Best 6 Cantonese Shrimp Recipes

SHRIMP CANTONESE

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside., In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender. , Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

CANTONESE SHRIMP

Steps:

• Peel and devein the shrimp.
• Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
• Peel and smash the garlic.
• Rinse the black beans under hot water, then drain well.
• In separate bowls, combine the First and Second Sauces so they are ready to be added.
• Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
• Drain and pat dry.
• Place on a platter.
• Heat a wok and add the oil.
• Heat for 15 seconds, then add the ginger slices.
• Stir until lightly browned, then add the garlic.
• Stir until lightly browned.
• Remove and discard both.
• Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
• Stir vigorously to mix and break up the meat.
• Cook until the meat is no longer pink and add the green onions.
• Stir another 30 seconds, add the shrimp, and stir to mix well.
• Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
• Shovel the contents of the wok to one side.
• Mix the Second Sauce quickly and pour down the vacated side of the wok.
• Stir to thicken with the point of the spatula.
• Mix with the shrimp.
• Reduce the heat.
• Pour the beaten egg over the shrimp.
• Allow to set for 15 seconds then fold in slowly until soft threads appear.
• Stir gently to mix.
• Remove to a platter and serve immediately.

CANTONESE STYLE PORK AND SHRIMP DUMPLINGS

Steps:

• In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
• Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
• To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

CANTONESE STYLE PORK AND SHRIMP DUMPLINGS

Steps:

• In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
• Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
• To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, OR bake at 425 for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth or sweet and sour sauce.

CANTONESE SHRIMP SCRAMBLE

Steps:

• Break eggs into a large bowl; beat with a fork until thoroughly blended but not frothy.
• Add shrimp, cornstarch, salt, and fish sauce; mix well.
• Place a medium frying pan over high heat until hot.
• Add oil, swirling to coat surface.
• Add egg mixture and cook undisturbed until eggs are almost set, about 1 minute.
• Stir eggs gently with a spoon and continue cooking until shrimp turn pink and eggs form creamy curds, about 2 minutes.
• Sprinkle with green onion and serve.

SHRIMP CANTONESE

Steps:

• 1. Blend pepper, soy sauce, chicken broth, and cornstarch. Set aside.
• 2. While rice is cooking, use a large skillet, and saute shrimp in butter for 1 minute or until shrimp turn pink.
• 3. Add celery and onions. Cook, stirring, for about 2 minutes.
• 4. Add spinach and Chinese vegetables which have been drained. (I love the way the spinach seems to go from a colander full to almost nothing!)
• 5. Cook for about 1 minute.
• 6. Stir chicken broth mixture into shrimp/vegetable mixture. Cook, stirring, until sauce is clear and thickened-about 2 minutes.