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Five Spice Shrimps

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Course: Appetizer, Main Course
Cuisine: Five Spice
Servings: 3 servings

Ingredients

  • ¼-½ cups oil
  • pounds shrimps (large (18 or fewer to the pound), cleaned and dried)
  • ½ Tablespoon ginger (long-shredded (1/2"))
  • 1-2 scallions (cleaned and chopped, 1/4")
  • 2 cloves garlic (finely minced)
  • ¼ cup green pepper (minced)
  • ¼ cup hot red pepper (minced)
  • 2 Tablespoons celery (finely chopped white part (no leaves))
  • 2 Tablespoons carrot (finely chopped)
  • teaspoons salt
  • ½ teaspoon sugar (or less)
  • ¾ teaspoon five spice powder (shake it beforehand)
  • 1 dash white pepper

Instructions

  • Heat oil very hot. Carefully add shrimps. Stir fry 1 1/2" to 2 minutes,or slightly less. Using a Chinese strainer, strain into colander.
  • Scoop out all but 2 Tbsp oil. Add ginger, scallions, garlic, etc., mix, and stir fry for 30 seconds. Return shrimps, stir, add ingredientsin small bowl, stir fry till liquid is gone.
  • Serve on a dark platter if possible, with rice or jasmine rice.

Notes

Original, as written:
1/4 to 1/2 cup vegetable oil
1 1/2 lbs large shrimps (18 or fewer to the pound), cleaned and dried
Combine in a bowl:
1/2 Tbsp long-shredded ginger (1/2 long)
1-2 scallions, cleaned and chopped, 1/4"
2 cloves finely minced garlic
1/4" cup minced green pepper
1/4" cup (or less) minced hot red pepper
2 Tbsp finely chopped white part of celery (no leaves)
2 Tbsp finely chopped carrot
Combine in small bowl:
1 1/2" tsp salt
less than 1/2" tsp sugar
shake your container of five spice powder and measure out 3/4" tsp
dash white pepper
1) Heat oil very hot. Carefully add shrimps. Stir fry 1 1/2" to 2 minutes, or slightly less. Using a Chinese strainer, strain into colander.
2) Scoop out all but 2 Tbsp oil. Add ginger, scallions, garlic, etc.,
mix, and stir fry for 30 seconds. Return shrimps, stir, add ingredients
in small bowl, stir fry till liquid is gone.
Serve on a dark platter if possible, with rice or jasmine rice.