Tantalize your taste buds with Yang Chow Slippery Shrimp, a symphony of flavors that pays homage to the vibrant culinary traditions of Chinese cuisine. This delectable dish, also known as Yangzhou Huitui Xia, is a testament to the harmonious blend of textures and tastes that define this regional specialty. Originating from the bustling city of Yangzhou, Jiangsu Province, Yang Chow Slippery Shrimp has captivated the hearts and palates of food enthusiasts worldwide with its unique combination of tender shrimp, silky eggs, and an array of vegetables, all enveloped in a savory and slightly sweet sauce. Embark on a culinary journey as we delve into the intricacies of this iconic dish, exploring its origins, variations, and the step-by-step process to recreate this masterpiece in your own kitchen. Discover the secrets behind the slippery texture of the shrimp, the velvety smooth eggs, and the harmonious balance of flavors that make Yang Chow Slippery Shrimp a true celebration of Chinese culinary artistry.
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SLIPPERY SHRIMP
This recipe comes from the Yang Chow restaurant in the Chinatown section of Los Angeles. It was in the March 2008 issue of Bon Apetit in the R.S.V.P. section. When the chef was developing this recipe the slick cornstarch coating caused the shrimp to slide off the plate, hence the name! Serve this slightly sweet and slightly spicy dish with a side of steamed rice.
Provided by Leslie in Texas
Categories Chinese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix shrimp and 6 tablespoons cornstarch in a large bowl to coat.
- Mix remaining 4 teaspoons cornstarch and 4 teaspoons water in a small bowl to blend.
- Heat oil in heavy large skillet or wok over high heat.
- Working in batches, fry shrimp until cooked through and golden on both sides, about 3 minutes.
- Using slotted spoon, transfer cooked shrimp to plate.
- Drain all but 1 tablespoon oil from wok and heat over medium-high heat.
- Add garlic, sugar,cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds.
- Add tomato sauce,vinegar,and sherry;stir water/cornstarch mixture if separated and add to sauce.
- Cook until sauce boils and thickens, stirring constantly, about 1 minute.
- Add reserved shrimp to sauce and stir to coat.
- Remove from heat and add 1 cup green onions to sauce and toss.
- Transfer to plate and sprinkle with remaining green onions and serve.
SLIPPERY SHRIMP
After becoming mildly obsessed with Yang Chow in LA's China Town, I feel I've deciphered their dish as best as possible.
Provided by Angela Wolery-Garcia
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat peanut oil in a wok to 375 degrees F (190 degrees C).
- Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside.
- Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 17.1 g, Cholesterol 172.6 mg, Fat 12.1 g, Fiber 0.7 g, Protein 19.1 g, SaturatedFat 2.1 g, Sodium 535.7 mg, Sugar 6.6 g
YANG CHOW SLIPPERY SHRIMP RECIPE - (5/5)
Provided by mnilles
Number Of Ingredients 13
Steps:
- Peel, devein, and BUTTERLFY the shrimp. Mix the shrimp with 1/4 cup cornstarch to completely coat the shrimp. Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside. Pour the oil into a wok and heat over medium heat until hot. Add the shrimp and deep fry until golden about 45 seconds. Drain the oil from wok, leaving 1 tablespoon. Reheat the wok and stir-fry the garlic, ginger, and red pepper. Stir for a few seconds, then add the ketchup, vinegar, wine, sugar, salt, 1/4 cup water, and the reserved cornstarch mixture. Cook and stir until the sauce is thick. Add the shrimp, toss until covered with sauce. Add the green onions and serve.
PINEAPPLE SHRIMP NOODLE BOWLS
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Provided by Anna Stockwell
Categories Shrimp Noodle Pineapple Soy Sauce Ginger Basil Cucumber Onion Peanut Lime Dinner Tropical Fruit Quick & Easy Pasta Rice Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook rice noodles according to package directions.
- Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
- Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.
- Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
- Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.
Tips:
- Mise en Place: Before you start cooking, ensure all your ingredients are prepped, measured, and ready to go. This will make the cooking process smoother and quicker. - Use Fresh Seafood: Using fresh shrimp will give your dish the best flavor. If you're using frozen shrimp, thaw them properly before cooking. - Control the Heat: Cooking the shrimp over medium-high heat will help them cook quickly and maintain their texture. - Don't Overcook the Shrimp: Shrimps cook very quickly; cooking them for too long will result in rubbery shrimp. - Use a Big Pan: Ensure you use a large pan that allows the shrimp to cook evenly without overcrowding. - Cook the Sauce Separately: While the shrimp is cooking, work on the sauce in a separate pan to give the flavors time to develop. - Combine Sauce and Shrimp at the End: Add the cooked shrimp to the sauce just before serving. This will ensure the shrimp stays tender and doesn't overcook. - Season to Taste: Taste the sauce and shrimp separately before combining them to adjust the seasoning.Conclusion:
Yang Chow Slippery Shrimp is an exquisite dish that combines tender shrimp, savory sauce, and aromatic vegetables. It's a versatile dish that can be served as an appetizer, main course, or side dish. With careful preparation and attention to detail, you can easily create this delicious dish at home. Whether you're a seasoned cook or a beginner, this recipe provides clear instructions and valuable tips to ensure a successful and flavor-packed meal. Remember to use fresh ingredients, control the heat, and most importantly, enjoy the process of creating this culinary delight.
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