87 recipes. Page 3 of 4
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Searing the shrimp first, lifting them out and returning them only at the end keeps them tender instead of simmering in cream. The garlic and cream sauce is made in the same pan, and the sweetness of the shrimp lightens the rich Parmesan and cream.
Snow crab legs, shrimp, potatoes, corn, and sausage are tossed in a red butter sauce of garlic, Cajun seasoning, and Korean chili flakes, then spread out across the table. The potatoes and corn boil in water while the seafood steams separately, so the crab and shrimp stay dry enough for the sauce to cling. The sauce stays over low heat so the garlic and spices do not scorch, and the chili flakes push the heat beyond what the Cajun seasoning gives alone. Shaking everything with the warm sauce in a large bowl or bag works it into the crab joints and shrimp shells. Expect to eat it with your hands, cracking shells as you go, with lemon on the side.
Through the softened rice paper you can see pink shrimp and green mint, and since nothing is fried, the rolls eat light. Poached pork belly and shrimp share the wrapper with rice noodles, lettuce, and bean sprouts, while the peanut sauce on the side carries most of the seasoning.
Shrimp fried rice, pale yellow from a little curry powder, goes to the table inside the hollowed-out pineapple shell it was spooned into.
Garlic cooked in butter, then soy sauce and sugar bubbling down, leave the shrimp with a sweet-salty shine. Shrimp shrink and toughen soon after they are cooked through, and the soy and sugar are mixed ahead to go in the moment the shrimp are done.
A whole chicken simmers for over an hour, until the broth turns milky, before the abalone, small octopus and shrimp go in. Adding the abalone guts makes the broth deeper still; whether to include them is up to the cook.
Two noodles share the wok in this Singapore dish: springy yellow wheat noodles and softer rice noodles. A splash of prawn stock goes in near the end and is cooked down until the noodles have drunk most of it, so the seafood flavor ends up inside the strands rather than in a pool on the plate. Squid and shrimp are seared briefly and set aside first so they do not overcook while the noodles finish.
Shrimp and squid are cooked only until their surfaces turn white, then left to finish in the simmering tomatoes, where six or seven minutes of gentle heat cooks them through while they stay tender. As the tomato reduces it soaks up the juices the seafood releases.
Wheat starch and tapioca starch mixed with boiling water make a wrapper that steams to a pearly translucence, with the pink shrimp showing through. It stretches and chews more than a flour wrapper. The filling is coarsely chopped shrimp with a little diced bamboo shoot, seasoned with nothing beyond salt, white pepper and sesame oil. At a Cantonese yum cha table, har gow is the dumpling the others are measured against.
The radish greens are stripped of their tough stems, blanched and chopped fine, while the shrimp are not minced but lightly crushed with the back of a knife. The oil for sauteing them is perilla oil, not sesame.
Wet lotus root and shrimp give off water instead of frying, and that water thins the soy glaze. Lotus slices are done when the edges are translucent and the middle still crunches; cooking longer to soften them only overcooks the shrimp.
Cut into 0.7 cm half-moons and cooked only briefly, the zucchini keeps its shape in the clear broth and a little firmness at the center. The shrimp, added first, flavor the broth; dried shrimp make it deeper.
Shrimp shells fried with garlic until red and fragrant set how far this broth can go. Pork stock is added and simmered with them, then strained into a soup that looks almost clear but tastes concentrated. The peeled shrimp go in only at the end, with the egg noodles, and come out as soon as they turn opaque. A spoonful of sambal on top slowly melts into the hot broth, and the heat builds as you eat. It is a mainstay of Singapore's hawker centers.
Eight grams of squid ink turns the whole sauce jet black and gives it a briny, sea-like flavor. Loosening the ink in pasta water first keeps it from clumping in the pan. Sliced garlic warms slowly over low heat, just long enough to scent the oil before it darkens. Shrimp and squid rings sear only on the outside at the start and stay tender by cooking through during the last toss with the linguine. White wine and halved cherry tomatoes add acidity against the dark, savory ink, and the salt is added by taste rather than all at once.
Kaga lotus root turns so sticky when grated that it is nicknamed mochi-renkon. In Kanazawa the grated root is spread over white fish, shrimp, ginkgo nuts and lily bulb, steamed, and served to guests under a clear, lightly thickened dashi, eaten with a spoon so the chewy layer and the broth come up together.
Kecap manis, Indonesia's thick sweet soy sauce, coats each grain of cold rice in a glossy brown layer. Shrimp paste and sambal are fried first until the oil turns red, and the rice tastes salty and hot as well as sweet. On top goes a fried egg with crisp edges and a soft yolk.
Shrimp, squid, bamboo shoots, shiitake and bok choy are bound in a clear, glossy sauce made with chicken stock, oyster sauce and starch. The seafood's first sear stops as soon as the surface turns opaque, because it keeps cooking once the stock is poured in.
Store-bought frozen shrimp dumplings keep this one quick. Simmering the shrimp for about two minutes before the dumplings go in gives the clear broth some seafood flavor, and the dumplings keep their shape best added still frozen.
From the Cambodian immigrant communities of Phnom Penh, this clear rice noodle soup crossed into southern Vietnam and settled into Saigon's street food. Fish sauce and a little sugar give the pork broth its savory-sweet southern balance, and this recipe starts from ready-made pork bone stock rather than simmering bones. Once seasoned, the broth drops to low heat so it stays clear and fragrant. Ground pork fried with garlic until dry and crumbly sits on top as a contrast to the silky broth. The shrimp spend only about a minute in boiling water and come out as soon as they turn pink, which keeps them tender.
Chopped shrimp in the pork filling gives these dim sum a springier bite than pork alone. The wrapper is pressed up around the sides and left open on top, and by the time they come out of the steamer the thin skin has turned translucent.
Most of the flavor here comes from the scallions. Thinly sliced and fried until their edges turn golden, they leave behind an oil that coats the shrimp and every grain of rice, so soy sauce and oyster sauce are all it needs.
Sour, spicy, and salty all hit at once in this shrimp soup. The base is chicken stock briefly steeped with lemongrass, galangal, and kaffir lime leaves, kept at a moderate simmer so it stays clear, and Thai chili paste turns it red. Shrimp need only a minute or two; once they curl and turn pink they are done, and longer cooking costs them their springy bite. Lime juice is stirred in after the heat is off, since boiling dulls its aroma.
Laksa paste fried until dark, then loosened with shrimp stock and coconut milk, gives this Singapore and Malaysia noodle soup its spicy, creamy broth. Full-fat coconut milk matters, since its fat sets the body of the soup; light versions come out thin. Hard boiling can split the coconut milk, so it simmers gently with the bottom stirred. Rice vermicelli, shrimp, fried tofu, bean sprouts, boiled egg and lime fill each bowl.
Shrimp, sweet potato, eggplant, and shishito peppers share the same oil but not the same timing, and each piece comes out as soon as it is done. The batter is cold water and egg with cake flour, stirred only a few times with chopsticks and used while small lumps remain.