Shrimp in Their Shells for Flavor
Shao Xing Meets Ginger Meets Sesame
In this Chinese-inspired Fusion prep, cooking the Shrimp in their shells adds flavor and protects the Shrimp flesh from the heat of the Wok.
In Traditional Chinese Medicine, Shrimp is Sweet and Warm in nature. They benefit the kidneys, fight cellulitis and ulcers, among other benefits.
Sesame is Sweet and Neutral and held to benefit the kidneys and spleen and fight vertigo and tinnitus, among other benefits.
The Mixture incorporates flavor elements from Sesame, Orange and Shao Xing .
Shrimp Stir-Fried with Ginger/ 姜嫩蝦
1 pound medium or large Shrimp in the shell
2 tablespoons Peanut or other Vegetable Oil
1 – 2 tablespoons Shao Xing Chinese Wine (or Dry Sherry
4 cloves Garlic
1 tablespoon minced Ginger
2 teaspoons ground or finely minced Orange Peel
4 small Green or Red hot chillies, stemmed and minced
1 – 2 tablespoons Sesame Oil
1 teaspoon Sugar
Using scissors or a sharp knife, cut along the back of the Shrimp to remove the vein. Rinse carefully in cold water, being careful to keep the shell intact. Clean all the Shrimp this way and set aside in a colander to drain.
Mince the Garlic. Set aside.
Combine the ingredients in The Mixture. Set aside.
When ready to cook, heat the wok over big fire until it is very jpt. [it om the Po;/ When the Oil is hot, put in The Mixture and stir-fry a ffew seconds.
Put in the Shrimp/ Stir-fry until the Shrimp shells turn pink. A few black scorch marks are all right. Shrimp are done when they feel firm to the touch. Or cut one in hlf. it should be white in the center.
When the Shrimp are done, pour in the Wine and stir-fry a minute.
Serve hot on a heated plate or individual small plates or if preferred, you can serve later cold. Diners pull off he shells at the table. This dish could serve about three people as a main course or 6 to 8 as an appetizer.