Question:
Need a main course seafood recipe
Szechuan Shrimp
These Szechuan Shrimp are one of the best recipes I've ever prepared. Full of ginger and garlic, they are a crowd pleaser.
This recipe is scaled to serve 20 people with 2 other main dishes and 1 starch (rice).
3 1/3 pounds medium shrimp
5 pinches salt
2 1/2 egg white, lightly beaten
5 teaspoons cornstarch, mixed with water
12 1/2 cups vegetable oil
***Sauce***
5 teaspoons ginger, finely chopped
10 green onions, finely chopped
5 cloves garlic, finely chopped
6 2/3 dried red chilies, seeded and chopped
5 tablespoons light soy sauce
5 teaspoons rice wine
5 tablespoons tomato paste
5 tablespoons oyster sauce
15 tablespoons Chinese Stock, or water
10 drops sesame oil
Peel the shrimp; mix with salt, egg white and cornstarch paste until well coated.
Heat the oil in a preheated wok until it's smoking then deep fry the shrimp for about 1 minute. Remove and drain on paper towels.
Pour off the oil, leaving about 1 Tablespoon in the wok. Add all the ingredients for the sauce, bring to a boil and stir until smooth and well blended.
Return the shrimp to the wok; stir to blend. Top with fresh chopped cilantro if desired.
Mussels with Black Bean Chile Sauce
These spicy mussels with their black bean and chile sauce have a distinct Asian accent and are simply divine.
They make an excellent company dish if you prepare the sauce ingredients ahead of time and then at the last minute
cook the mussels and serve.
This recipe is scaled to serve 20. Reduce accordingly.
16 cups mussels (5 pounds)
1 cup vegetable oil
8 cloves garlic, finely chopped
4 fresh red chiles, finely chopped
1 green pepper, chopped
6 green onions, sliced
2 tablespoons cornstarch, made to paste
1/2 cup rice wine vinegar
3/8 cup black bean paste
1 1/3 tablespoons ground ginger
2 tablespoons brown sugar
1/4 cup hot chile paste
1/4 cup oyster sauce
1 1/2 quarts chicken stock
1. Place mussels in a large saucepan, add 2 cups water, cover and place over high heat about 5 minutes, shaking pan occasionally or until the mussels have opened. ** This may have to be done in batches
2. Remove from heat, drain and discard any mussels which have not opened.
*** Can make ahead to this point ***
3. In a wok, heat oil; add garlic, chiles, green pepper and green onions and stir-fry 1 minute.
4. In a bowl stir together remaining ingredients, stir into wok and bring to a boil; stirring. Simmer until lightly thickened.
5. Add mussels to wok and heat through about 5 minutes shaking wok occasionally.
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| Guru Spotlight |
| Tammi Reynolds |
