September 25th, 2009 | 30-Minute Meals Recipes, Chinese, Chinese Recipes | 38 Comments
Garlic Shrimp pictures (1 of 5)
Inspired by my recent trip to Hawaii, I made garlic shrimp today. It’s not quite the shrimp scampi I had, but it’s a close cousin done in Chinese style and without too much grease.
Garlic and shrimp are two of my favorite ingredients and I love pairing them together whenever I feel like having a shrimp dish. Most people in the United States prefer shelled shrimp, but for garlic shrimp, I strongly suggest you to cook the shrimp head-on and with the shell intact. The shrimp head and the shell “soak up” the fragrance and nuance imbued by the chopped garlic and butter used in this garlic shrimp recipe. The natural sweetness of the shrimp heads and shell also add depth to this dish…(get garlic shrimp recipe after the jump)
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Aloha from Waikiki, O’ahu!
We stumbled upon the world-famous Giovanni’s White Shrimp truck at the north shore of O’ahu today, at Kahuku. Along the drive to the north shore, there are many shrimp trucks selling shrimp scampi, garlic shrimps or shrimp plates; there are also a few road site joints selling live shrimps caught from the nearby shrimp farms.
Totally unassuming…
How do you make shrimp crunchy? More precisely, how do you make shrimp Chinese-restaurant-crunchy?
I’ve been obsessed with this subject matter for the longest time–a topic that took me a while to research. If you’ve tried dim sum or shrimp dishes in Chinese restaurants, you know exactly what I mean–shrimp so crunchy they give a mouth feel that they “bounce” in…
When it comes to cooking or eating, I am very spontaneous. It’s about what comes to mind at the very moment when I am hungry–a recipe from a cookbook, a mouthwatering picture online, or a sudden craving. These shrimp and chive dumplings were a result of browsing two sinfully delicious posts: Use Real Butter’s chive dumplings and Andrea Nguyen’s Asian…
There is no secret that I love dumplings–boiled, pan-fried, or steamed. Recently, a coworker from Japan is in town and we were discussing about going for a dim sum/dumpling lunch. All the dumpling talks triggered a sharp craving in me that I had to make my own steamed dumplings.
Making dumplings is really not so hard and you can get all…
I am back after spending 3 weeks in Asia, including a few busy days in Penang which I wished I had stayed longer. Though it was a very short trip, I am very glad that a couple Rasa Malaysia readers and a good friend came to visit. It was great to be a culinary guide taking them to sample all…
When a Michelin-trained private chef writes about food, you know it’s gotta be good and that’s exactly what Zen Chef at Zen Can Cook (previously known as Chefs Gone Wild) delivers–a food blog choked full of scrumptious dishes that rival the finest and best restaurants around. Zen is always wacky, hilarious, and I admire his cooking and wicked writing style (read…
