Shrimpprawnsanchoybau Recipes

Steps:

• Wash the lettuce and separate the leaves.
• Shake off any excess water and dry thoroughly on paper towels.
• Combine soy sauce, oyster sauce and lime juice in a small bowl.
• Set aside until needed.
• If the shrimp are large, cut into smaller pieces.
• Heat a wok over high heat, add the vegetable and sesame oils and swirl to coat the side of the wok.
• Add spring onion, garlic and ginger and cook for 30 seconds.
• Add the shrimp meat, water chestnuts and chilli, season with salt and freshly ground black pepper and continue to stir-fry for 2 more minutes.
• Add the rice, sprouts and cilantro and stir until combined.
• Pour in the set-aside stir-fry sauce, toss briefly, then remove the wok from the heat.
• Transfer the mixture to a serving bowl.
• Place the dry lettuce cups on a plate.
• Either fill the lettuce cups with the mixture yourself, or allow your guests to do so at the table.
• Serve with hoisin sauce, to be drizzled over the top.

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

Steps:

• Clean shrimp.
• Melt butter; add flour, paprika, salt and pepper, blend together.
• Add milk and cream gradually.
• Add sherry.
• In a separate pan, saute shrimp in butter.
• Add to the sauce.

Steps:

• Set a wire rack over a baking sheet.
• Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
• Drain the thawed shrimp on paper towels and pat dry.
• Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
• Heat the oil in a wok or large pan until it reaches 400°F (200°C).
• Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
• Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
• In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
• Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
• Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
• Serve with rice.
• Enjoy!

Steps:

• In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.