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ChineseAuthentic Cuisine

Chinese Shrimp Pan

Serves 4 to 6 Entree seafood, Fish

Chinese Shrimp Pan

Chinese Shrimp Pan is a dish that captures the essence of Chinese home cooking, where ingredients are measured by intuition and meals are meant for sharing. This version reflects how a Chinese family cook prepares it, emphasizing the generous use of fat and a pinch of salt judged by hand.

The dish features shrimp as its star, complemented by the aromatic presence of garlic and the freshness of lemon juice. A touch of chili adds heat, while fine sea salt enhances the flavors. Olive oil binds these elements together, creating a simple yet flavorful dish that resonates with the warmth of home-cooked meals.

Ingredients

  • 600 gshrimp
  • 4 clovesgarlic
  • 80 mlolive oil
  • lemonjuiced
  • to tastechili
  • to tastefine sea salt

Method

  1. Start by cleaning the shrimp thoroughly. Remove the shells and devein them by making a shallow cut along the back and pulling out the dark vein. Rinse the shrimp under cold water and pat them dry with paper towels to ensure they sear properly in the pan.
  2. Peel and finely mince the 4 cloves of garlic. In a large wok or frying pan, heat 80 ml of olive oil over medium-high heat. Once the oil is shimmering, add the minced garlic and stir-fry for about 30 seconds until the garlic is fragrant and lightly golden, being careful not to let it burn.
  3. Add the cleaned shrimp to the pan in a single layer, ensuring they make contact with the hot surface. Cook the shrimp for about 2-3 minutes on one side until they start to turn pink and opaque at the edges. Flip the shrimp over using tongs or a spatula.
  4. Squeeze the juice of one lemon over the shrimp and add chili to taste, adjusting the amount based on your spice preference. Continue to cook for another 1-2 minutes until the shrimp are fully opaque and firm to the touch, indicating they are cooked through.
  5. Taste a shrimp and sprinkle fine sea salt to taste, adjusting as needed. Stir everything together to ensure the flavors are well distributed. Serve the shrimp immediately while hot, encouraging everyone to share and enjoy the dish as it would be in a Chinese home kitchen.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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