VOLCANO SHRIMP
Another recipe from Mary Nell Reck's weekly Cooking Lesson article that ran on Saturdays in the Houston Post. This one was published on February 6, 1988. It's from the Panda Bear restaurant in Steamboat Springs, Colorado.The owner, Rick Woo, shared the recipe with Mary Nell.
Provided by Leslie in Texas
Categories Vegetable
Time 42m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Wash broccoli, remove and discard the stems.
- Cut the florets into small bite-sized pieces, about 2 inches in length.
- Place on a plate and set aside.
- Beat the egg whites and water together in a small bowl.
- Combine the cornstarch and flour in another bowl;season to taste with salt and white pepper.
- Heat a deep pan or fryer with 3 inches of vegetable oil to a temperature of 375 degrees.
- Meanwhile, dip the shrimp into the egg whites and then coat completely with the cornstarch flour mixture. Lay the shrimp out in a single layer on a sheet lined with waxed paper.
- Test oil by dropping in a few drops of cold water. If it quickly sizzles and pops, you're ready.
- Deep fry the shrimp, no more than 8 at a time, in the hot oil.
- When crisp and golden, transfer to absorbent paper to drain. It is important that the oil maintain a constant temperature of 350 degrees.
- Place the garlic, ginger, pepper flakes, and chopped garlic on a tray with the cup of wine.
- Place the hoisin sauce,honey, tomato paste, oyster sauce, chicken stock, vinegar and cornstarch in a small bowl.
- Have all these ingredients ready and near the stove for the quick action that will be required after stir-frying the broccoli.
- Heat a wok or large frying pan over a high flame.
- Add the peanut oil and swirl to coat the bottom.
- Quickly stir-fry the broccoli.
- In stir frying, keep the contents of the wok in constant motion, using a metal spatula or wooden spoon. This prevents browning and provides fast cooking.
- When the broccoli is bright green, after 1 minute, add 1/4 cup water and cover for 30 seconds.
- Make a ring of the broccoli around the edge of a platter and keep warm.
- Return the wok to the high flame.
- Add an additional tablespoon of peanut oil and cook the ginger, red pepper, and garlic.
- After 30 seconds add the white wine and reduce.
- Add the remaining sauce ingredients and bring to a boil.
- Taste and adjust seasonings, if necessary. You may also want to balance the flavors with additional honey or vinegar.
- When sauce becomes clear and thickens slightly, stir in the shrimp.
- Toss gently to coat.
- Add the scallions and pile the Volcano Shrimp in a mound in the center of the round platter with the broccoli.
- Serve immediately with steaming white or brown rice.
Nutrition Facts : Calories 507.8, Fat 7.9, SaturatedFat 1.5, Cholesterol 261.1, Sodium 634, Carbohydrate 59.3, Fiber 3.4, Sugar 10.8, Protein 42.7
SPICY VOLCANO SHRIMP
Make and share this Spicy Volcano Shrimp recipe from Food.com.
Provided by dinner4two
Categories Spicy
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- If shrimp are frozen thaw overnight in refrigerator.
- Place remaining ingredients in a large skillet, bring to a boil and simmer for five minutes.
- Add shrimp, simmer for 5 minutes or until shrimp are opaque and pink.
- Serve over hot rice.
- Sprinkle with sesame seeds or peanuts.
Nutrition Facts : Calories 480.6, Fat 10.6, SaturatedFat 1.7, Cholesterol 258.6, Sodium 2347.2, Carbohydrate 60.7, Fiber 2.7, Sugar 49.2, Protein 39.4
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