• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
hzrt8w

Pictorial: Steamed Shrimp with Garlic

20 posts in this topic

Steamed Shrimp with Garlic (粉絲蒜蓉蒸蝦)

This classical Cantonese steamed shrimp with garlic dish takes a little bit of work - mostly for slicing each shrimp in half. The rewarding taste of fresh shrimp in rich garlic steamed to perfection is well worth it. The mung bean threads placed at the bottom of the dish would soak up the juice from the shrimp and they taste wonderful.

Picture of the finished dish:

gallery_19795_2157_45313.jpg

Serving Suggestion: 2 to 3

Preparations:

gallery_19795_2157_2868.jpg

Main ingredients: (From top right, clockwise) About 1 1/4 lb of medium size shrimp (with head). The larger the size the better (less work). About 1/4 of a stick of butter. At least one whole head of garlic (or maybe even 1 1/2). 3 bundles of dry mung bean threads. Some salt and light soy sauce. Not shown: 1 - 2 stalks of green onion.

gallery_19795_2157_24463.jpg

Soak the mung bean threads in warm water for at least 2 hours before cooking.

gallery_19795_2157_34097.jpg

This is the time-consuming part: cut each shrimp right in the middle into 2 halves.

gallery_19795_2157_7999.jpg

Use 2 steaming dishes/plates. Drain the soaked mung bean threads and lay half of them on each plate.

gallery_19795_2157_10841.jpg

Lay the halfed shrimp on each plate. It is easier (and better for presentation) to lay them one by one next to each other, with one plate of shrimp going clockwise and the other counterclockwise.

gallery_19795_2157_9106.jpg

Peel the garlic and mince them with a garlic press. Use at least 1 whole head of garlic. May be even 1 1/2 to 2 heads. You cannot get too much garlic with this dish.

Also, finely chop 1 to 2 stalks of green onion.

Cooking Instructions:

gallery_19795_2157_30736.jpg

Use a wok/pan. Set stove at high. Wait until pan is hot. Add 3 tblsp of cooking oil. Slice the 1/4 of a stick of butter and melt it in the cooking oil.

gallery_19795_2157_803.jpg

Add all minced garlic. Add 2 to 3 tsp of salt. Sautee the garlic for about 2 minutes.

gallery_19795_2157_42048.jpg

Dash in about 2 tsp of light soy sauce. Stir well.

gallery_19795_2157_37792.jpg

Use a small spoon to spread the butter/garlic/salt/soy-sauce mixture onto the shrimp. Try to spread as even as you can.

gallery_19795_2157_29420.jpg

Use a double deck steamer (or steam the 2 plates separately if you don't have a double deck steamer), pre-boil the water. Steam the plate of shrimp for about 10 minutes.

gallery_19795_2157_45313.jpg

Finished. Sprinkle some chopped green onions on top before serving.

1 person likes this

W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

Ah Leung Gaw....I need to gate-crash your dinners (have only 2 more days to do that) because so far during my 10 days in CA, we have only come across chinese food which do not pass the authenticity test. I hear your shrimp dish calling me............


TPcal!

Food Pix (plus others)

Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah

Share this post


Link to post
Share on other sites

Poor thing... My [kitchen] door will always be open for you and your family... :biggrin:

Have a nice flight home to the warm paradise! It's freezing (28F, -2C) in Sacramento!


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

That does look delicious but I'm unable to get shrimp with heads here. All I can get is frozen headless China Whites or Thai Black.

Now they have even started deveining them with deep slits in the back. I prefer to devein them myself because I can do it without cutting half way through them.

How do you think it would be made with headless shrimp?

Share this post


Link to post
Share on other sites

My keyboard is soaked with drool! What a torture to look at these pics. I think the heads contribute the extra-extra richness to this dish.


Leave the gun, take the canoli

Share this post


Link to post
Share on other sites

This looks great, a must try.

gallery_19795_2157_34097.jpg

This is the time-consuming part:  cut each shrimp right in the middle into 2 halves.

Have you tried using kitchen shears to cut the shrimp in half?

Share this post


Link to post
Share on other sites

Good looking dish, love the garlic.

Does shrimp with head always mean that it is fresh and not frozen ?

Share this post


Link to post
Share on other sites

No, it means they were frozen with the head on and haven't been defrosted for more than a couple days. At least, that's what it means it my local H-Mart.

Share this post


Link to post
Share on other sites

I don't like butter in Chinese food, it tastes all wrong to me.

Share this post


Link to post
Share on other sites

Hey, omit the soy sauce and add a little paprika or saffron and it sounds like Spanish food to me.

Share this post


Link to post
Share on other sites
How do you think it would be made with headless shrimp?

Barbara: Head-on is preferred. But you can make it without heads too.

Mung bean threads are optional too. They don't add flavor to the dish, but will soak up the juice from the shrimp and taste wonderful.

Rachel: Thanks for the suggestion. That might just be the ticket to make this dish quicker.

muichoi: Using butter is my own touch. They probably don't use it in the restaurants. I do find the richness of butter enhances this particular Chinese dish.


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites
Thanks for the suggestion.  That might just be the ticket to make this dish quicker.

To shorten the preparation, why not keep the shrimp in one piece and maybe prolong the cooking time a bit. Will this work?

Share this post


Link to post
Share on other sites
To shorten the preparation, why not keep the shrimp in one piece and maybe prolong the cooking time a bit. Will this work?

Actually that won't work. The essence of this "steamed shrimp with garlic" dish requires the garlic flavor to infiltrate around the meat. With the shell on in one piece, you need to shell the shrimp and then scoop up some garlic. Not as effective.


Edited by hzrt8w (log)

W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

I'm guessing if you do this with headless shrimp (all I can buy around here), you don't want to cut them in half, yes?

Oops, I didn't notice that previous post, although headless shrimp maybe offers more exposure of the meat.


Edited by bobmac (log)

"Last week Uncle Vinnie came over from Sicily and we took him to the Olive Garden. The next day the family car exploded."

--Nick DePaolo

Share this post


Link to post
Share on other sites

Just made this last night for dinner! Thank you to Ah Leung for putting another great pictorial together.

Cutting tip: I was having trouble getting a knife through the shell and body without mangling the shrimp. I used kitchen scissors to trim the spiky barb and whiskers from the heads, then cut through head and backs. Then I used a boning knife to cut through the the rest of the body.

My two plates steamed in 5 minutes in a double tier aluminum steamer.

Share this post


Link to post
Share on other sites

With someone like DH who doesn't like to pick thru shrimp shells, I would do this with butterflied shrimp.

Actually, I like to cut shelled shrimp in half for any dish I make. The halves coil up and seem to extend the dish. 1 pound of shrimp seems like 1.5 pounds.

(I haven't been around recently. This will change when all the Christmas madness is over. I love this time of year, but boy-oh-boy ---- what work!!)

Share this post


Link to post
Share on other sites
Actually, I like to cut shelled shrimp in half for any dish I make. The halves coil up  and seem to extend the dish.  1 pound of shrimp seems like 1.5 pounds.

I do the same thing too! (I'm such a cheapskate.) But for this dish, I think I'll spring for the head-on variety.


Karen C.

"Oh, suddenly life’s fun, suddenly there’s a reason to get up in the morning – it’s called bacon!" - Sookie St. James

Travelogue: Ten days in Tuscany

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By liuzhou
      Introduction
       
      I spent the weekend in western Hunan reuniting with 36 people I worked with for two years starting 20 years ago. All but one, 龙丽花 lóng lì huā, I hadn’t seen for 17 years.  I last saw her ten years ago. One other, 舒晶 shū jīng, with whom I have kept constant contact but not actually seen, helped me organise the visit in secret. No one else knew I was coming. In fact, I had told Long Lihua that I couldn’t come. Most didn’t even know I am still in China.
       
      I arrived at my local station around 00:20 in order to catch the 1:00 train northwards travelling overnight to Hunan, with an advertised arrival time of 9:15 am. Shu Jing was to meet me.
       
      When I arrived at the station, armed with my sleeper ticket, I found that the train was running 5 hours late! Station staff advised that I change my ticket for a different train, which I did. The problem was that there were no sleeper tickets available on the new train. All I could get was a seat. I had no choice, really. They refunded the difference and gave me my new ticket.
       
       

       

       
      The second train was only 1½ hours late, then I had a miserable night, unable to sleep and very uncomfortable. Somehow the train managed to make up for the late start and we arrived on time. I was met as planned and we hopped into a taxi to the hotel where I was to stay and where the reunion was to take place.
       
      They had set up a reception desk in the hotel lobby and around half of the people I had come to see were there. When I walked in there was this moment of confusion, stunned silence, then the friend I had lied to about not coming ran towards me and threw herself into my arms with tears running down her face and across her smile. It was the best welcome I’ve ever had. Then the others also welcomed me less physically, but no less warmly. They were around 20 years old when I met them; now they are verging on, or already are, 40, though few of them look it. Long Lihua is the one on the far right.
       

       
      Throughout the morning people arrived in trickles as their trains or buses got in from all over China. One woman had come all the way from the USA. We sat around chatting, reminiscing and eating water melon until finally it was time for lunch.
       

       
      Lunch we had in the hotel dining room. By that time, the group had swelled to enough to require three banqueting tables.
       
      Western Hunan, known as 湘西 xiāng xī, where I was and where I lived for two years - twenty years ago, is a wild mountainous area full of rivers. It was one of the last areas “liberated” by Mao’s communists and was largely lawless until relatively recently. It has spectacular scenery.
       
      Hunan is known for its spicy food, but Xiangxi is the hottest. I always know when I am back in Hunan. I just look out the train window and see every flat surface covered in chilis drying in the sun. Station platforms, school playgrounds, the main road from the village to the nearest town are all strewn with chillis.
       

       

       
      The people there consider Sichuan to be full of chilli wimps. I love it. When I left Hunan I missed the food so much. So I was looking forward to this. It did not disappoint.
       
      So Saturday lunch in next post.
    • By liuzhou
      I was recently asked by a friend to give a talk to a group of around 30 first-year students in a local college - all girls. The students were allowed to present me with a range of topics to choose from. To my joy, No. 1 was food! They wanted to know what is different between western and Chinese food. Big topic!
       
      Anyway I did my best to explain, illustrate etc. I even gave each student a home made Scotch egg! Which amused them immensely.

      Later, my friend asked each of them to write out (in English) a recipe for their favourite Chinese dish. She has passed these on to me with permission to use them as I wish. I will post a few of the better / more interesting ones over the next few days.

      I have not edited their language, so please be tolerant and remember that for many of these students, English is their third or fourth language. Chinese isn't even their first!

      I have obscured some personal details.

      First up:

      Tomato, egg noodles.

      Time: 10 minutes
       
      Yield: 1 serving

      For the noodle:

      1 tomato
      2 egg
      5 spring onions

      For the sauce:
       
      1 teaspoon sesame oil
      1 tablespoon sugar
      ½ teaspoon salt

      Method:

      1. The pot boil water. At that same time you can do something else.

      2. Diced tomato. Egg into the bowl. add salt and sugar mixed. Onion cut section.

      3. Boiled noodles with water and cook for about 5 minutes.

      4. Heat wok put oil, add eggs, stir fry until cooked. Another pot, garlic stir fry the tomato.

      5. add some water to boil, add salt, soy sauce, add egg
       
      6. The tomato and egg sauce over noodle, spring onion sprinkled even better.
       


      More soon.
    • By zend
      I just bought these greens from the neighborhood Asian grocery. Had them once in China as a salad, and they tasted exceptional - a bit peppery like arugula, yet much more subtle and fresh, with hints of lemon.
      Store lady (non-Chinese) could not name them for me other than "Chinese greens".
      Any help identifying them is greatly appreciated
       

    • By liuzhou
      China's plan to cut meat consumption by 50%
       
      I wish them well, but can't see it happening. Meat eating is very much seen as a status symbol and, although most Chinese still follow a largely vegetable diet out of economic necessity, meat is still highly desirable among the new middle classes. The chances of them willingly giving it up, even by 50%, seems remote to me.
    • By JohnT
      I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
  • Recently Browsing   0 members

    No registered users viewing this page.