Thursday, January 31, 2013


My version of one our favorite dimsum dish. Well, this and the crispy spicy squid. Basically both are cooked the same process. So feel free to try this w/ squid as well.

Serves: 4
2 lbs. shrimps, whole (26-30 count or bigger)
1 small bunch Napa cabbage - sliced thinly
1/2 C cornstarch
1 C Rice flour ( substitute w/ all purpose flour if you can't find rice flour)
1 T garlic powder
1 T onion powder
1/2 T salt
1 t freshly cracked black pepper
1/2 t Oriental five spice powder (optional)
10 cloves garlic - minced
1 T pepper flakes
1/2 stick of butter
Oil for frying
In a bowl, combine cornstarch, rice flour, garlic powder, onion powder, Oriental five spice, salt and pepper.
Clean  (take out the whiskers), rinse and pat dry shrimps.
Put shrimps in the flour mixture.
Shake shrimp until well coated with flour mixture.
Heat oil in a frying pan/heavy bottomed skillet.
Fry shrimps in batches to achieve crispy shrimp, (over crowding will give you soggy shrimps)
Shrimps are cooked when color turns pink.
Drain on paper towel and set aside.

On a small pan, melt butter then fry garlic, cook until garlic turns brown but not burned.
Remove fried garlic. Using the same pan quickly saute' the sliced napa cabbage until it starts to wilt but not over cooked. Cabbage must still have the crisp.

Arrange cabbage on a large plate.
Set shrimps on a bed of cabbage.
Garnish with fried garlic and pepper flakes.


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