Stir Fried Shrimp In Aromatic Tomato Cream Sauce Recipes

Steps:

• Make the sauce:.
• Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
• Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
• The sauce can be made ahead and refrigerated for several hours.
• Stir-fry:.
• Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
• Stir till garlic turns medium brown and put in the shrimp.
• stir till the shrimp turns opaque most of the way through.
• Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat.

Steps:

• In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
• Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.

Steps:

• Butter fly the shrimp by cutting along the backside, but not all the way through.
• Place the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water.
• Mix well.
• The consistency should be silky and the color milky.
• In a large wok, heat 2 cups of the oil to 280 °.
• Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer.
• Place the cooked shrimp in a colander to drain.
• In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste.
• Stir well.
• Bring the garlic sauce to a boil and lower the heat to a simmer.
• In a clean wok, heat the remaining tablespoon of oil to smoking.
• Add the sliced water chestnuts and stir-fry for 30 seconds.
• Add the garlic sauce, stir, and bring to a boil.
• Mix together the cornstarch and cold water and stir the mixture into the wok and bring to a boil.
• Stir until thickened and add the shrimp.
• Toss and stir 3 times until well coated.
• Stir in the sliced scallions and serve.

Steps:

• In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
• In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
• Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
• Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
• Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
• Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
• Serve with hot cooked rice.

Steps:

• For the XO sauce: heat half of the oil in a wok or saucepan set over a very low heat. Add the chopped garlic, followed by the shallot and lemon grass. Poach everything in the oil for 5-10 minutes stirring often.
• Add the remaining oil to the pan and stir in the dried shrimps, ham, and chili flakes.
• Continue frying over a low heat until the seafood takes on a golden hue and the ham becomes crisp.
• Remove the pan from the heat and leave to cool. Transfer everything to a large glass jar secured with a lid. Leave everything to steep for a minimum of 2-3 hours.
• This sauce improves with age and is best left to steep for a couple of weeks in the fridge or a cool place. A little goes a long way - use this sauce as a perky seasoning for stir-fries, noodles and rice dishes.
• For the stir-fry: heat the rinsed wok over a high heat and add the sesame oil.
• Tip in the snow peas and peppers and stir-fry for a minute before removing from the pan.
• Add the shrimp, sugar and white pepper and continue frying for 2-3 minutes.
• Return the peppers and sugar snaps to the pan and stir in enough XO sauce to give a spicy kick - you'll probably only need a tablespoon or so. The rest of the sauce can be used for other South East Asian dishes.
• Combine the cornstarch with 2 tbs water and add to the pan, stirring all the time. This will bring all the juices together. Serve straight away with rice or noodles.

Steps:

• Blend the shrimp with a pinch of the salt, the egg white, and about half the cornstarch paste.
• Heat some peanut oil in a preheated wok or pan. Stir-fry the shrimp for about 1-1/2 minutes, remove with a strainer and drain.
• Pour off the excess oil, leaving about 1 tablespoon in the wok or pan. Stir-fry the garlic, the tomatoes and white parts of the scallions for about 30 seconds, then add the remaining salt together with the tomato paste, sugar, soy sauce, rice wine and stock. Blend well and bring to the boil.
• Add the shrimp with the green parts of the scallions. Blend well and thicken the sauce with the remaining cornstarch paste. Sprinkle the sesame oil and serve hot, garnished with cilantro leaves.

Steps:

• Cook pasta.
• Cook chicken, onion& garlic in hot oil until no longer pink.
• Drain and return to pan.
• Stir in undrained tomatoes, sauce& seasonings.
• Bring to a boil, simmer uncovered until thickened (about 10 min.) Slowly add cream and stir constantly.
• Serve over pasta.
• You can garnish with black pepper and green onions.
• *To help thicken sauce, dredge chicken or seafood in flour prior to cooking it.

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.