat. Spread on a plate and let rest in refrigerator for 30 minutes. The coasting protects the shrimp from drying as they cook, keeping them moist.

1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 scallion, cut into thin 11/2-inch strips
¼ carrot, cut into thin strips
½ teaspoon dried red chili pepper flakes
2 ½ tablespoons vegetable or peanut oil

Blend the salt, sugar, garlic and ginger in a small bowl.

Heat a large wok or flat bottom skillet over high. When hot swirl in 1 1/2 tablespoons vegetable oil. Fry half of the shrimp for about 3 minutes, turning several times. Remove to a plate. Repeat with the rest of the shrimp, adding more oil if needed.

Add the remaining 1 tablespoon oil to the wok. Add the scallions, carrots and peppers and stir fry 20 seconds. Stir in the salt mixture, let fry until the garlic starts to brown, about 1 minute. Return the shrimp to the wok, toss to coat and cook for about 1 minute to heat through. Serve at once with steamed rice.

Serves 2 as a main dish



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