Time 42m Yield 8 serving(s) Number Of Ingredients 24 Steps:
Wash broccoli, remove and discard the stems. Cut the florets into small bite-sized pieces, about 2 inches in length. Place on a plate and set aside. Beat the egg whites and water together in a small bowl. Combine the cornstarch and flour in another bowl;season to taste with salt and white pepper. Heat a deep pan or fryer with 3 inches of vegetable oil to a temperature of 375 degrees. Meanwhile, dip the shrimp into the egg whites and then coat completely with the cornstarch flour mixture. Lay the shrimp out in a single layer on a sheet lined with waxed paper. Test oil by dropping in a few drops of cold water. If it quickly sizzles and pops, you’re ready. Deep fry the shrimp, no more than 8 at a time, in the hot oil. When crisp and golden, transfer to absorbent paper to drain. It is important that the oil maintain a constant temperature of 350 degrees. Place the garlic, ginger, pepper flakes, and chopped garlic on a tray with the cup of wine. Place the hoisin sauce,honey, tomato paste, oyster sauce, chicken stock, vinegar and cornstarch in a small bowl. Have all these ingredients ready and near the stove for the quick action that will be required after stir-frying the broccoli. Heat a wok or large frying pan over a high flame. Add the peanut oil and swirl to coat the bottom. Quickly stir-fry the broccoli. In stir frying, keep the contents of the wok in constant motion, using a metal spatula or wooden spoon. This prevents browning and provides fast cooking. When the broccoli is bright green, after 1 minute, add 1/4 cup water and cover for 30 seconds. Make a ring of the broccoli around the edge of a platter and keep warm. Return the wok to the high flame. Add an additional tablespoon of peanut oil and cook the ginger, red pepper, and garlic. After 30 seconds add the white wine and reduce. Add the remaining sauce ingredients and bring to a boil. Taste and adjust seasonings, if necessary. You may also want to balance the flavors with additional honey or vinegar. When sauce becomes clear and thickens slightly, stir in the shrimp. Toss gently to coat. Add the scallions and pile the Volcano Shrimp in a mound in the center of the round platter with the broccoli. Serve immediately with steaming white or brown rice.
Time 54m Yield 8 serving(s) Number Of Ingredients 17 Steps:
Combine and mix all dipping sauce ingredients in a bowl and place in the fridge. Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes. Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature. Preheat grill to 450ºF. Place shrimp on grill and cook 2 minutes per side, until pink and firm. Remove from grill and serve with dipping sauce.
Time 2h45m Yield 10 Number Of Ingredients 8 Steps:
In a mixing bowl, combine the cream cheese and lemon juice. Mix with a fork and gradually combine the shrimp. Refrigerate the mold in a plastic bowl for 2 hours. In a second mixing bowl, while the mold chills, combine the ketchup, Worcestershire sauce, hot pepper sauce, horseradish and lemon juice. Chill the sauce at least 30 minutes, allowing it to thicken. Remove the mold from the refrigerator. Invert the bowl and place the mold upside down on a serving platter. If necessary, shape the mold into the form of a mountain. Indent the top of the mold and pour the chilled sauce into the indentation, allowing it to flow over the sides.
Time 2h45m Yield 10 Number Of Ingredients 8 Steps:
In a mixing bowl, combine the cream cheese and lemon juice. Mix with a fork and gradually combine the shrimp. Refrigerate the mold in a plastic bowl for 2 hours. In a second mixing bowl, while the mold chills, combine the ketchup, Worcestershire sauce, hot pepper sauce, horseradish and lemon juice. Chill the sauce at least 30 minutes, allowing it to thicken. Remove the mold from the refrigerator. Invert the bowl and place the mold upside down on a serving platter. If necessary, shape the mold into the form of a mountain. Indent the top of the mold and pour the chilled sauce into the indentation, allowing it to flow over the sides.
