Scallion Ginger Shrimp Stir Fry
from https://foodisafourletterword.com/

Royal Capital Seafood in Garden Grove, CA is a Hong Kong-style Chinese Restaurant with a very extensive, seafood-centric menu. I’ve tried many of their dishes over the years, but the one dish I kept coming back for was their House Special Shrimp, the shrimp is deep fried, then coated in a flavorful, delicious soy garlic-butter sauce with plenty of chopped scallions – if you’ve ever had House Special Lobster or Cantonese style lobster, the sauce is very similar to that. Now that I live thousands of miles away from Royal Capital Seafood, I’ve figured how to make it at home. Serve it with rice or garlic noodles.

FMM: This was pretty good although a little hot. I would add less jalapeño pepper so the scallion and ginger flavors come through more, but I would not eliminate them. Be careful of overcooking the shrimp. They had a nice brown crust on them but could have used a little less time in the hot oil. I probably cooked them more than the 1 1/2 minutes in the recipe. I went by color, not time. They do not take long. I also cooked some ramen type noodles and stirred them into the sauce and added the shrimp on top at the end. I would make this again.

1 1/2 pounds peeled and deveined shrimp
3/4 cup corn starch
4 Tablespoons salted butter
2 Tablespoons oil
4 garlic cloves, minced
7 scallions, chopped, white and green parts separated
1 teaspoon minced ginger
2 jalapeños, sliced [try 1]
2 Tablespoons Michiu rice cooking wine [or dry sherry]
1 Tablespoons soy sauce
¾ teaspoon kosher salt, (divided)
1 teaspoon ground black pepper
1 teaspoon granulated sugar
Enough oil to fill 2-3 inches in a dutch oven pot for frying
Deep fry thermometer

In a bowl, combine 2 Tablespoons Rice Cooking Wine, 1 Tablespoon Soy Sauce, ½ Teaspoon Kosher Salt, 1 Teaspoon Black Pepper, 1 Teaspoon Granulated Sugar, stir and set aside.

Place the shrimp into a bowl & sprinkle on ¼ Teaspoon of Salt, toss to combine then add ¾ Cup Corn Starch & toss to coat every shrimp in corn starch.

Heat the oil to 370°F fry the shrimp in batches for about 1½ minutes and place on a rack to drain the oil. Let the oil heat back up to 370°F before frying the next batch. Use a Deep Fry Thermometer to monitor the temp.

Heat a wok or large sauté pan on high heat until it’s very hot, add 2 Tablespoons of Oil, coat the pan then add 1 Teaspoon Minced Ginger, sauté for 20 seconds, then add Scallions (white parts), minced Garlic & sliced Jalapeños and sauté for 1 minute. Add 4 Tablespoons of Salted Butter & the Soy Sauce mixture, bring to a boil & let it simmer for 30 seconds. Add the Shrimp and Scallions (green parts), toss to coat in sauce. Serve immediately. Enjoy!

Serves 4

Scallion Ginger Shrimp
from https://thewoksoflife.com/

Classic Scallion Ginger Shrimp is great for the summer and lightning fast to make and prepare. Shrimp defrosts easily, cutting the ginger and scallion is a snap, and with a hot wok, you could be eating within 10 minutes!

1 pound shrimp (450g, peeled and deveined)
4 scallions (cut into 2-3 inch lengths)
10 thin slices fresh ginger
2 tablespoons peanut oil (or canola or vegetable oil)
1 tablespoon Shaoxing Wine
1/4 teaspoon sesame oil
1/4 teaspoon salt (or to taste)
1/8 teaspoon white pepper (or to taste)
1/8 teaspoon sugar
1 dash soy sauce (optional)

Defrost your shrimp and give them a quick rinse, checking them for any veins. After they are defrosted and clean, place them into a colander to drain well. Pat them dry with a paper towel.

Cut the scallions into 2 1/2 inch pieces and slice the ginger to about 1/8 inch thickness. Heat the oil in your wok over medium heat and spread the ginger across the wok. Let it fry in the oil for about 20 seconds to infuse the oil with all that great flavor, and immediately turn up the flame to the highest setting.

Next, add the scallion ends and the meatier middle parts of the scallion. Give everything a quick stir and add the shrimp. Let the shrimp sear for 20 seconds and add the wine, sesame oil, salt, white pepper, and pinch of sugar.

Add the remaining green portion of the scallions and stir-fry until the shrimp is just cooked through. Add in the dash of soy if using, and give everything a final toss. Plate and serve immeidately

4 servings