Volcano Shrimp Recipes

Steps:

• Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.
• Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes.
• Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature.
• Preheat grill to 450ºF.
• Place shrimp on grill and cook 2 minutes per side, until pink and firm.
• Remove from grill and serve with dipping sauce.

Steps:

• If shrimp are frozen thaw overnight in refrigerator.
• Place remaining ingredients in a large skillet, bring to a boil and simmer for five minutes.
• Add shrimp, simmer for 5 minutes or until shrimp are opaque and pink.
• Serve over hot rice.
• Sprinkle with sesame seeds or peanuts.

Steps:

• Wash broccoli, remove and discard the stems.
• Cut the florets into small bite-sized pieces, about 2 inches in length.
• Place on a plate and set aside.
• Beat the egg whites and water together in a small bowl.
• Combine the cornstarch and flour in another bowl;season to taste with salt and white pepper.
• Heat a deep pan or fryer with 3 inches of vegetable oil to a temperature of 375 degrees.
• Meanwhile, dip the shrimp into the egg whites and then coat completely with the cornstarch flour mixture. Lay the shrimp out in a single layer on a sheet lined with waxed paper.
• Test oil by dropping in a few drops of cold water. If it quickly sizzles and pops, you're ready.
• Deep fry the shrimp, no more than 8 at a time, in the hot oil.
• When crisp and golden, transfer to absorbent paper to drain. It is important that the oil maintain a constant temperature of 350 degrees.
• Place the garlic, ginger, pepper flakes, and chopped garlic on a tray with the cup of wine.
• Place the hoisin sauce,honey, tomato paste, oyster sauce, chicken stock, vinegar and cornstarch in a small bowl.
• Have all these ingredients ready and near the stove for the quick action that will be required after stir-frying the broccoli.
• Heat a wok or large frying pan over a high flame.
• Add the peanut oil and swirl to coat the bottom.
• Quickly stir-fry the broccoli.
• In stir frying, keep the contents of the wok in constant motion, using a metal spatula or wooden spoon. This prevents browning and provides fast cooking.
• When the broccoli is bright green, after 1 minute, add 1/4 cup water and cover for 30 seconds.
• Make a ring of the broccoli around the edge of a platter and keep warm.
• Return the wok to the high flame.
• Add an additional tablespoon of peanut oil and cook the ginger, red pepper, and garlic.
• After 30 seconds add the white wine and reduce.
• Add the remaining sauce ingredients and bring to a boil.
• Taste and adjust seasonings, if necessary. You may also want to balance the flavors with additional honey or vinegar.
• When sauce becomes clear and thickens slightly, stir in the shrimp.
• Toss gently to coat.
• Add the scallions and pile the Volcano Shrimp in a mound in the center of the round platter with the broccoli.
• Serve immediately with steaming white or brown rice.