Ingredients
1lb fresh shrimps, not frozen. Large, deveined, but with shells intact.
Hot pepper to your liking- avoid peppersauce
2 cups mixed vegetable of your choice, I used water chestnuts, onions and sweet pepper here. Pinapple works well. tsp of equal amounts of crushed ginger and garlic combined
1/2 tsp salt
tsp sugar
1/4 tsp five spice powder
1/4 tsp white pepper
2 tbsp good quality rice wine 1/2 cup tomato paste - not ketchup
Sesame oil
1/4 tsp vetsin
chopped chive as garnish
Season shrimp with salt, 5-spice powder, hot pepper, white pepper and vetsin.Marinate for an hour or 2.
Heat 1/2 cup cooking oil in your trusty wok until smoking. Throw in shrimp and the ginger and garlic into the wok. Cook shrimp over high heat for a couple minutes on each side.
Remove Cooked shrimp from the wok.
Remove most of the oil from the wok and add vegetables, salt, sugar, a dash of white pepper, and rice wine. Stir fry for 2- 3 minutes.
Add tomato paste and 1/2 cup water, bring to a simmer.
Place the shrimp back into the wok and simmer for a few minutes. Turn off heat and add a few dashes of sesame oil.
Remove from Wok, garnish with chopped chive. Done.
Serve over a bed of Chow noodles or next to it as the case may be.
Kill me dead the motion blur in that pumpkin pic from quincy last post was a new standard for the blog.
ReplyDeleteGreat stuff, man. I woulda say it makin mih hungry, but I just eat.
What kind of camera do you use, and what settings do you use for that focal effect?
Kayode, I used an SLR for the shots, a Canon Rebel. With a 50mm lens. The aperture was a wide open f-1.8. The camera did all the work basically.
ReplyDeletei will try my best not to dash my camera in the bin along with the scraps from them dishes. AH WANT AH SLR!!!!!
ReplyDeleteah goin an try dat with a seafood mix fuh the lockdown weekend.
I eh no Shrimp fan VIX, as a matter of fact, I cant eat it but this dish look real tasty.
ReplyDeleteI have to get my hands on some rice wine and five spice powder.