Most of my recipes I either learn from a friend or family member or I find them on the Internet. This is one of the few recipes that I came up with myself. It is very flavorful and very easy. The hardest part is deveining the shrimp, which is more tedious than difficult. I actually find it to be somewhat relaxing.
I put this recipe together with a friend for a dinner party. I originally served it with spring rolls as an appetizer, but I like this recipe so much that I think it can stand on its own. I like to cook meals that are inspired by Chinese flavors. I would love to visit China and get a real sense of what authentic Chinese cooking is like. Unfortunately, I have not had the opportunity to do so yet. It would be a fantastic opportunity to learn more about Chinese flavors, Chinese culture and hopefully help improve my rice making technique too.
I have a good friend from Malaysia and she makes the most wonderful Chinese food. She has shown me how to make rice properly, but mine does not come out nearly as well as hers. I will have to keep practicing. She did give me some really good advice about making fried rice. She said that it is better to use leftover rice for fried rice because it is firmer and drier than rice that has just been prepared. I did not have the foresight to seek her rice making counsel the day before I made my Garlic and Ginger Shrimp and consequently my rice was not as dry as it should have been.
As you can tell from the picture, I paired my shrimp with fried rice and some shredded carrots. I stir-fried the carrots at the same time as the shrimp. Next time I think I will steam some vegetables separately and then make a little extra marinade to spoon over them. Shrimp cooks super fast, so I overcooked mine slightly in an effort to soften my carrots a little more. It was still very tasty, but I think I should have taken the shrimp out of the pan a minute sooner than I did.
Happy Eating 🙂
3-4 tbs low sodium soy sauce
1 tbs oyster sauce
1 inch of ginger, finely chopped
2-3 cloves of garlic, finely chopped
3-4 scallions finely chopped
1 tsp sugar
2 tsp allspice or Chinese 5-Spice
1 chili, finely chopped or
1 tbs chili garlic sauce
½ lbs shrimp, cleaned and deveined
1-2 tbs extra virgin olive oil
1) In a medium bowl combine all the marinade ingredients together. Taste a tiny bit on your finger. Adjust seasoning if necessary.
2) Clean and devein the shrimp if necessary. Mix shrimp in the marinade and allow to sit for about a half hour.
3) Heat olive oil in a wok or frying pan until it starts to sizzle.
4) Using a spoon, scoop the shrimp out of the marinade and put into the pan.
5) Stir-fry the shrimp for about 30 seconds before adding the remainder of the marinade.
Serve with rice and vegetables