Best 4 Yang Chow Slippery Shrimp Recipes

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Yang chow slippery shrimp is a classic Chinese dish that is known for its tender shrimp, silky smooth eggs, and flavorful sauce. The shrimp are coated in a light batter and fried until golden brown, then tossed in a sweet and savory sauce. The eggs are beaten and cooked until they are just set, resulting in a delicate and custardy texture. The dish is often served over rice or noodles, and is a popular choice for both home cooks and restaurant diners alike. With its combination of textures and flavors, yang chow slippery shrimp is a delicious and satisfying meal that is sure to please everyone at the table.

Let's cook with our recipes!

SLIPPERY SHRIMP



Slippery Shrimp image

After becoming mildly obsessed with Yang Chow in LA's China Town, I feel I've deciphered their dish as best as possible.

Provided by Angela Wolery-Garcia

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 4

Number Of Ingredients 15

2 cups peanut oil for frying
1 pound peeled and deveined large shrimp
¼ cup cornstarch
2 large cloves garlic, minced
½ teaspoon minced fresh ginger
½ teaspoon cayenne pepper
1 tablespoon white wine
1 tablespoon white vinegar
1 tablespoon ketchup
5 teaspoons white sugar
½ teaspoon salt
¼ cup water
2 teaspoons cornstarch
2 teaspoons water
5 green onions, sliced

Steps:

  • Heat peanut oil in a wok to 375 degrees F (190 degrees C).
  • Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside.
  • Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 17.1 g, Cholesterol 172.6 mg, Fat 12.1 g, Fiber 0.7 g, Protein 19.1 g, SaturatedFat 2.1 g, Sodium 535.7 mg, Sugar 6.6 g

YANG CHOW SLIPPERY SHRIMP RECIPE - (5/5)



yang chow slippery shrimp Recipe - (5/5) image

Provided by mnilles

Number Of Ingredients 13

1 pound large shrimp
1/4 cup plus 2 teaspoons cornstarch
1/4 cup plus 2 teaspoons water
2 cups oil
2 large cloves garlic, minced
1/2 teaspoon minced ginger root
1/2 teaspoon cayenne (ok to sub red pepper flakes)
1 tablespoon ketchup
1 tablespoon white vinegar
1 tablespoon white wine or dry Sherry
1 1/2 tablespoon sugar
1/2 teaspoon salt
4 green onions, sliced

Steps:

  • Peel, devein, and BUTTERLFY the shrimp. Mix the shrimp with 1/4 cup cornstarch to completely coat the shrimp. Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside. Pour the oil into a wok and heat over medium heat until hot. Add the shrimp and deep fry until golden about 45 seconds. Drain the oil from wok, leaving 1 tablespoon. Reheat the wok and stir-fry the garlic, ginger, and red pepper. Stir for a few seconds, then add the ketchup, vinegar, wine, sugar, salt, 1/4 cup water, and the reserved cornstarch mixture. Cook and stir until the sauce is thick. Add the shrimp, toss until covered with sauce. Add the green onions and serve.

PINEAPPLE SHRIMP NOODLE BOWLS



Pineapple Shrimp Noodle Bowls image

Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.

Provided by Anna Stockwell

Categories     Shrimp     Noodle     Pineapple     Soy Sauce     Ginger     Basil     Cucumber     Onion     Peanut     Lime     Dinner     Tropical Fruit     Quick & Easy     Pasta     Rice     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 14

12 oz. pad Thai-style rice noodles
1 lb. large shrimp
12 oz. (1") fresh pineapple cubes (about 2 cups; from ½ pineapple)
1 tsp. kosher salt
2 Tbsp. soy sauce or tamari
1 Tbsp. freshly grated ginger
2 Tbsp. vegetable oil
2½ cups pineapple juice
1 Tbsp. chili-garlic sauce, such as Huy Fong
1 cup basil leaves, plus more for serving
2 mini seedless cucumbers, thinly sliced
½ small red onion, very thinly sliced crosswise
½ cup salted roasted peanuts, coarsely chopped
Lime wedges (for serving)

Steps:

  • Cook rice noodles according to package directions.
  • Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
  • Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.
  • Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
  • Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

SLIPPERY SHRIMP



Slippery Shrimp image

This recipe comes from the Yang Chow restaurant in the Chinatown section of Los Angeles. It was in the March 2008 issue of Bon Apetit in the R.S.V.P. section. When the chef was developing this recipe the slick cornstarch coating caused the shrimp to slide off the plate, hence the name! Serve this slightly sweet and slightly spicy dish with a side of steamed rice.

Provided by Leslie in Texas

Categories     Chinese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs uncooked shrimp, peeled and deveined
6 tablespoons cornstarch, plus
4 teaspoons cornstarch
4 teaspoons water
1 cup corn oil or 1 cup vegetable oil
4 garlic cloves, minced
3 tablespoons sugar
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup tomato sauce
2 teaspoons unseasoned rice vinegar
2 teaspoons dry sherry
1 cup thinly sliced green onion
1 tablespoon thinly sliced green onion

Steps:

  • Mix shrimp and 6 tablespoons cornstarch in a large bowl to coat.
  • Mix remaining 4 teaspoons cornstarch and 4 teaspoons water in a small bowl to blend.
  • Heat oil in heavy large skillet or wok over high heat.
  • Working in batches, fry shrimp until cooked through and golden on both sides, about 3 minutes.
  • Using slotted spoon, transfer cooked shrimp to plate.
  • Drain all but 1 tablespoon oil from wok and heat over medium-high heat.
  • Add garlic, sugar,cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds.
  • Add tomato sauce,vinegar,and sherry;stir water/cornstarch mixture if separated and add to sauce.
  • Cook until sauce boils and thickens, stirring constantly, about 1 minute.
  • Add reserved shrimp to sauce and stir to coat.
  • Remove from heat and add 1 cup green onions to sauce and toss.
  • Transfer to plate and sprinkle with remaining green onions and serve.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Use Fresh Ingredients: Fresh shrimp and vegetables will give your dish the best flavor. If you can, try to buy them from a local market or farm.
  • Don't Overcook the Shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
  • Use a Wok: A wok is the best type of pan for cooking Yang Chow Slippery Shrimp. It allows you to stir-fry the ingredients quickly and evenly.
  • Add the Sauce Gradually: Add the sauce to the shrimp and vegetables gradually, stirring constantly. This will help prevent the sauce from becoming too thick or overpowering.
  • Serve Immediately: Yang Chow Slippery Shrimp is best served immediately after it is cooked. The shrimp will be at its most tender and flavorful when it is hot.

Conclusion:

Yang Chow Slippery Shrimp is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of fresh shrimp, vegetables, and a savory sauce, it is sure to please everyone at your table. So next time you're looking for a quick and tasty meal, give Yang Chow Slippery Shrimp a try. You won't be disappointed!

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