Thursday, December 20, 2012

[Tony's Creation]Stir-fried shrimps & Luffa squash




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[Prep: 20 minutes | Cook: 20 minutes| Serve: 4 | Calories: 240 per serving ]
.: Ingredients :. 
Group A
1- 1 large luffa Squash, peeled, cut into large pieces, about 300g
2- Chicken broth, 300ml
3- minced garlic, 1 tsp
4- 2 medium red carrot, peeled, cut into pieces, 100g
5- Shredded ginger, 3 tbsp
6- Half medium size onion, peeled, cut into pieces
7- 1 small shallot, peeled, diced
8- 1 box of Shimeji mushroom, stemmed off
9- 1 box of yam bundles, about 14 pieces
  
Group B
1- Headless & Peeled shrimps, vein removed, 400g
2- White pepper flake, 1/2 tsp
3- Salt, 1/2 tsp
4- Corn starch, 1 tsp

Group C
1- Cornstarch, 1 tbsp
2- Cold water, 2 tbsp


.: Directions :.  
Step 1:
 
Combine the Group B ingredients and marinade the shrimps for 15 minutes.  Heat the pan with 1/2 tbsp of oil over medium heat until hot.  Pan-fry the shrimps until both sides turn brown (about 1 minute each side).  Continue to cook the shrimps until it is fully cooked, stir occasionally, for about 3-4 minutes.  Dish it up and put it aside.
Step 2:

Clean the pan and dry it well.  Heat it with 1/2 tbsp of oil over medium-high heat until hot.  Add in the ginger, shallot, garlic and onion with 1/3 tsp of salt.  Stir-fry the ingredient frequently until the onion is soft.  Add in the luffa squash and red carrot.  Continue to cook for 3 minutes, stir frequently.
 
Step 3:

Add in the mushroom and mix it well.  Add in the yam bundle and chicken broth, and bring the broth to boil.  Cover and simmer over medium heat for 5 minutes.
 
Step 4:

Add in the cooked Shrimps and mix it well.  Season to taste.  Pour in cornstarch mixture (Combined the Group D ingredients) until the sauce is thickens. Dish it up. Serve it in hot.
 
.: Cook's notes :.://tonykarenkitchen.com/ 
1- It is recommended to clean the shrimps with the corn starch.
2- Salt can improve the texture of the shrimps.  Make sure you dry the shrimps well before marinade it with the salt to have better result.
3- It is important to peel off the ridges of the luffa squash.

4- Cut the carrot into small pieces so that it can cook through easily.
5- Add the corn starch mixture when the broth is boiled.  Do not add the corn starch mixture in one shot.  Add some and check the thickness.  If the sauce is thickens, stop adding the mixture.

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