Tag: seafood
Snow Peas with Shrimp and Quail Eggs Stir Fry
Snow Peas with Shrimp and Quail Eggs Stir Fry
This is a real simple stir fry with snow peas, shrimp, and quail eggs in an oyster and soy sauce base. The addition of the quail eggs adds a creaminess to the stir fry. You can buy them at Asian markets in a can or fresh to hard boil for yourself. Either are good in my book. Serve the stir fry with steamed rice. This entire dish cost about $10 to make for 4 really large servings.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 8 oz snow peas
- 1 large carrot sliced 1/8” thick on a bias
- 2 stalks celery sliced 1?4” thick on a bias
- 8 oz 31/40 ct shrimp peeled and deveined
- 1/2 medium white onion sliced
- 3 garlic cloves minced
- 1 can quail eggs drained
Stir Fry Sauce
- 1/2 cup water
- 1/4 cup light soy sauce
- 1/4 cup oyster sauce
- 2 tbsp chinese cooking wine
- 1 tbsp sugar
- 1 tbsp corn starch
- 1/4 tsp black pepper
Instructions
- Mix all of the stir fry sauce ingredients together.
- Heat up cooking oil in a large wok or sauté pan over high heat. Stir fry the snow peas for 1 minute. Remove from pan into a bowl.
- Stir fry the celery and carrots for 2 minutes. Remove from pan into the bowl.
- Stir fry the shrimp for 2 minutes. Remove from pan into the bowl.
- Stir fry the onions and garlic for 1 minute.
- Add the sauce. It will thicken really quick, in about 15 seconds.
- Turn the heat to medium high. Stir back in the snow peas, carrots, celery, shrimp, and quail eggs. Mix thoroughly.
- Simmer for 3 minutes.
Mango Avocado Shrimp Salad
Mango Avocado Shrimp Salad
This is a super simple salad to prepare. Season and sauté the shrimp. Let them cool to room temp. Mix together with mangos, cucumber, avocado, and red onion. Pour over the dressing. Let chill for 30 minutes. That easy. If you want, you can serve this salad with leaf lettuce, but it’s definitely fine on it own.When selecting shrimp, any size will do. If you are going to us shrimp larger than 31/40 count, I like to cut them into 3 so there’s more smaller pieces of shrimp distributed throughout the salad. I used 21/25 count. If you want to leave them whole, that’s fine too. It’s just my personal preference.When choosing mangos, use ones that are ripe but still slightly firm. I used large Haitian mangos.
Ingredients
- 1 lb raw peeled + deveined shrimp
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 large mangos cubed
- 4 persian cucumbers seeded and cubed
- 2 avocados cubed
- 1/2 medium red onion thinly sliced
Dressing
- 1/4 cup fresh lime juice
- 2 tbsp honey
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Mix all of the dressing ingredients together. Set aside.
- If using shrimp larger than 31/40 count, cut into 3 pieces. Season with salt, pepper, and garlic. Let marinate for 10 minutes.
- Heat up 1 tbsp of olive oil in a sauté pan over medium high heat. Add the shrimp in a single layer. Cook for 2 minutes on the first side. Flip and cook for another 2 minutes.
- Remove from the pan to a bowl and let completely cool.
- Mix together the mango, cucumber, avocado, red onion, and shrimp. Pour and toss in the dressing. Let sit in the refrigerator for 30 minutes before serving.
Chicken and Shrimp Lumpia
Chicken and Shrimp Lumpia
Here’s another version of the Lumpia Shanghai with ground chicken and shrimp as the main protein in the filling.
Ingredients
- 1 lb ground chicken thigh
- 10 shrimp peeled and deveined, minced
- 1/2 cup carrot grated
- 1/4 cup water chestnuts chopped
- 1/4 cup green onion chopped
- 6 garlic cloves minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 24 lumpia wrappers
- vegetable oil for frying
Instructions
- Combine all of the lumpia fillings together.
- Mix thoroughly.
- Add 2 tbsp of the filling across the center of the lumpia wrapper.
- Fold the bottom of the wrapper over the top of the filling. Pull tight, then roll it up. Wet the top edge with water to seal it.
- Roll up the rest of the filling. At this point the lumpia are ready. I like to roll them up in another wrapper. This step isn’t necessary. I just like the extra layer of the wrapper. It kind of gives them a flakiness like a croissant.
- Cut each lumpia into 3.
- Heat up cooking oil in a small pot to 350 degrees. If shallow frying, fry for 4 minutes a side. If deep frying, fry for 5 minutes. Drain grease on paper towel.
- Serve with your favorite dipping sauce. I like to mix 1/4 cup banana ketchup with 1/4 cup calamansi juice.
