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Spicy Tangy Shrimp Stir-Fry

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Hot and Sour Shrimp Recipe

Overview

Hot and Sour Shrimp is a classic Chinese dish that balances bold flavors of spicy and tangy elements with tender shrimp, crunchy vegetables, and a savory sauce. This recipe, adapted from Bon Appetit (January 1983), showcases the essence of quick stir-frying techniques and the vibrant flavors of Chinese cuisine.

Recipe Information

  • Name: Hot and Sour Shrimp
  • Source: Bon Appetit (January 1983)
  • Category: Chinese
  • Keywords: Asian, < 60 Mins, Stove Top
  • Servings: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Total Time: 40 minutes
  • Calories: 402.9 per serving
  • Rating: 5 stars (based on 1 review)

Ingredients

Quantity Ingredient
1 tbsp Sherry wine
1 tbsp Kosher salt
1 1/2 tbsp Cornstarch
1 Egg white
1 1/2 Medium shrimp, peeled and deveined
1 Snow peas
1 Carrot, julienned
1/4 cup Fermented black beans
1/2 cup Green onions, chopped
2 tbsp Fresh ginger, minced
2 Garlic cloves, minced
2/3 cup Chicken broth
2 tbsp Rice vinegar
2 tbsp Sugar
4 tbsp Soy sauce
1 cup Water
1 tbsp Vegetable oil

Instructions

  1. Marinate the Shrimp:

    • In a food processor, combine 1 tablespoon of sherry wine, kosher salt, 1 1/2 tablespoons of cornstarch, and the egg white. Process until smooth and thick, about 1 minute.
    • Transfer the mixture to a medium bowl or marinating dish.
    • Add the shrimp to the bowl, toss to coat evenly.
    • Cover and refrigerate for at least 8 hours or overnight.
  2. Prepare the Vegetables:

    • Blanch the snow peas in boiling water for 5 seconds, then drain and rinse under cold water.
    • Combine the blanched snow peas with the julienned carrots in a bowl and set aside.
  3. Prepare the Flavor Base:

    • In a small bowl, mix together fermented black beans, chopped green onions, minced ginger, minced garlic, and dried red pepper flakes. Set aside.
  4. Prepare the Sauce:

    • In another bowl, combine chicken broth, rice vinegar, sugar, soy sauce, and water. Set aside.
  5. Cook the Shrimp:

    • In a small saucepan, bring 4 cups of water and 1 tablespoon of oil to a simmer over medium-high heat.
    • Add the marinated shrimp mixture to the saucepan and cook for about 1 minute, or until the shrimp is partially cooked.
    • Drain the shrimp mixture and set aside.
  6. Stir-Fry the Dish:

    • Heat a wok over high heat and add 3 tablespoons of vegetable oil, swirling to coat the pan.
    • Reduce the heat to medium-high.
    • Add the black bean and ginger mixture to the wok, stir-frying for 10-15 seconds until fragrant.
    • Add the julienned carrots to the wok, stir-frying for 15 seconds, then add the snow peas.
    • Toss gently and cook for another 10 seconds.
  7. Combine and Simmer:

    • Pour the prepared sauce into the wok.
    • Bring the mixture to a simmer, stirring well to combine all ingredients.
    • Cover the wok and simmer for 20 seconds.
  8. Final Assembly:

    • Add the cooked shrimp to the wok, swirling and stirring to combine with the vegetables and sauce.
    • Reduce the heat to low.
    • Add the remaining cornstarch mixture (cornstarch mixed with a little water) to the wok, stirring continuously until the sauce thickens, about 10-15 seconds.
  9. Serve:

    • Once the sauce has thickened to your desired consistency and the shrimp is fully cooked, remove from heat.
    • Serve hot, garnished with additional chopped green onions if desired.

Notes:

  • Marinating Time: The marinating time for the shrimp (8-24 hours) is not included in the prep time of 30 minutes.
  • Storage: This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
  • Pairing: Serve hot and sour shrimp with steamed rice or noodles for a complete meal.

Enjoy your Hot and Sour Shrimp!

This recipe captures the essence of Chinese cooking with its vibrant flavors and quick cooking technique, making it perfect for a flavorful meal that can be prepared in under an hour.

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