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Chinese Curry Shrimp with Cauliflower

by Dorothy Huang

Serves 2-4

1/8 teaspoon freshly ground pepper

1 small cauliflower, about 1 pound (rimmed weight)


Seasoning sauce:

1 teaspoon cornstarch

4 tablespoons half & half

1 tablespoon oyster sauce

1 tablespoon soy sauce
1 tablespoon dry sherry


5 tablespoons cooking oil

1/4 teaspoon salt

1/3 cup chicken broth

1 tablespoon chopped garlic

1/2 tablespoon shredded ginger

2 teaspoons curry powder

Garnish: carrot shreds and green onion shreds


To Prepare Ahead:


  1. Shell, devein, rinse, and drain shrimp. Mix with 1/8 teaspoon ground pepper.


  1. Wash cauliflower, trim and cut it into bite-sized florets, about 5 cups.


  1. Combine seasoning sauce ingredients- cornstarch, half & half, oyster sauce, soy sauce and dry sherry together in a small bowl.


To Cook:


  1. Heat 2 tablespoons oil in a wok over high heat. Add cauliflower and salt. Stir-fry for 1 minute. Pour in 1/3 cup chicken broth, cover and cook over medium-high heat for 2 minutes. Remove to a plate.


  1. Wipe wok with paper towels. Heat 3 tablespoons oil over high heat. When hot, add garlic, ginger, and shrimp. Stir-fry for 1 minute. Add curry powder. Stir until shrimp is cooked, about 2 minutes.


  1. Add cauliflower to wok. Pour in seasoning sauce.  Stir until thickened.  Transfer to a serving platter. Garnish with carrot and green onion shreds.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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