Shrimp stir-fried with breadcrumbs. In this spring time, I am fall in love with shrimp. I have searched this on the internet but failed to find any hints about this recipe. It is very popular in restaurant and the Chinese name is typhoon shelter shrimp and firstly liked by fisherman. So should the name be fisherman fried shrimp?
Anyway, let me convince you that this is a worthy trying recipe. The breadcrumbs provide a very crispy taste outside and also a special flavor. And it enjoys the highest popularity among some other dishes in seafood restaurants.
I used not to eat shrimp that much since I was living in a inland city where seafood is not that common and thus people do not cook those yummy seafood frequently. Relatively, people in my hometown love to cook freshwater fish. A great example is sichuan water boiled fish. However after moving to my current city, I become a big fan of various types of seafood quickly.Instead of deep-frying, the shrimp is just sautéed for the healthy consideration. I make deep fried dishes from some to time, but honestly I do not like that cooking method very much.
Firstly marinate the shrimp with cooking wine, soy sauce, salt, ginger slices and spring onions to get a basic taste. Before sauté, drain the shrimp and discard the marinating sauce. Heat up a pan with 1 teaspoon cooking oil and then sauté the shrimp until both sides becomes red and you can slightly smell the aroma of the shells. Transfer the shrimp out and drain again! Keeping the ingredients try is really important.
And then heat up 1 teaspoon cooking oil, stir-fry ginger, garlic and white parts of spring onion firstly until aroma. Add breadcrumbs and salt in to stir-fry until crispy (with slow fire please), turn up the fire and return the shrimp. Add cilantro stem sections in. Voila!
- 8 oz. fresh shrimp; remove the head and devein
- 1 cup of breadcrumbs
- 2 spring onions
- 1 inch root ginger
- 3 garlic cloves
- 2 teaspoons cooking oil
- 1 teaspoon salt
- 1 small bunch of cilantro, stem only; cut into small sections
- 1 tablespoon cooking wine
- 2 teaspoons light soy sauce
- 1 teaspoon salt
- Wash the shrimp, cut the heads off and then devein.
- Then in a large bowl, add the marinating sauce, several slices of ginger and some spring onion sections to marinate for around 10 minutes. Transfer out and drain with kitchen towel.
- Heat up a pan with 1 teaspoon cooking oil and then sauté the shrimp until both sides becomes red and you can slightly smell the aroma of the shells. Transfer the shrimp out and drain again!
- Heat up another 1 teaspoon cooking oil, stir-fry ginger, garlic and white parts of spring onion firstly until aroma. Add breadcrumbs and salt in to stir-fry until crispy (with slow fire please), turn up the fire and return the shrimp.
- Add cilantro stem sections in. Mix well and serve hot!
You may use deep-fry instead of sauté process. And if you decide to make a healthier version, control the oil used, otherwise, the breadcrumbs might be caking during the process.