See a light shrimp recipe to make it look nice on holiday – 02/12/2024 – Food

In 2005, Julia Moskin wrote an excellent article about woks —a pan used in Asian cuisine—, stating that it is the best type of utensil for American kitchens.

This recipe, adapted from Grace Young’s book, “The Breath of a Wok”, was published along with the article. It’s simple, fresh and quick. It cooks in less than 5 minutes, so start preparing the rice while cleaning the shrimp and chopping the ginger, garlic and scallions.

Makes two to four servings.

Ingredients

• 1 ½ tablespoon of salt
• 500g large shrimp, peeled and cleaned
• ⅓ cup of chicken broth
• 2 teaspoons rice wine or dry sherry
• 1 ½ teaspoons of soy sauce
• 1 ½ spoons (tea) of cornstarch
• ¾ teaspoon of sugar
• ⅛ teaspoon ground white pepper
• 3 tablespoons of vegetable oil
• 2 tablespoons minced garlic
• 1 teaspoon of chopped ginger
• 170g sugar snap peas, drained, washed and dried
• 1 chopped chive

Preparation

1. In a large bowl, combine 2 cups cold water and 1 tablespoon salt, stirring until the salt is dissolved. Add the shrimp and let rest for 5 minutes. Rinse the shrimp under cold running water and dry with paper towels.

2. In another bowl, combine the broth, wine, soy sauce, cornstarch, sugar and pepper.

3. Heat a wok over high heat. To test the heat, add a few drops of water to the pan. When the water vaporizes in 2 seconds, the wok is hot. Add 1 tablespoon of oil around the sides of the wok. Place the shrimp, spreading them out in a single layer so they come into contact with the hot metal. Sauté for 2 to 3 minutes or just until pink, stirring with a spatula. Add the remaining 2 teaspoons oil, garlic and ginger, and sauté for 5 seconds. Add the sugar snap peas and the remaining ¼ teaspoon of salt, and sauté for 1 more minute.

4. Stir the cornstarch mixture, pour it around the sides of the wok and bring to a boil. Sauté just until the shrimp is cooked and the sauce has thickened, about 30 more seconds. Add the chives and serve immediately.