Sunday, August 31, 2008

Hot and Sour Shrimp with Watercress And Walnuts

Yield: 1 servings

  • 1 lb Large uncooked shrimp, -peeled, deveined, -butterflied
  • 4 tb Dry Sherry
  • 1 tb Grated peeled fresh ginger
  • 1/2 c Chicken stock or canned -broth
  • 2 tb Soy sauce
  • 2 tb Catsup. [See note. S.C.]
  • 1 tb Cornstarch
  • 1 tb Rice vinegar or white wine -vinegar
  • 1 tb Sugar
  • 1 ts Oriental sesame oil
  • 1/4 ts Cayenne pepper
  • 6 tb Peanut oil
  • 2 tb Chopped walnuts
  • 3 bn Watercress, trimmed
  • 2 md Bell peppers, cut into -1-inch squares
  • 2 Garlic cloves, minced
  • 8 Green onions, cut -diagonally into -1-inch-long pieces
  • A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions.
  • Watercress makes a colorful bed for the shrimp.
  • Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.
  • Cover and refrigerate for 30 minutes.
  • Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
  • Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat.
  • Add walnuts and stir-fry for 1 minute.
  • Transfer walnuts to plate using slotted spoon.
  • Add watercress to wok and stir-fry until just wilted, about 1 minute.
  • Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute.
  • Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute.
  • Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
  • Spoon sauce and shrimp over watercress.
  • Sprinkle with walnuts and serve.
  • You can use Jufran sauce rather than catsup.
  • Jufran is a Philippino sauce that's looks and tastes much like catsup.
  • It's made from bananas and other stuff, however and has a more complex and interesting taste.
  • It comes in both mild and hot forms.
  • The mild is not too hot++somewhat like a spicy catsup.
  • The hot stuff is much hotter, although not intolerably so.
  • If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out.

No comments: