Double-taste Shrimp

Double-taste Shrimp Recipe with Green Onion and Ginger Juice

Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Double-taste Shrimp is a delicious and flavorful dish that combines the sweetness of ketchup with the savory flavors of garlic and ginger. This dish is sure to impress your family and friends with its unique taste and presentation.

History

The origins of Double-taste Shrimp are not well-documented, but it is believed to have originated in Chinese cuisine. This dish has become popular in many Asian countries and is now enjoyed by people all over the world.

Ingredients

600 g of shrimps
1 tbsp of chopped green onion
1 tsp of ginger juice
1 tsp of finely chopped garlic
2 tbsp of snow pea pods
2 tbsp of cooking oil
6 baby corn

Seasonings

1 tsp of chicken stock
1 tsp of cornflour
2 tbsp of ketchup

How to prepare

Devein the shrimp and remove the head and tail.
Cut a long strip along the back of the shrimp from the head to the tail, making sure not to cut all the way through.
Marinate the shrimp with chicken stock and cornflour for 10 minutes.
Heat up cooking oil and deep fry the shrimp for 1 minute.
Boil snow pea pods and baby corn, then cut them into thin strings.
Heat 1 tbsp of oil in a pan and stir fry the green onion and ginger.
Add half of the shrimp and all the snow pea pods to the pan, stir fry and place them on one side of a serving plate.
Heat 1 tbsp of oil in the pan and stir fry the garlic and ketchup.
Add the remaining half of the shrimp and all the baby corn to the pan.
Make sure they are evenly mixed before placing them on the other side of the plate.
Serve immediately.

Variations

Add diced bell peppers or onions for additional flavor and texture.
Use different sauces, such as sweet and sour sauce or black bean sauce, for a different taste.
Substitute the shrimp with chicken or tofu for a vegetarian option.

Cooking Tips & Tricks

Make sure to devein the shrimp properly to ensure a clean and tasty dish.

- Marinating the shrimp with chicken stock and cornflour helps to tenderize the shrimp and add flavor.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

- Stir-frying the ingredients separately helps to maintain their individual flavors and textures.

Serving Suggestions

Double-taste Shrimp can be served with steamed rice or noodles for a complete meal. It can also be served as an appetizer or as part of a larger Chinese feast.

Cooking Techniques

Deveining the shrimp properly

- Marinating the shrimp

- Stir-frying the ingredients separately

Ingredient Substitutions

Substitute shrimp with chicken or tofu

- Use soy sauce instead of ketchup

- Use other vegetables such as bell peppers or broccoli

Make Ahead Tips

You can marinate the shrimp ahead of time and store it in the refrigerator until ready to cook. You can also prepare the snow pea pods and baby corn in advance and store them in the refrigerator.

Presentation Ideas

Arrange the shrimp and vegetables on a serving plate in a decorative manner for an impressive presentation. Garnish with chopped green onions or sesame seeds for added color and flavor.

Pairing Recommendations

Double-taste Shrimp pairs well with steamed rice, fried rice, or noodles. It can also be served with a side of stir-fried vegetables or a light salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Double-taste Shrimp contains approximately 250 calories, making it a relatively low-calorie dish.

Carbohydrates

Double-taste Shrimp is a low-carb dish, with only a small amount of carbohydrates coming from the ketchup and cornflour used in the recipe.

Fats

This dish is relatively low in fat, with most of the fat coming from the cooking oil used for frying and stir-frying the ingredients.

Proteins

Shrimp is a great source of protein, making this dish a good option for those looking to increase their protein intake.

Vitamins and minerals

Shrimp is rich in vitamins and minerals, including vitamin B12, selenium, and zinc. The snow pea pods and baby corn also provide additional vitamins and minerals.

Alergens

This dish contains shellfish (shrimp) and may not be suitable for those with shellfish allergies.

Summary

Double-taste Shrimp is a nutritious and delicious dish that is low in carbohydrates and fats, high in protein, and rich in vitamins and minerals.

Summary

Double-taste Shrimp is a delicious and flavorful dish that combines the sweetness of ketchup with the savory flavors of garlic and ginger. This dish is easy to make and is sure to impress your family and friends with its unique taste and presentation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a hot summer day and I was visiting my dear friend Maria in her cozy little kitchen. The air was filled with the delicious aroma of spices and herbs, and I could hear the sizzling sound of shrimp cooking on the stove. Maria had a mischievous twinkle in her eye as she handed me a plate of the most mouth-watering shrimp I had ever seen.

"Try this, my dear," she said with a smile. "It's my special double-taste shrimp recipe. I guarantee you'll love it."

I took a bite and was instantly transported to food heaven. The shrimp was perfectly cooked, tender and flavorful, with a hint of sweetness followed by a kick of spice. It was unlike anything I had ever tasted before. I begged Maria to teach me how to make it, and she happily obliged.

Maria was a culinary genius, and she had learned the recipe from her grandmother who had learned it from her own mother. It was a family secret that had been passed down through generations, and now I had the privilege of being let in on it. Maria took me under her wing and patiently guided me through the steps, explaining the importance of each ingredient and technique.

The key to the double-taste shrimp, she told me, was in the marinade. It was a blend of soy sauce, garlic, ginger, and a touch of honey that really brought out the flavors of the shrimp. The shrimp were then sautéed in a hot pan until they were just cooked through, and then tossed in a spicy chili sauce that added a fiery kick to the dish.

As I watched Maria work her magic in the kitchen, I couldn't help but be inspired. She moved with grace and confidence, her hands moving deftly as she seasoned and stirred, tasting and adjusting as she went along. It was like watching a maestro at work, and I was in awe of her skill and passion for cooking.

After a few hours of cooking and tasting, the double-taste shrimp was finally ready. Maria plated it up beautifully, garnishing it with fresh herbs and a squeeze of lime. I took a bite and was transported back to that first moment of awe when I had tasted it for the first time. It was a symphony of flavors, a perfect balance of sweet and savory, spicy and tangy. I knew then that this recipe would become a staple in my own kitchen.

Over the years, I have made the double-taste shrimp for countless family gatherings and dinner parties. Each time, it never fails to impress and delight. I have shared the recipe with friends and neighbors, passing on the tradition that Maria had passed on to me.

As I sit here now, reminiscing about that fateful day in Maria's kitchen, I am filled with gratitude for the gift of this recipe. It is more than just a dish to me; it is a connection to my past, to the women who came before me and shared their love and passion for cooking. And as I continue to cook and share this recipe with others, I know that I am continuing a legacy that will live on for generations to come.