recipe
this is a recipe i made up based on a combination of ingredients that i knew would work well together. i saw shrimp at the market one day and knew i wanted a very specific chinese flavor and it came out really good. it's got a very nice balance and smooth chinese taste. i think what put it over the top was the curry powder, which naturally goes well with acidity. we all know seafood goes well with acidity (lemon), as well.
shrimp (asian flavor)
1-1.5lb fresh shrimp, shelled
1-2 tbsp oyster sauce
2-4 cloves garlic, chopped
1 green onion, chopped
5-10 fresh cilantro leaves
1 slice of ginger
1/4-1/2 juice from one lemon
splash of soy sauce and cooking sake/rice wine
salt and pepper
don't overdo it with cilantro or sake. marinade it for at least half an hour, then cook it in a pan or wok for about 5-7 minutes until the perfect texture. serve over rice.
if i had to make it like a restaurant, i'd add one yellow onion, 1 bell pepper, more green onions and more sauce. cook the veggies first, add sauce, and then add shrimp. you won't have to marinade it.
shrimp (asian flavor)
1-1.5lb fresh shrimp, shelled
1-2 tbsp oyster sauce
2-4 cloves garlic, chopped
1 green onion, chopped
5-10 fresh cilantro leaves
1 slice of ginger
1/4-1/2 juice from one lemon
splash of soy sauce and cooking sake/rice wine
salt and pepper
don't overdo it with cilantro or sake. marinade it for at least half an hour, then cook it in a pan or wok for about 5-7 minutes until the perfect texture. serve over rice.
if i had to make it like a restaurant, i'd add one yellow onion, 1 bell pepper, more green onions and more sauce. cook the veggies first, add sauce, and then add shrimp. you won't have to marinade it.