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Crystal Shrimp


Ingredients

  • 1 pound uncooked medium shrimp, peeled, deveined
  • 2 1/4 teaspoons salt, divided
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1/4 cup low-salt chicken broth
  • 2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
  • 1 teaspoon Asian sesame oil
  • 1/4 teaspoon ground white pepper
  • 4 cups peanut oil or vegetable oil
  • 1/2 cup 1-inch-long pieces green onions
  • 4 quarter-size slices peeled fresh ginger, crushed with side of heavy large knife
  • 3/4 cup frozen green peas, thawed

Recipe Preparation

  • Place shrimp in colander; rinse under cold running water. Drain. Sprinkle 1 teaspoon salt over shrimp; stir 1 minute. Rinse under cold running water again; drain. Repeat with shrimp and 1 teaspoon salt. Rinse and drain well. Transfer shrimp to several layers of paper towels and pat dry. Whisk egg white, 1 tablespoon cornstarch, and remaining 1/4 teaspoon salt in medium bowl; stir until shrimp are coated with batter. Cover and chill at least 1 hour and up to 3 hours.

  • Whisk broth, rice wine, sesame oil, white pepper, and remaining 1 teaspoon cornstarch in small bowl; set aside.

  • Attach deep-fry thermometer to side of 14-inch-diameter flat-bottomed wok or heavy large deep saucepan. Pour 4 cups oil into wok or saucepan and heat over medium-high heat until thermometer registers 375°F. Using slotted spoon, add shrimp (with batter clinging to surface) in batches of 5 or 6; cook just until shrimp turn pink, stirring and separating any that stick together, about 30 seconds. Using slotted spoon, transfer shrimp to plate. Transfer 1 tablespoon oil from wok to small bowl and reserve. Carefully pour remaining oil from wok into metal bowl (reserve for another use). Wash and dry wok.

  • Heat same wok or heavy large skillet over high heat until drop of water evaporates on contact. Add reserved 1 tablespoon oil and swirl. Add green onions and ginger; stir 10 seconds. Add shrimp and peas. Stir in broth mixture; stir-fry until shrimp are just opaque in center and sauce coats shrimp, about 30 seconds. Transfer to bowl and serve.

,Photos by Pornchai MittongtareReviews Section

Best Cold Shrimp Recipes - Garlic Butter Shrimp In 10 Minutes Downshiftology

Best Cold Shrimp Recipes - Garlic Butter Shrimp In 10 Minutes Downshiftology. Morton kosher salt, and 6 cups water in a large pot Fold the shrimp into the cheese mixture. Spicy bbq shrimp appetizer (ruth's cris copycat) west via midwest. Shrimp cold salad recipe 23. When you see 1 or 2 shrimp float!

Tabasco sauce, white wine, shrimp, green onion, water, butter and 10 more. Add lemon juice, parsley, salt and pepper. Best cold shrimp recipes : Squeeze in juice from a lemon half. Add shrimp to the boiling water.

The Best Shrimp Recipes Spoon Fork Bacon from www.spoonforkbacon.com This recipe makes a fantastic appetizer, and several make a fast, light meal. Add shrimp to the boiling water. This salad is a great, and not to mention quick, side dish at any party or barbeque. Grilled shrimp recipe in the best marinade valentina s corner from valentinascorner.com shrimp recipe ideas for baked, grilled, boiled, sauteed, steamed. If making this ahead, get all the ingredients (except the avocados) ready to combine When it comes to making a homemade best 20 cold marinated shrimp appetizer, this recipes is constantly a preferred Www.eatwell101.com.visit this site for details: The best cold shrimp recipes on yummly | sheet pan popcorn shrimp, snake alley noodles, lemon shrimp scampi.

The best cold shrimp recipes on yummly | filipino lumpia, creamy zuccotash with grilled shrimp, jjamppong (spicy seafood noodle soup).

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. If making this ahead, get all the ingredients (except the avocados) ready to combine Serve with ripple chips or crackers or it can be used as a filling for shrimp puffs. Add the spices and worcestershire sauce. Squeeze in juice from a lemon half. Add shrimp to the boiling water. Diamond crystal or 1 tbsp. Chill until ready to serve. Add lemon juice, parsley, salt and pepper. Rainy days cause stomach cramps and nightmares. When you see 1 or 2 shrimp float! When it comes to making a homemade best 20 cold marinated shrimp appetizer, this recipes is constantly a preferred The best avocado cold shrimp salad will cook for smiles zucchini noodles, also known as zoodles, are a healthier.

Best cold shrimp recipes : Skip the boring chicken dinners and try some of these shrimp recipes instead. Tabasco sauce, white wine, shrimp, green onion, water, butter and 10 more. My father, who generally doesn't. Dried basil,•oregano and parsley•small vidalia onion, diced•sun dried tomato strips, drain off oil 6 servings best cold marinated shrimp recipe :

10 Best Cold Shrimp Appetizers Recipes Yummly from lh3.googleusercontent.com Www.eatwell101.com.visit this site for details: Combine lemon zest, vinegar, sugar, 3 tbsp. The best cold shrimp recipes on yummly | sheet pan popcorn shrimp, filipino lumpia, snake alley noodles. The best way to make perfect shrimp scampi at home. Drain immediately and have an ice bath waiting. Best cold shrimp appetizers from 30 quick and easy spring appetizers for your parties.source image: The best cold shrimp recipes on yummly | sheet pan popcorn shrimp, snake alley noodles, lemon shrimp scampi. It is believed by most latinos that the best time to eat ceviche is on a sunny day.

In a medium sized mixing bowl, add all the ingredients.

Shrimp is one of our favorite protein options to cook with. Tabasco sauce, white wine, shrimp, green onion, water, butter and 10 more. Zucchini noodles, also known as zoodles, are a healthier. These recipes are both healthy and satisfying. Grilled shrimp recipe in the best marinade valentina s corner from valentinascorner.com shrimp recipe ideas for baked, grilled, boiled, sauteed, steamed. The best cold shrimp recipes on yummly | filipino lumpia, creamy zuccotash with grilled shrimp, jjamppong (spicy seafood noodle soup). Don't worry about the water boiling or time, it does not matter! Olive oil, salt, chili powder, onion powder, dried thyme, paprika and 5 more. The best cold shrimp recipes on yummly | sheet pan popcorn shrimp, filipino lumpia, snake alley noodles. These shrimp recipes are easy enough for a quick. You'll even get two different dipping sauces to bring out all the flavors. When it comes to making a homemade best 20 cold marinated shrimp appetizer, this recipes is constantly a preferred Skip the boring chicken dinners and try some of these shrimp recipes instead.

Vinegar, spices, and lemon are great options. The best way to make perfect shrimp scampi at home. Www.eatwell101.com.visit this site for details: Diamond crystal or 1 tbsp. Shrimp is one of our favorite protein options to cook with.

The Best Avocado Cold Shrimp Salad From Willcookforsmiles Com Shrimp Avocado Salad Shrimp Salad Recipes Summer Salads from i.pinimg.com You'll even get two different dipping sauces to bring out all the flavors. The best cold shrimp recipes on yummly | filipino lumpia, creamy zuccotash with grilled shrimp, jjamppong (spicy seafood noodle soup). Add lemon juice, parsley, salt and pepper. The best cold shrimp recipes on yummly | sheet pan popcorn shrimp, filipino lumpia, snake alley noodles. Chill until ready to serve. These shrimp recipes are easy enough for a quick. Best cold shrimp appetizers from 30 quick and easy spring appetizers for your parties.source image: It is believed by most latinos that the best time to eat ceviche is on a sunny day.

The best cold shrimp recipes on yummly | filipino lumpia, creamy zuccotash with grilled shrimp, jjamppong (spicy seafood noodle soup).

Fold the shrimp into the cheese mixture. This salad is a great, and not to mention quick, side dish at any party or barbeque. Shrimp is one of our favorite protein options to cook with. My father, who generally doesn't. Chill until ready to serve. Glass serving bowl, combine shrimp, onion, lemons and olives. Morton kosher salt, and 6 cups water in a large pot Return to a boil and. Instructions bring a large pot of water to a boil and add ½ tsp salt. The best cold shrimp recipes on yummly | filipino lumpia, creamy zuccotash with grilled shrimp, jjamppong (spicy seafood noodle soup). A tried and true ceviche recipe to be enjoyed for a sunday brunch in our cafe. Vinegar, spices, and lemon are great options. You'll even get two different dipping sauces to bring out all the flavors.

Source: thehealthyfoodie.com

Best 20 cold marinated shrimp appetizer. Shrimp cold salad recipe 23. The best cold shrimp recipes on yummly | sheet pan popcorn shrimp, snake alley noodles, lemon shrimp scampi. Add the spices and worcestershire sauce. Grilled shrimp recipe in the best marinade valentina s corner from valentinascorner.com shrimp recipe ideas for baked, grilled, boiled, sauteed, steamed.

Source: natashaskitchen.com

Morton kosher salt, and 6 cups water in a large pot The best way to make perfect shrimp scampi at home. Shrimp cold somen salad for the salad: Www.eatwell101.com.visit this site for details: Spicy bbq shrimp appetizer (ruth's cris copycat) west via midwest.

Source: www.culinaryhill.com

Return to a boil and. Salt, oil, corn flour, shrimp. The best cold shrimp recipes on yummly | filipino lumpia, creamy zuccotash with grilled shrimp, jjamppong (spicy seafood noodle soup). Add lemon juice, parsley, salt and pepper. Best 20 cold marinated shrimp appetizer.

Source: natashaskitchen.com

The best cold shrimp recipes on yummly | filipino lumpia, creamy zuccotash with grilled shrimp, jjamppong (spicy seafood noodle soup). Instructions bring a large pot of water to a boil and add ½ tsp salt. The best cold shrimp recipes on yummly | filipino lumpia, creamy zuccotash with grilled shrimp, jjamppong (spicy seafood noodle soup). If making this ahead, get all the ingredients (except the avocados) ready to combine These recipes are both healthy and satisfying.

Shrimp burgers with old bay mayo. The best cold shrimp recipes on yummly | sheet pan popcorn shrimp, filipino lumpia, snake alley noodles. It is believed by most latinos that the best time to eat ceviche is on a sunny day. Tabasco sauce, white wine, shrimp, green onion, water, butter and 10 more. Diamond crystal or 1 tbsp.

Fold the shrimp into the cheese mixture. Shrimp is one of our favorite protein options to cook with. Salt, oil, corn flour, shrimp. Pour over shrimp mixture and stir gently to coat. If making this ahead, get all the ingredients (except the avocados) ready to combine

Source: healthyfitnessmeals.com

Best cold shrimp recipes : Morton kosher salt, and 6 cups water in a large pot Grilled shrimp recipe in the best marinade valentina s corner from valentinascorner.com shrimp recipe ideas for baked, grilled, boiled, sauteed, steamed. Drain immediately and have an ice bath waiting. Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.

Dried basil,•oregano and parsley•small vidalia onion, diced•sun dried tomato strips, drain off oil 6 servings best cold marinated shrimp recipe : Cover and refrigerate for 24 hours, stirring occasionally. The best cold shrimp recipes on yummly | sheet pan popcorn shrimp, snake alley noodles, lemon shrimp scampi. Fold the shrimp into the cheese mixture. For a refreshing appetizer, serve the ceviche in the shrimp.

The best cold shrimp recipes on yummly | sheet pan popcorn shrimp, snake alley noodles, lemon shrimp scampi. Rainy days cause stomach cramps and nightmares. Tabasco sauce, white wine, shrimp, green onion, water, butter and 10 more. Best cold shrimp appetizers from 30 quick and easy spring appetizers for your parties.source image: Fold the shrimp into the cheese mixture.

Source: www.eatyourselfskinny.com

Serve with ripple chips or crackers or it can be used as a filling for shrimp puffs.

If making this ahead, get all the ingredients (except the avocados) ready to combine

Source: www.spendwithpennies.com

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.

Source: www.spoonforkbacon.com

The best way to make perfect shrimp scampi at home.

Source: dhfsbruih37bu.cloudfront.net

Add lemon juice, parsley, salt and pepper.

Source: www.onceuponachef.com

This salad is a great, and not to mention quick, side dish at any party or barbeque.

Best cold marinated shrimp appetizer from blackened shrimp shrimp and cool things on pinterest.

Source: www.nospoonnecessary.com

Watch the video to see how to roll everything up.

Www.eatwell101.com.visit this site for details:

Only use for best taste wild caught shrimp no farm raised shrimp i don't care if you use cold, warm or hot water!

Drain immediately and have an ice bath waiting.

Add lemon juice, parsley, salt and pepper.

For a refreshing appetizer, serve the ceviche in the shrimp.

Sunny's sheet pan shrimp boil.

Watch the video to see how to roll everything up.

Source: www.thelifejolie.com

This recipe makes a fantastic appetizer, and several make a fast, light meal.

Source: thehealthyfoodie.com

Don't worry about the water boiling or time, it does not matter!

A tried and true ceviche recipe to be enjoyed for a sunday brunch in our cafe.

Source: www.spendwithpennies.com

The best cold shrimp recipes on yummly | filipino lumpia, creamy zuccotash with grilled shrimp, jjamppong (spicy seafood noodle soup).

The best cold shrimp recipes on yummly | sheet pan popcorn shrimp, snake alley noodles, lemon shrimp scampi.

Source: assets.bonappetit.com

The best avocado cold shrimp salad will cook for smiles zucchini noodles, also known as zoodles, are a healthier.

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.

Add lemon juice, parsley, salt and pepper.


Replies

So, there is this shrimp at this Chinese restaurant that I really love. It's called Crystal Shrimp. It's shrimp with this white, creamy, coconut-ty sauce on it. I've searched and searched and searched for a recipe that sounds exactly like this stuff. but I can't find it!

I'm sure it's really bad for you. but I'd like to have the recipe so I can hopefully healthify it. :flowerforyou: It's *so* yummy.

There's a similar dish at another local Chinese restaurant and it's called Mayo Shrimp. But. it doesn't have the same coconut taste.

Anyone know what I'm talking about or have any similar recipe??

Shrimp in Coconut-milk Sauce
serves 4
1-1/2 cups boiling water
2 tablespoons butter
1 pound medium shrimp
1 tablespoon onion, chopped
2 tablespoons rice flour
2 tablespoons cold water
1 tablespoon coconut cream, sweetened can
salt & pepper to taste
1 ea. Coconut, grated

Combine grated fresh coconut and boiling water.
Let it stand for 15 minutes strain, pressing liquid from solids.
Reserve 1/2 cup of the coconut meal and all the juice separately.
Heat butter in 9 inch skillet over medium-low heat until foam recedes.
Add shrimp and onion.
Cook stirring constantly, 3 minutes.
Season to taste with salt & pepper.
Remove shrimp and reserve.
Pour reserved coconut juice into skillet heat to boiling.
Mix rice flour and cold water in small bowl stir into heated coconut juice.
Cook over medium heat, stirring constantly, until thickened, about 4 minutes reduce heat.
Simmer covered 10 minutes.
Stir in sweetened cream of coconut (optional) and reserved shrimp.
Heat until hot.
Taste and adjust seasonings.
Stir in 1/2 cup of reserved coconut meat.
Serve immediately.


Careful, GingeRootz Asian Grille crystal shrimp is addictive | Hot Dish

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Crystal shrimp is covered with a sweet creamy sauce at GingeRootz Asian Grille in Appleton. (Photo: Daniel Higgins/USA TODAY NETWORK-Wisconsin) Buy Photo

APPLETON - Crystal shrimp was part of the happy hour menu when GingeRootz Asian Grille opened in 2004.

Within a year, it became clear that this dish would become the restaurant's signature and most popular dish — and this week's Hot Dish.

When GingeRootz first opened, happy hour worked like this: you had a drink tab and a menu tab. Whichever tab was lower you got for free. Crystal shrimp was dominating bar orders.

"It just blew up," says co-owner Dale Chu. "We were essentially giving away free crystal shrimp for the first nine months to a year."

It's a simple dish. Shrimp. Pineapple chunks. A sprinkle of sesame seeds. And the sauce. It's a we-could-tell-you-the-ingredients-but-we-would-have-to-kill-you family secret sauce. Sweet and creamy is about the best way I can describe the flavor. If that description is lacking, well, take the advice of co-owner Doris Ng.

"You have to try it. That's the best way to describe it."

While Ng won't reveal the crystal shrimp secrets, she does say they are particular about sourcing the ingredients.

Crystal shrimp, or chicken which is also an option, is part of a menu that is wide ranging when it comes to Asian cuisine. Here you can find sushi, pad thai, duck (Hunan and Peking) and customizable bowls.

CLOSE

In house marinated pork is slow roasted before being added to this popular dish at GingeRootz Asian Grille in Appleton. Appleton Post-Crescent

Curry fans can get their fix with the Singapore rice stix noodle dish. A healthy dash of curry powder gets cooked into a mixture of rice stix, vegetables, egg, shrimp, and a julienne house marinated and slow roasted pork. Chu says he orders his with triple curry powder. You can also get it sans curry if you like, since the dish is made to order.

Also of note, the same pork in this dish is used in the fried rice, just cut into bigger pieces.

General Tso's Chicken at GingeRootz Asian Grille is made with whole chunks of chicken breast, coated in a thin batter, and sauce. (Photo: Daniel Higgins/USA TODAY NETWORK-Wisconsin)

If it weren't for the crystal shrimp, General Tso's Chicken would rule the menu. Though the ubiquitous Chinese dish gets special attention here. With 1,000 pounds of chicken delivered to GingeRootz weekly, arriving in four shipments throughout the week, everything is broken down in house, including hand-cut pieces of chicken breast for General Tso's. A thin breading gives it the slight crispy crunch and the house made sauce delivers the slightly spicy punch we've all come to love in this dish.


Recipe: Dim Sum Har Gow, Crystal Shrimp Dumplings (虾饺)

Today I wanted to show you how to make a dish that a lot of people’ve asked us for, Dim Sum Har Gow – crystal shrimp dumplings.

Now, before we get into it, a word of warning: Har Gow are hard. Like, infamously hard. If you have a place that you can grab Dim Sum close to you, there’s basically no reason to make this yourself. This is definitely not the sort of dish that you’d whip up on a Wednesday. The sole reason to make Har Gow, I believe, is to prove to yourself that you can.

Well, that and they’re pretty damn delicious. Usually at Dim Sum you’ll only get three in a plate… this recipe makes 30. There’s something undeniably enormously satisfying about being able to have an entire steamer’s worth of Har Gow in front of your face, attacking them with abandon as if they were a plate of boiled dumplings.

Ingredients, Har Gow Filling:

Shrimp, peeled and deveined, 100g. This is 100 grams after peeling. Get the freshest shrimp you can muster.

Salt, ½ tsp. To mix with the shrimp before rinsing.

Bamboo shoots (竹笋) -or- wild rice stems (茭白) -or- water chestnuts (马蹄), 40g. Alright, so the classic filling for this is bamboo shoots. Bamboo shoots are awesome but the fresh ones are seasonal. And the autumn? Not bamboo shoot season in Guangdong. During this time of year, Dim Sum restaurants in Guangzhou will opt for wild rice stems, so that’s the direction we went. I figure both of those ingredients might be brutal to source in not-canned version abroad, so water chestnuts can also form the same role. Water chestnuts lack the taste of bamboo shoots/wild rice stems, but they have the requisite crunch.

Pork fat (猪板油), 20g. Pork fat provides richness to the dumpling. Be sure to get pure pork fat, not lard – we need to get the fat into a dice. IIRC pork fat can sometimes be tough to buy abroad, so you could alternatively cut out the fat from some pork belly and save the lean for a different use.

Marinade for the filling: ½ tsp salt, 1 tsp sugar, 1 tsp cornstarch (生粉), ¼ tsp MSG (味精),

1/8 tsp white pepper powder (白胡椒粉).

Toasted sesame oil (麻油), 1 tsp. To be mixed in with the filling.

Lard (猪油), 1 tsp. To be mixed in with the filling. The lard will help the filling combine into a more solid whole, don’t skip it.

Ingredients, Har Gow wrappers:

Wheat starch (澄面), 225g. What the hell is wheat starch? It’s basically the by-product of making wheat gluten – flour is rinsed repeatedly in order to remove the starch, and the rinsing water is used to make wheat starch. It’s surprisingly pretty available online, owing to the gluten-free diet craze (wheat starch should be gluten free, but I’m not a doctor… please do more research if you have Celiac’s). There’s no sub for this, this is the basis of the dough.

80C), 350g. The hot water will slightly cook the wheat gluten, which gives the Har Gow its characteristic translucent look.

Cornstarch (生粉), 25g. Wheat gluten doughs have a nasty tendency to tear and break… adding a bit of cornstarch helps give a bit of ‘stretch’ to the dough. Note that using potato starch or tapioca starch would also be totally fine here (potato starch is actually the most common).

Lard (猪油), 8g. Lard not only gives a bit of richness to the dough, but also helps balance the taste of the wheat gluten.

Process, Har Gow:

So compared to other Dim Sum dishes (e.g. Char Siu Bao, Chicken Feet, and even Siu Mai) this guy is actually rather straightforward. It’s certainly less involved. The tricky bit is the wrapping – they break really damn easily, and unless you happen to be a professional pastry chef you probably won’t get a perfect batch on your first go.

And that’s fine, the quantity of dough that we gave gives plenty of room for spoilage. Once you get it down, feel free to double the quantity of filling.

Add ½ tsp of salt to the shrimp, mix well and wait

Transfer the shrimp underneath a tap of running water. Rinse in a bowl under running water for at least 15 minutes. So what we’re doing with the salt and the water is removing the glycol-protein slime off the surface of the shrimp. This allows the shrimp to keep their ‘pop’ throughout the cooking process.

Add the pork fat to some boiling water, blanch for

1 minute. Blanching helps firm up the pork fat. Using the smallest possible pot you own is recommended for this small bit of pork fat. Once blanched, move over to where you’re rinsing your shrimp and toss it in as well to cool it down.

Dice the pork fat. You’re looking for a very fine dice. First cut into sheets, then slivers, and then finally into a dice.

Mince the bamboo shoots/wild rice stems/water chestnuts.

Once the shrimp is finished rinsing, chop into a rough mince. You’re looking for the shrimp to be roughly ‘soybean sized’.

Add the marinade ingredients to the shrimp, then stir in one direction only for

3 minutes to combine and make the shrimp sticky. What you’re doing with the stirring process is developing the myocin in the meat so that the filling ends up as a more uniform whole. You’ll know it’s ready once it begins to leave little streaks on the side of your bowl.

Add in the diced pork fat, the bamboo shoots/wild rice stems/water chestnuts, the toasted sesame oil, and the lard. Combine well. Smart idea to add the lard in before the veg, and really go at it to make sure the lard’s evenly incorporated.

Toss the filling in a freezer to chill it down while you make the wrappers. Chilled filling will be much easier to work with here. That said, obviously make sure it doesn’t freeze. If you’re anticipating some sort of lag between this step and making the dough, toss it in the refrigerator instead.

To start making the dough: add the salt to a bowl and sift in the wheat starch. Slowly add in the hot, boiled water bit by bit. Set aside for five minutes. Because wheat starch is sticky as all hell, using a handle-less wooden rolling pin will really make your life easier. When adding in the water, try your best to aim for the dry parts. Cover with a plate, and set aside for five minutes to ‘cook’.

Transfer to a silpat or a similar smooth surface. Sprinkle in the cornstarch bit by bit, kneading

30 second between additions. For reference, we added the cornstarch in eight batches. It will be quite crumbly at first – that’s normal. Once the dough forms a bit, add the cornstarch on the top of the dough and knead by continuously folding the sides up and over the center.

3 minutes. To make sure all the starch is combined.

Add in the lard, kneading in the same way for

2 minutes. To make sure the lard is evenly incorporated.

Roll out into a log, divide into seven pieces, then roll each of those pieces out into an even log. Put into a lightly oiled bowl, cover, and rest for

10 minutes. Each log should be roughly an inch and a half in diameter – this is purely to help make even pieces to form the wrappers. It’s important to keep this covered at every step of the way, as dry dough is probably the most common cause of Har Gow failure.

Divide each log – one at a time – into 10g pieces, then roll it up into a ball. Again, try your best to make the wrappers and wrap concurrently. Don’t try to make all the wrappers in one go then move over to filling, as things’d likely dry up too much.

Take a towel you’re willing to douse with oil and… douse it with peanut oil. Then take Chinese chef’s knife or a cleaver (or something similar), and vigorously rub the flat side on the towl. We’ll be forming the wrappers with the knife, so make sure it’s all oiled up. Note that Dim Sum restaurants have a special little widget for this - something that looks like a Chinese chef’s knife, but without a sharp edge. So be careful with the knife edge when making the wrapper, it’s very easy to accidently cut it.

Place one of the balls on the silpat, press down with the knife, push and slightly swirl. Do this a couple times until you have something vaguely resembling a dumpling skin. Place the ‘thick side’ of the wrapper all in the same direction under a piece of plastic wrap to ensure it doesn’t dry out. For this and the next step, it’s sort of difficult to describe what’s happening with the written word, so please refer to 4:16 in the video for a visual if you’re going to make this yourself.

Take 1 tsp of your filling and place in the center of the wrapper. Fold up into sort of a ‘taco’ shape, pinching one of the ends closed. Pleat, aiming for at least nine. Once pleated, press down up right above the filling, shaping out the excess wrapper. Get the Har Gow into a bit of a ‘ball’ shape. Cut the excess out with scissors. Press the fold again to get everything all pretty. So again, please refer to the video. We’re doing the ‘cut out the excess wrapper’ method because these things are bloody difficult enough to wrap – Dim Sum chefs are good enough that they don’t need to do this, but you’ll get the same result either way. Place under some plastic wrap until you’re ready to steam. Your biggest fear should be the Har Gow drying out, if they dry out they’ll end up cracking.

Put the Har Gow on a lightly oiled steaming plate, steam for 4 minutes over max flame. Enjoy your Har Gow.

Note on what not to put in Har Gow:

This is certainly not the first English language recipe for Har Gow. And generally… the Har Gow recipes we see online aren’t too bad, all things considered. Yet there’s a problem that we see quite a bit on blogs and such – people adding too much shit to their filling.

Har Gow filling, at its core, should be three things: shrimp, pork fat, and one of bamboo shoots/wild rice stems/water chestnuts (though there is one good Dim Sum chain in Guangzhou that opts for Chinese celery instead, likely for seasonal sourcing reasons). Don’t put ground pork in. Don’t put aromatics like ginger or scallion in. Don’t put shiitake mushrooms in. Don’t put oyster sauce in. And certainly don’t put fucking carrot in there.

I mean, if you wanna play around with things, totally feel free. But it might be best to perfect the original first, then start experimenting :)


Dim Sum Classics: How to Make Crystal Skin Shrimp Dumplings (Har Gow)

With bright pink chunks of plump shrimp veiled in thin, stretchy, translucent dough, har gow—crystal-skinned shrimp dumplings—may well be the most popular dim sum classic of all. You might think there's a lot of difficult technique involved in getting those shrimp so plump and the skins so delicate, but it's really much easier than it seems. This particular recipe is a combination of tricks and techniques I've learned watching my parents and uncle make har gow since I was a small child.

Let's start with the filling.

The filling for har gow is usually pretty straightforward—shrimp and pork fat at its most basic, with the occasional bamboo shoot or scallion thrown in for fancier versions.

To start, I boil pork fatback in water to remove some of the excess moisture and to soften it a bit. Fatback is great because it releases its fat slowly, keeping things moist and flavorful instead of greasy the way, say, lard or excess oil would do.

I cut it into very fine pieces so that they melt into the shrimp as the dumplings steam.

The secret to plump shrimp? A brief marinade in a baking soda solution. The higher pH helps the shrimp retain more moisture as it cooks. Check out Kenji's post on shrimp wontons for a side-by-side look at how it works.

After marinating, I cut the shrimp into small chunks, and then combine them with the fatback and a few aromatics.

Ginger, garlic, Shaoxing rice wine, salt, sugar, and a pinch of white pepper, along with a dash of oil and cornstarch. The cornstarch helps thicken and retain any juices that escape during the steaming process.

The trickiest part of making this dumpling is getting the right texture for the skin. Unlike siu mai (open-topped pork and shrimp dumplings) and pan fried dumplings, the skin of a har gow—made from a combination of wheat and tapioca starches—is translucent and slightly chewy.

Classic har gow dough is made with the hot water method: boiling water is poured over a bowl containing the starches, and then the mixture is kneaded. The boiling water will help prevent the dough from getting too elastic, instead allowing it to form a smooth, malleable mass with an easy-to-roll texture similar to Play-Doh.

I knead it until smooth, then roll it into a long strip to make it easy to cut into even balls.

Then, I roll out each evenly sliced piece with a pin, making sure to work on a lightly floured surface.

If you are the kind of cook who likes to take on one task at a time, make sure to keep the finished rounds of dough stacked up underneath a sheet of plastic wrap so that they don't dry out before you can stuff them.

If you're not used to pleating dumpling skins, wrapping these can be a little tricky. Check out some step-by-step instructions in this post about making potstickers.

Personally, my dumpling pleating skills are pretty sad, so I usually do a simple half-moon wrap and just crimp the edges with a fork.

So long as your dumpling stays shut tightly enough to keep the filling and juices trapped inside, you've accomplished your goal.

Once formed, the dumplings can be frozen on a sheet tray, then placed in a zipper-lock bag for long-term storage. You can even cook them directly out of the freezer. That's why it's always nice to invite friends over for a dumpling party and get huge batches of them frozen ahead of time to feed you at moment's notice down the line.

When you're ready to cook, just place the dumplings in a parchment or cabbage-lined steamer over boiling water and a few minutes later you've got yourself one of the greatest dim sum treats around.


Walnut Shrimp

Editor's Note: Instead of ordering delivery, get cooking with this recipe for Walnut Shrimp! This easy seafood dinner recipe is tasty and flavorful and can be prepared in about as much time as it would take you to order it from your favorite restaurant.

This recipe includes a generous portion of shrimp and doesn't hold back when it comes to flavor. If you're tired of serving the same few recipes for dinner again and again, then shake things up in a big way with this shrimp recipe. If you'd like to add a second Chinese dish to your dinner menu, then consider taking a look at the authors' recipe for Sizzling Garlic Pork.

This is a popular dish made in Hong Kong, where chefs often use mayonnaise in banquet dishes. You may omit the walnuts if you prefer.


SUNDAY COOKING WITH CHEF JON ASHTON: HALIBUT TOPPED WITH CRAB

The chefs aboard Crystal ships routinely outdo themselves for evening menus in Waterside. Among their specialties is an ocean of creative ways to present the flavors of the sea, from seared Ahi Tuna or scallops to a hundred ways to prepare lobster. Besides being one of the most naturally spectacular regions in the world, the Pacific Northwest is home to a thriving fishing and crabbing culture, literally feeding its tourism and local appeal and making mouths water from ship to shore. One of the tastiest resident catches of the region is halibut, which can be found on the west coast of Vancouver Island, British Columbia, all the way up along the Alaskan coast.

This week, Chef Jon Ashton’s halibut recipe is on the menu as we imagine ourselves sailing through the passages and inlets of Vancouver, Ketchikan, Juneau and other hubs of the Pacific Northwest, dining on our favorite seafood in Waterside. The only way to top halibut’s mildly sweet, buttery, flaky flavors is to literally top it, in this case, with the rich creaminess of jumbo lump crab meat and a shrimp puree, finished with a rich champagne butter sauce that takes the decadence to the next level. For as elevated as the finished product is, the shopping list for this week’s entrée is relatively short and simple, allowing the natural taste of the fish come through.

Check the halibut recipe below, gather your ingredients and join us for Sunday Cooking with Chef Jon this Sunday, December 6 on the Crystal Cruises Facebook page. We’ll see you in the kitchen.

Halibut with Crab Topping
By Chef Jon Ashton

Ingredients

1 pound (454 grams) jumbo lump crab meat
1 cup (240 ml) milk
2 tablespoons (30 ml) unsalted butter
2 celery ribs, finely chopped
1/2 cup chopped onion
Salt and pepper
4 ounces (113 grams) shrimp, peeled, de-veined and tails removed
1/4 cup (60 ml) heavy cream
2 teaspoons (10 ml) Dijon mustard
6 (4-6 oz. each) (113-170 grams each) Halibut fillets, skin removed
2 cups (200 grams) Panko breadcrumbs, toasted

Place the crab meat and milk in medium sized bowl. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 375 degrees F.

Melt the butter in a large skillet over medium heat. Add celery and onion, pinch of salt, and a little pepper cook, stirring frequently, until vegetables are softened (about 5-7 minutes).

Remove skillet from the heat. Put the celery mixture in a large bowl and let cool to room temperature.

Strain crab meat through a fine-mesh strainer, pressing gently to remove milk. Please be careful not to break up the big lumps of crab meat.

Place the shrimp in food processor and blend until finely ground, using a spatula to scrape down bowl as needed. Add the heavy cream and pulse to combine.

Transfer the shrimp puree to the bowl with the cooled vegetables. Add the mustard and stir until well combined. Add the strained crab meat and fold gently with rubber spatula, being careful not to over mix and break up lumps of crab meat. Divide the mixture into 6 portions and evenly press onto each fillet. Top the crab mixture with Panko and spray each topped fillet with a little cooking spray or brush with melted butter.

Place on a greased, rimmed baking sheet lined with foil and cook for 20-25 minutes (please use thermometer, fish should be cooked to 130°F to 135°F).

Champagne Butter Sauce
By Chef Jon Ashton

Ingredients:
1/3 cup (80 ml) dry white wine
1/4 cup (60 ml) Champagne or white-wine vinegar
2 tablespoons (18 grams) finely chopped shallots
1/3 cup (80 ml) heavy cream
Salt and white pepper (to taste)
2 sticks (1 cup/230 grams) unsalted butter, cut into tablespoon-size pieces and chilled

In a 2-3-quart heavy saucepan, cook the wine, vinegar, and shallots over moderate heat until liquid has reduced to 2 to 3 tablespoons, about 5 minutes. Add the cream, and season with salt and white pepper to taste and boil 1 minute. Reduce heat to moderately low and add a few tablespoons of butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly, and adding new pieces before previous ones have completely liquified (the sauce should maintain the consistency of Hollandaise), lifting pan from the heat occasionally to cool the mixture.

Remove from heat and pour sauce through a medium-mesh sieve into a bowl, discarding the shallots.

Crystal’s [email protected]: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are. “Sunday Cooking with Chef Jon Ashton” represents the culinary excellence found aboard Crystal ships, as some of the greatest travel memories are created over the greatest meals.


What to Serve with Grilled Shrimp

That depends a lot on exactly how you’re cooking them, but most grilled shrimp are great with your usual cookout sides, including potato salad, corn on the cob, and grilled vegetables.

You can also roll grilled shrimp up in flatbread or tortillas with slaw, turn them into a po’ boy style sandwich, use them to top a green salad, serve them over grits, wrap them up in summer rolls, stuff them into baked potatoes, add them to pasta salad for a protein boost, or simply serve them with rice and any sauce you like (if you need some ideas, chimichurri isn’t just for steak, romesco is severely underrated, and fruit salsa totally counts as a sauce).

Leftover cooked shrimp are great coarsely chopped and mixed with mayo for a quick shrimp salad serve it on bread or a bed of greens, or just scoop it up with crackers for lunch.


Update 2018

Here is the list of additional information that is useful based on the comments from my readers, both in this post and the YouTube channel.

Storage :

You can make the shrimp dumplings ahead of time. After you have made the har gaw, you can place them in a container and put it in the freezer. Make sure each of them is not touching each other to prevent them from sticking together.

When you want to steam them, you steam directly from the frozen state, but just a little longer. Most of the Dim Sum restaurants do that!

How to roll out the dough:

Some people find that is difficult to roll the dough very thinly by using the traditional method by pressing the dough with the back of the Chinese cleaver, try this two method which is used by my readers:

  • Roll the dough between two plastic sheets so that it will not stick to the knife or rolling pin. I use the same technique to roll my Chinese egg tart pastry. You can check out this recipe on my blog too.
  • Use a Tortilla press to make the dough. Not only does it roll out flat but it is quick and easier than using the chef&rsquos cleaver.

Substitute for wheat starch:

I am afraid there is no suitable substitute for the wheat starch for the skin of these steamed prawn dumplings, as it is the primary ingredients for the pastry. You can, however, try to get it from any Asian grocery shop Wheat starch is 澄麵粉. Show these three Chinese characters to the shopkeeper. Hope this can help you to get it. You can also get it online from Amazon.