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What's your fave asian shrimp recipe for dinner?

I am craving a spicy, sweet or just spicy with asian flaviors for my shrimp dinner this evening. What's your fave way to make shrimp?

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  1. 3/4 cup flour
    1/2 cup cornstarch
    1 Tbs kosher or sea salt
    1/2 Tbs fresh cracked black pepper
    1 lb small peeled shrimp

    2 eggs

    Oil for frying

    Beat the 2 eggs in a bowl and combine the dry ingredients in another bowl. Roll the shrimp in the flour mix, then eggs and back to the flour mix. Fry in batches 2-3 minute @360 until golden, drain well.
    Toss in the sauce until coated

    sauce: 2/3 cup mayo
    1 1/2-2 TBS Sriracha hot sauce
    1 1/2tsp honey

      1. Dredge shrimp in cornstarch, dip in beaten eggwhites and dredge again in shredded coconut with cayenne pepper. Fry and serve with sweet chili sauce.

        1. Yum, shrimp, you just cannot go wrong! Right now, I'm eating leftover rice noodles w/ garlic, shallots, ginger, soy,fish sauce, broccoli & shrimp...

          1. I just made a very tasty Burmese Shrimp dish that I think came from Last week's NYTimes.

            1. http://www.pigpigscorner.com/2009/07/...

              PigPig's sambal belacan, stir fried with prawns, aubergine and green beans, served with coconut rice and a fired egg on top. Heaven.

              1. Many years ago we had bacon wrapped shrimp in a ketchup sauce served on a bed of onions at a local Chinese restaurant, the only one in our area. I found a recipe for this in the Thousand Chinese recipes book. It's pretty easy to make.

                1. Green curry shrimp over Jasmine rice. Sweet heat balanced with a little coconut milk and fish sauce. Truly addictive.

                    1. This is my husband's favorite from a series of Chinese cooking classes I took more years ago that I can believe!

                      FIREWORK SHRIMP
                      Serves 4

                      1 lb medium shrimp, shelled and deveined
                      2 T peanut oil
                      ½ lb vegetables, mixed
                      2 T cornstarch mixed with 3 T cold water

                      Dish 1:
                      3 garlic cloves, finely minced
                      ½ t finely minced fresh ginger
                      1 T chili paste with garlic

                      Dish 2:
                      3 T tomato sauce
                      2 T dry sherry
                      1 T oyster sauce
                      1 T light soy sauce
                      1 t black vinegar
                      1 t sesame oil
                      ½ t sugar

                      1. Heat wok to very hot over high heat. Add oil. When oil just begins to smoke, add shrimp and stir fry only until translucent. Tip shrimp out onto plate and cover with wok top.

                      2. Immediately return wok to high heat. Add remaining 1 T peanut oil and roll around sides of wok. Add garlic mixture (Dish 1) and vegetables. Cook until vegetables are just about done.

                      3. Stir sauce (Dish 2) and pour around the sides of the wok. Return shrimp to wok. Stir in small amount of cornstarch solution to thicken. Taste and adjust seasonings.

                      4. Serve immediately.

                      1. Too late for your purposes but I always love Hugh Carpenter's "Firecracker Shrimp" when that Asian sweet and spicy mood hits me. It's basically shell on jumbo shrimp marinated in garlic, green onion, ginger, cilantro, tangerine (juice and zest), hoison, soy, honey, chile sauce, vinegar and sesame oil and seeds. Grill or wok fry and drizzle with reserved marinade. Can be served hot or cold. If serving hot let guests peel if cold peel and refrigerate until needed.

                        1. This is one of my absolute favorites..

                          http://weekofmenus.blogspot.com/2010/...

                          Broiled shrimp topped with chili, garlic, cilantro, and lime juice. I like to add fish sauce and some panko for texture before broiling...

                          1. Head on, unpeeled shrimp sauted in a ton of garlic. Chili in some form is optional. The best flavor comes from sucking out the heads.

                            Served with plain white rice. I wipe my shrimp on the rice so that the garlic and other flavors are transferred.