Shrimp in Pea Coats the Editors of Publications International, Ltd.
Shrimp in Pea Coats
Makes about 40 appetizers
|Chinese Dipping Sauce|
|1/2||pound large fresh snow peas (about 40)|
|1||piece fresh ginger, peeled|
|2||teaspoons dark sesame oil|
|2||teaspoons vegetable oil|
|1/4||teaspoon hot chili oil|
|1||pound raw medium shrimp (about 40), peeled and deveined|
- Prepare Chinese Dipping Sauce; set aside.
- Snap ends off snow peas; remove and discard strings.
- Bring 4 cups water to a boil in medium saucepan over high heat. Add snow peas; cook 2 to 3 minutes or until snow peas turn bright green and are crisp-tender. Immediately plunge into ice water; drain and set aside.
- Grate enough ginger to measure 1 tablespoon.
- Heat sesame oil, vegetable oil and hot chili oil in wok or medium skillet over medium-high heat. Add ginger; stir-fry about 1 minute. Add shrimp; stir-fry 2 to 3 minutes or until shrimp turn pink and opaque. Set shrimp aside; let cool.
- To assemble appetizers, make small slit in snow pea seam with paring knife. Pull apart with fingers; insert 1 cooked shrimp. Secure with toothpick. Serve immediately with Chinese Dipping Sauce or refrigerate until serving time.
Check out more recipes for Chinese