Perfection Through Cantonese Tradition
I can’t believe I don’t make this dish all the time. It’s simple and fast and it’s also addicting. Cantonese Cuisine is actually a popular style of cooking and is also known for their exotic meats they use within most of these dishes. Most of these foods are cooked over Woks which are one of my favorite kitchen instruments to use. Mostly everything cooked with a WOK is usually a stir fry of some sort. This dish lands on the culinary radar because it’s a dish prepared ideally within ever Cantonese family.
This Recipe Obviously Needs Shrimp
Over time I’ve seen a few recipes for this dish and those same few will tell you to leave the shell on when cooking the shrimp. I personally do not like having to peel and eat each one by one as I’m trying to dig in. Because this dish is quite simple the flavoring in my opinion is absolutely everything. I’m a huge advocate on flavoring so if I have to I will add any seasoning that I know will increase it. I must point out my most favorite ingredient within this dish. That ingredient is a famous Asian spicy chili called SAMBAL.
Sambal Is The Real MVP
Sambal is an Asian style hot sauce and paste naturally made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallots, scallions, palm tree sugar, lime juice, and an assortment of vinegar’s. Sambal is one of those spicy chili’s that you can put on anything. This is my absolute go to ingredient to get things kicked up another notch. My first time using this sauce was at 149 Sports Grill in Downtown Orange Coutny, where I was the Executive Chef. It was an accidentally dropped off by my dry food’s provider at the time and instead of giving it back I used it. Ever since then I was using it ever since.
One Of The Easiest Shrimp Recipes
Like I said before, this is a quick and easy recipe that just about any foodie can create. The focus of this recipe is the cutting and prepping of ingredients. It’s an enjoyable task and for me it is a time where I can think about the process of preparing and cooking up everything. So, get yourself a knife, cutting board, tongs, a wok, and all the ingredients needed and let’s get cooking.
Put It In Yo Mouth
DON’T ASK WHAT’S
ON THE FORK
PUT IT IN YA MOUTH!!
Cantonese Ginger Shrimp
An amazing and simple Shrimp Recipe that honestly is considered a staple in the Cantonese Culinary Community
- 12 Jumbo Shrimp peeled and deveined
- 2 Green Onions quarter cut
- 1 whole Ginger thinkly sliced
- 1 Dried Chili Pepper thinkly sliced
- 1/2 cup Sambal
- 2 tsp Olive Oil
- 1/4 tsp Fresh Ground White Pepper
- 1 pinch Pink Himalayan Salt
- 1 tbsp Bragg's Aminos
- 1-2 whole cloves Garlic minced/ diced
- 1/2 cup Seafood Stock
1. Clean the shrimp and then pat the shrimp dry
2. Rinse the scallions and set them aside, along with the sliced ginger and chili.
3. Heat the wok and when hot, turn down, add olive oil, add the ginger and garlic then sauté for 15 seconds over high heat.
4. Add the shrimp right away after and make sure that each side gets cooked properly.
5. Add in the scallions, dried chili, and pink salt.
6. Add the seafood stock and cover immediately, keeping the heat on medium- high. Let the shrimp cook for 30 seconds. Take the cover off and continue to stir. Add the Sambal, white pepper and Bragg"s Aminos.
7. Serve this amazing dish with cooked white rice, brown rice, or quinoa if desired.