Wednesday, December 15, 2010

Shrimp Chopsuey Recipe

Serves 5


1 kg Shrimps, shelled leaving its tail. Deveined.
100 gm Snow Peas
200 gm fresh Young Corn
50 gm Red Bell Pepper
50 gm Yellow Bell Pepper
1 stalk Leek
1 stalk Celery
3 cloves Garlic, smashed
3 Shallots, sliced
1 medium Carrot, sliced
100 gm Shitake Mushrooms
2 tsp Cornstarch, dissolved in 1/4 cup of water
2 cups Vegetable  Broth
1 tsp Sesame Oil
1 tsp Chinese Rice Wine
salt and Pepper to taste
A drizzle of Canola Oil

Saute garlic and shallots.
Add the fresh young corn, mushrooms, celery, and carrots.
Pour 1 cup of veggie broth. Simmer for 2 minutes.

Mix in the shrimps and the remaining veggies.
Add another cup of veggie broth.
Pour in the dissolved cornstarch.
Simmer for 10 minutes.
Drizzle with sesame oil and Chinese rice wine.

Season with salt and pepper to taste.


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