Chinese Trinidadian Stir-Fried Shrimp with Rum

By Grace Young, Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

When I was in Trinidad, Winnie Lee Lum showed me how to make this superb dish, which beautifully demonstrates the convergence of Chinese and Trinidadian cooking traditions. Of course, the taste was extraordinary because Lee Lum only cooks with fresh local shrimp that her husband, Tony, purchases for her. Before cooking, she rinses the shrimp in lime juice, a Trinidadian cooking practice said to remove the “fishy” taste. She prefers the Chinese custom of cooking the shrimp in the shell to protect the shrimp’s succulence and flavor. Rather than rice wine, Lee Lum insists on using dark Jamaican-style rum; according to her, white rum is too harsh for cooking. This is one of the easiest dishes to stir-fry, and it is guaranteed to satisfy.

Serves 2 to 3 as a main dish with rice or 4 as part of a multicourse meal.

1 pound large shrimp
Juice of 1∕2 lime
3 tablespoons ketchup
3 tablespoons dark Jamaican rum
2 teaspoons soy sauce
1∕4 teaspoon ground white pepper
2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1∕2 teaspoon salt
1 medium ripe tomato, cut into thin wedges
1 large green bell pepper, cut into thin strips
1 small onion, cut into thin wedges
1 tablespoon finely chopped cilantro

1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.

2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro.

Singapore Slaw

By Susur Lee, Author of Susur: A Culinary Life

Serves 4

1 Pickled Red Onion (see recipe below)
1 1/2 cups Salted Apricot Dressing (see recipe below)
2 green onions, both white and green parts, julienned
2 ounces rice vermicelli, broken into 3 pieces
1 large English cucumber, julienned
1 large carrot, peeled and julienned
1 small jicama, peeled and julienned
2 large Roma tomatoes, peeled, seeded, and thinly sliced
4 teaspoon toasted sesame seeds
6 teaspoons crushed roasted peanuts
4 teaspoons edible flower petals
4 teaspoons fennel seedlings
4 teaspoons purple basil seedlings
4 teaspoons daikon sprouts
4 teaspoons fried shallots

Pickled Red Onion
1 red onion
1 cup rice wine vinegar
1cup water
1/2 teaspoon salt
1/4 teaspoon black peppercorns
1/4 teaspoon fennel seeds
1 bay leaf
1 sprig thyme

Salted Apricot Dressing
1 cup salted apricot (ume) paste
1/2 cup rice wine vinegar
1 teaspoon mirin
1 teaspoon dashi
1 1/2 tablespoon onion oil
3 tablespoons sugar
1/2 teaspoon fresh ginger, peeled and chopped
1/4 teaspoon sea salt

For Pickled Red Onion:
Peel and julienne red onion and set aside in a medium bowl. In small saucepan, bring vinegar and water to a boil. Season with salt, peppercorns, fennel seeds, bay leaf and thyme; continue boiling for another 5 minutes. Pour mixture over onion while hot and let sit for 1 hour.

For Salted Apricot Dressing:
In blender, combine apricot paste, vinegar, mirin, Dashi, Onion Oil, sugar, ginger, and salt. Puree until smooth.

For Singapore Slaw Salad:
Soak green onion in very cold water to keep crisp. Meanwhile, heat large pot of oil. When temperature reaches 400°F, deep fry taro root, half the amount at a time, for 2 minutes until crisp and light gold in color. Remove slices from oil, place on paper towel, and lightly salt. At same temperature, quickly deep fry vermicelli, half at a time, for 2 seconds, or until they curl. Remove vermicelli from oil, place on paper towel, and lightly salt.

To serve:
Remove julienned green onion from bowl and drain. Divide vermicelli equally between 4 plates and arrange green onion, cucumber, carrot, jicama, tomatoes, and pickled red onion around noodles. Top with fried taro root. Sprinkle toasted sesame seeds and crushed peanuts over each salad. In small bowl, combine edible flower petals, seedlings, sprouts, and fried shallots. Sprinkle flower-sprout-shallot mixture on salad and serve with Salted Apricot Dressing alongside.

Noodle Stir Fry with Shrimp Recipe

recipe from Jaden Hair of Steamy Kitchen

6 ounces dried noodles (I used thin spaghetti noodles)
7 ounces raw shrimp, peeled and deveined
1 1/2 teaspoon kosher or sea salt, divided (or 3/4 tsp table salt)
1/2 teaspoon cornstarch
1 tablespoon cooking oil
1 teaspoon finely minced garlic
1/4 cup snow peas, thinly sliced on diagonal
1/4 cup matchstick cut carrots
1 1/2 teaspoons soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/4 teaspoon sesame oil
1 tablespoon sesame seeds

1. Bring a stockpot of water to boil. Add 1 tsp of salt to water and cook the noodles, according to package directions. Drain. While pasta is cooking, place shrimp in a small bowl and add the remaining 1/2 teaspoon of salt and the cornstarch. Mix well and let sit for 8 minutes. Rinse the shrimp well, washing off the salt and cornstarch. Pat very dry with paper towels. This step helps clean and make the shrimp more succulent.

2. In a wok or large saute pan, heat cooking oil on high until a bead of water sizzles and evaporates upon contact. Add the shrimp and fry until halfway cooked through, about 1 minute each side (you’ll add the shrimp back in at later step) Dish out the shrimp to a plate, keeping as much oil in wok as possible (you should have about 1 teaspoon of oil left and you may add an just a bit of oil into the pan if needed.)

3. In the same pan, turn heat down to medium and add the garlic. Fry until fragrant, about 15 seconds then add the snow peas and carrots. Fry for 1 minute, until the carrots and snow peas are just slightly cooked but still retain a nice crunch. Add the soy sauce and rice wine. Turn heat to high and when bubbling, add the drained  noodles and the partially cooked shrimp. Toss well to combine. Let cook for 2 minutes, until shrimp is cooked all the way through.

4. Toss with sesame oil and sesame seeds.

Yields 2 auspicious servings

Zongzi – Cantonese “Joong”

by Linda Tay Esposito Flavor Explosions, San Francisco

Makes 24 pieces

3 cups glutinous sweet rice, soaked, drained
add 1 teaspoon kosher salt
2 Tablespoon oil
¾ cup peeled, mung beans, soaked, drained
add ½ teaspoon kosher salt
1 Tablespoon oil
12 oz pork belly/ pork butt, diced ½ inch cubes

Seasoning:
1 Tablespoon Chinese five spice powder
1 Tablespoon Chinese rice wine
1 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon white pepper
2 Tablespoon canola oil
12 pieces fresh shiitake, stems removed, sliced finely

Seasoning:
1 Tablespoon soy sauce
1 Tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon white pepper
12 salted duck egg yolks, cut into 2
24 pieces of baby chestnut, or 12 large
72 pieces bamboo leaves
24 pieces yard-long kitchen twine

Preparing the ingredients the night before
1. Wash rice. Cover with 2 inches of water over the top of the rice, and soak overnight.
2. Pick over mung beans, rinse, cover with 2 inches of water over the top & soak overnight.
3. Soak bamboo leaves in hot water overnight. Next morning, scrub with brush and rinse several times to remove dirt. Leave leaves in water till ready to use. Preparing the filling
4. Dice pork, mix with seasoning. Set aside.
5. Sliced mushrooms, mix with seasoning. Set aside. Prepare the ingredients mise en place
6. Drain rice, add salt and oil. Set aside.*
7. Drain mung beans, add salt and oil. Set aside.*
8. Separate yolks and cut into two. Set aside.
9. Cut large chestnuts into two. Set aside. Wrapping the dumpling (see Zongzi Leaf Template or detailed instructions section below)
10. Prepare bamboo cone.
11. Place ½ tablespoon rice into the cone. Make a slight well, then place 1 heaping tablespoon of pork, ½ tablespoon mushroom, ½ egg yolk, and half a chestnut. Followed by 1 tablespoon mungbean and 1 tablespoon of rice. Pack all ingredients tightly as you add them. Flatten the top with a clean wet spoon.
12. Complete wrapping and secure leaves with kitchen twine.
13. Bring a pot of water to boil. Add 1 tablespoon salt. Gently place the dumplings in and boil for 1 1/2 – 2 hours over medium slow fire. Add water constantly to ensure the dumplings are always submerged in water.
14. When cooked, remove the dumplings and hang to dry.
15. Serve with sugar or chili sauce on the side, if you’d like.

* To speed cooking, steam rice for 20 minutes, drizzle with 1 ¼ cup of chicken stock, steam another 10 minutes. Also steam mungbeans for 15 minutes. Boil dumplings for 30-60 minutes.

Detailed Dumpling wrapping
Download the zongzi leaf template for the leaf stencil. The first and second page are set up to print on both sides.
A. Take two bamboo leaves, overlap offsetting each other by ½ inch along the length of the leave. The stems to the left, and the tips to the right, with the 2nd leave closest to you. (A1 reads above A2)
B. At a point 1 inch from the top edge and 1 inch off the middle cross-section (Point B) fold leaves into a conical shape – there should be no opening at the tip of the cone.
C. The tips should be parallel to the stems, and are lower than the stems. (C1 aligns with C2, with C2 on the upper fold) Fill the cone, packing tightly as you fill. Flatten the top with a clean wet spoon.
D. Take a third piece of leave, insert the tip end in between the back fold on the right. (D1 aligns with D2), and cup the dumpling, with ½ inch offset along the edge (both Ds are visible at the base)
E. With the triangle facing you, fold the third leave at the base of your palm towards the filling (E)
F. Next, fold the 3 pieces of tips on the right towards the filling (F)
G. Then, fold the stems on the left side towards the filling (G)
H. Lastly, fold down the remaining leaves towards you. (H) and wrap around the pyramid.
I. Quickly loop a piece of kitchen twine around the dumpling (along the spine of the leaves) to secure leaves in place. Wind twine around dumpling tightly. If necessary add, a second piece of string along a different axis.

NOTE: For savory dumplings, pack, wrap and tie tightly so that the filling will not separate from the rice. For sweet dumplings, pack loosely, wrap and tie loosely so that the rice will have space to expand and it will be soft. The longer you boil the dumpling, the softer it will become. Boil a minimum of 30 minutes if you pre-steam some of the ingredients, otherwise, 1 ½ hours. A perfect boil is about 2 ½ hours.

Garlic Ginger Eggplant Stir-fry

Chinese cooks usually prepare eggplant with strong seasonings, simmered in richly flavored sauces. This makes the dishes an excellent accompaniment for rice and congee. Leftovers keep well overnight in the refrigerator and may be reheated the next day for lunch.

Courtesy of Quick & Easy Asian Vegetarian Recipes

Serves 4
Preparation time: 15 mins
Cooking time: 35 mins

4 Asian eggplants (about 11/2 lbs/700 g)
3 tablespoons oil
6 cloves garlic, minced
6 slices fresh ginger, minced
3 green onions (scallions), finely chopped
1 tablespoon chili paste
4 tablespoons water

Sauce
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 to 1 tablespoon sugar
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon sesame oil

1. Halve the eggplants lengthwise, then cut each half into 2 in (5 cm) pieces.

2. Combine all the Sauce ingredients in a bowl and set aside.

3. Heat the oil in a wok over high heat and when hot, add the eggplants, garlic and ginger and stir-fry until the eggplants begin to soften, about 4 minutes.

4. Add the green onions and chili paste and cook for 2 minutes. Add the Sauce and stir to combine all the ingredients. Add the water and cover. Reduce the heat to low and cook for 5 to 6 minutes. Transfer to a serving dish.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Chinese Pork Ribs with Daikon and Dried Oysters Recipe (白萝卜蚝干焖排骨)

recipe from Rasa Malaysia

1/2 pound pork ribs
1 daikon/turnip (medium-sized)
6-8 dried oysters (rinsed and soaked in water for 15 minutes)
1 tablespoon wolfberries/goji berries
1 1/2 tablespoons Chinese rice wine
1 tablespoon soy sauce
1/2 cup water
Salt to taste
Sugar to taste
1/2 tablespoon oil
6 cloves shallots (peeled)

Heat up a wok or claypot (preferred) and add in the oil. Sauté the shallots until slightly aromatic, then add in the dried oysters and daikon. Do a few quick stirs, follow by the pork ribs, rice wine, soy sauce, and water. Lower the heat to between medium and low, and then cover it up with a lid. Braise for about 20-30 minutes or until the water reduces and thickens. Add salt and sugar to taste and serve hot immediately.

Cook’s Notes:

1. If you don’t like pork ribs, you can use chicken drumsticks. Just cut the chicken drumsticks into pieces, with bones in.
2. You can use Japanese sake if you don’t have Chinese rice wine.