This weekend was really efficient. Yesterday I managed to get 2 A Bite of China recipes made for supper and then managed to make a nice little dessert as well.
The first up was making this Braised Shrimps. Shrimps is possibly one of the easiest foods to cook because its really all in the marinade. It gets thoroughly cooked rather quickly as well. As I got older, I slowly grew out of my seafood love but now and then it does pop up. With my mom in Melbourne for my cousin’s wedding, I made it a point this time to maximize on what is already in the house, because my mom keeps tons of food in the freezer. And guess what? I found a bag (or a few) of shrimps. Perfect for a nice meal and to hone my Chinese cuisine skills.
Refer to my previous post about my cookbook for Poached Chicken to see what I say about the quantities and their cookbooks. I personally don’t understand who makes 6 shrimps. I guess if you wanted to make a small gourmet dish, right? I’m Chinese and I don’t do fusion cooking so I don’t make 6 shrimps. I’m not sure if that’ll even feed me completely, let alone I have to feed my boyfriend with the meal also. So I improvised a bit with the quantities to increase what was in the book.
This is how I did it. I used about 20 shrimps instead of 6…
3 tbsp Cooking wine (I used Rice Wine)
3 tbsp soy sauce
1 tbsp vinegar (I used rice vinegar)
2 tbsp granulated sugar
1/2 bowl water
2 stems green onions, chopped (used garlic instead)
3-4 slices ginger (I chopped them)
1) Wash shrimps and devein if you need to. Put in a bowl and pour in the cooking wine and mix it together. Set aside.
2) Combine soy sauce, vinegar, sugar and water and stir together.
3) Heat up some oil in the wok and put in the shrimps. Cook shrimps until they are red on both side and they should have some oil that comes out. Take out shrimp only.
4) Put in the onion and ginger into the pan with the oil and fry until its golden. Pour in marinade sauce and heat until it boils.
5) Add in the cooked shrimps into the wok and put in desired amount of salt for flavor. Cover the wok and set to low heat to simmer for 2 minutes. Afterwards, set to medium heat to reduce the sauce a little. And its ready to be served!
Here’s the recipe. Don’t completely trust my quantities because I really played around with it till what looks right. You will know when it looks right. Just add in more or less as you see fit. It turned out tasting pretty awesome! Actually, I didn’t even think it would taste good, because of all the guestimations. Its very delicious dish. You should definitely try it out if you are into seafood!
Are you a seafood fan? What seafood do you like the best?