Tuesday, September 11, 2012

[Tony's Creation]Stir-fried shrimps with top shells

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(Password): tony

[Prep: 15 minutes | Cook: 20 minutes | Serve: 4 | Calories: 245 per serving ]
.: Ingredients :.
1- 1 cane of Top Shell, about 250g
2- 1 bell pepper (any color), core removed, cut into pieces
3- 8 baby corn, halved

4- 1/2 of medium size onion, peeled, cut into pieces
5- Headless shrimps, medium size, shell removed, 350g

6- Sweet snap peas, strings removed, 150g
7- Minced garlic, 1 tbsp

.: Seasoning :.
1- Salt, 2/3 tsp
2- White pepper, 1/2 tsp
3- Corn starch, 1 tbsp
.: Sauce mixture :.
1- Sesame oil, 2/3 tsp
2- Juice from the cane of Top shell, 1/2 cup
3- Corn starch, 2 tbsp
4- Salt, 2/3 tsp
.: Directions :.  
Step 1:
Remove the vein from the shrimps. Coat it with 2 tbsp of corn starch. Rinse it well. Dry it and marinade it with the seasoning for 15 minutes.  Meanwhile, blanch the top shell with the sweet snap peas for 2 minutes.  Drain it well and put it aside.

Step 2:

Heat the non-sticky pan with 1 tbsp.  Stir-fry the shrimps until it is completely cooked (about 4-5 minutes).  Put it aside.

Step 3:
Add in rice wine (preserve 2 tbsp for later), dark, light soy sauce, and rock sugar.  Cover and simmer over medium heat for 15-20 minutes or until the chicken is fully cooked.

Step 4:

Add in the cooked shrimps, top shell, and the sweet snap peas; mix it well.  Add in the mixed sauce mixture. Stir-fry all the ingredients until the sauce is thickened.  Dish it up and serve it hot.

.: Cook's notes :.
1- It is better to clean the shrimps with corn starch.
2- You can replace the top shell juice from the cane by the chicken broth

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