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Steamed Fantail Shrimp
1 1/2 pounds large shrimp with shellsMarinade for shrimp: 1/4 teaspoon freshly ground pepper 1 tablespoon shredded ginger 2 tablespoons cooking oil Hoisin flavored sauce: 1 1/2 teaspoons cornstarch 3 tablespoons Hoisin sauce 1 tablespoon soy sauce 1 tablespoon lemon juice 1/2 cup chicken broth 1 teaspoon sesame oil Sweet & sour sauce: 1 ½ teaspoons cornstarch 1 tablespoon sugar 3 tablespoons ketchup 3 tablespoons white vinegar 4 tablespoons chicken broth
4 cups cut-up kale leaves, blanched with 1 tablespoon oil, drained, salt & pepper to taste
Garnish: slices of 1 tomato, slices of ½ cucumber, and 2 tablespoons chopped green onion.
1. Shell shrimp but leaving the last section and tail on. Rinse and drain. Cut a slit through the middle of the shrimp about 1 inch long.
2. Mix shrimp with marinade: 1/4 teaspoon freshly ground pepper, 1 tablespoon shredded ginger and 2 tablespoons cooking oil. Shape each shrimp into a fantail shape by pushing the tail through the slit carefully. So the shrimp stands up with the tail pointing upwards. Arrange them on two heat-proof plates.
3. Combine Hoisin flavored sauce ingredients in a small saucepan and sweet & sour sauce ingredients in another saucepan. Bring to a boil over high heat, while stirring. Remove from heat and cover. Reheat before serving.
4. In a Chinese steamer, bring 2 quarts water to a boil over high heat. Place the plates of shrimp on two tiers. Cover and steam for 3 to 5 minutes.
5.Transfer one plate of of shrimp to left side of a large rectangular platter; spoon Hoisin flavored sauce over. Transfer the other plate of shrimp to the right side of the platter; spoon the sweet & sour sauce over. Place blanched kale between two groups of shrimp. Garnish shrimp with sliced tomato and sliced cucumber. Sprinkle chopped green onions over shrimp.
© Dorothy Huang, 2004
As a renowned Chinese culinary instructor, Dorothy Huang has taught thousands of people the art of Chinese cooking. Her beautiful cookbook, Chinese Cuisine Made Simple ($34.95), contains 160 mouth-watering recipes. The book’s simple instructions and delicious results have proven popular with both novice and seasoned cooks.