Five Spice Shrimp Recipes

Steps:

• Pat shrimp dry and coat them with the 5 spice powder and salt& pepper (on a plate or in a bag).
• Heat oil in a pan at medium high heat.
• Add shrimp, cook stirring until shrimp curl and turn pink, 1-2 minutes .
• Add the garlic and cook another 30 seconds.
• Add the wine and boil until reduced by half and shrimp are opaque, about 1 minute.
• Serve warm.

Steps:

• In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
• Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
• Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

Steps:

• Peel shrimp and cut each one in four or five pieces.
• Mix the five-spice powder with black pepper to taste, and add shrimp, stirring well to coat.
• Bring water for pasta to boil in covered pot.
• Mince garlic, and grate ginger coarsely. Combine garlic and ginger in a small bowl with orange juice, soy sauce, vinegar, mustard and hot pepper flakes.
• Combine orange juice mixture and shrimp, and simmer in a pan on top of the stove for about 2 minutes, until shrimp is cooked but not tough.
• Cook pasta. When it is done, drain, and mix with shrimp and sauce.

Steps:

• Preheat grill.
• Combine equal parts of the 5 spices for the shrimp, to taste. Add the shrimp and toss to coat. Grill for 2 minutes, then sprinkle with some of the lemon juice. Flip the shrimp after 5 minutes and sprinkle other side with more lemon juice. Cook for 3 more minutes. Remove from heat, and sprinkle with the remaining lemon juice.

Steps:

• Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt, sugar, then five-spice powder.
• Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine. Sprinkle with cornstarch and gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes (or cover and keep refrigerated up to 2 hours).
• Bring a large pot of salted water to the boil. Add bok choy or mustard greens and simmer until just tender, 1 to 2 minutes. Drain and arrange on a large serving platter. Keep warm.
• Set a wok or large cast-iron pan over high heat and add vegetable oil. When oil is hot, add the shrimp in a single layer. (Work in batches if necessary to avoid crowding.) Let shrimp brown nicely on one side, about 1 minute, then turn with tongs and finish cooking the second side. Transfer cooked shrimp to the platter of blanched bok choy, placing on top of greens.
• Add chile strips to oil in wok, sprinkle lightly with salt and cook about 1 minute, until softened, then add ginger, garlic, cayenne and sesame oil. Let mixture sizzle briefly, just until fragrant, then carefully spoon it over shrimp.
• Sprinkle with sesame seeds; garnish with slivered scallions, cilantro and lime wedges and serve.

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Steps:

• Heat vegetable oil in a tabletop fryer or Dutch oven to 350 degrees F.
• Bring a large pot of water to a boil.
• In a medium bowl, combine the cornstarch, ground Sichuan peppercorns, five-spice powder, sugar and 1 teaspoon salt. Toss the prawns in the cornstarch mixture, then gently place in the fryer. Cook until golden brown and cooked through, about 3 minutes. Remove to a paper towel-lined plate and season with salt.
• In a wide, shallow pot set over medium-high heat, add a few turns of the pan of oil. Add the reserved shrimp heads and shells and saute a few minutes, until pink and fragrant. Add the whole Sichuan peppercorns, fennel seeds, star anise, cinnamon sticks and cloves. Toast for a minute or two. Add the garlic, leeks and ginger and cook for a few minutes. Add the chicken stock, Shaoxing wine and shoyu and bring to a simmer. Let reduce by about half, then strain through a fine-mesh strainer and reserve.
• Place a small nonstick skillet over medium-high heat and add a turn of the pan of oil. Add the egg, letting it run around the pan, gently picking up the cooked part and letting it continue to run. Remove from the pan, roll and thinly slice. Set aside.
• Place a large skillet over high heat and add a few turns of the pan of oil. Quickly saute the carrots, scallions, cabbage and mushrooms for a minute or two.
• As soon as you start cooking the vegetables, drop the noodles in the boiling water and let cook for a couple minutes. Remove from the pot and add straight to the pan of vegetables. Add some of the reduced shrimp head liquid and toss to combine.
• Transfer to a plate or platter and top with the sliced egg and cooked shrimp.

Steps:

• Heat oil in a large sauté pan over medium-high heat. Sauté onion until golden brown, about 3 minutes. Grind ginger and garlic into a paste; add it and remaining spices and tomatoes to pan; simmer 5 minutes. In a separate pan, sauté shrimp 30 seconds. Add sauce and stir continuously on high heat, 2 or 3 minutes, until most of the liquid evaporates. Serve over rice. Garnish with coriander.