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Wuxi dishes have a fresh taste, with moderate saltiness and sweetness, which is thick without being greasy, and light without being thin. Meanwhile these dishes place an emphasis on the making of soup and retaining the original taste of the ingredients.
Today, we would like to introduce you to a dish which not only retains the original taste of the ingredients, but also is a very quick and easy one. It’s called Jiangsu-Style Poached Shrimp.
This dish is known to be specific to Wuxi as the main ingredient is the white shrimp. White shrimp is one of the “Three Whites”, others being whitebait and white fish. “Three Whites” are widely available in Lake Tai. A wide variety of freshwater produce in the lake is available. If white shrimp is not available in the local market, it can be replaced with other fresh shrimps.
The way to cook Jiangsu-Style Poached Shrimp is similar to other styles of poached shrimp, such as the Thai style. However, what is special about the Jiangsu-style is that you don’t need to prepare cocktail sauce for dipping, because the flavour of the shrimp itself is enough.
Let’s get started by preparing the following ingredients
Put the water, hot peppers, Chinese anise, ginger, white parts of green onions, and rice wine into a saucepan over medium high heat. The key to this simple dish is to retain the original taste of the shrimp, so don’t add too much hot pepper. The purpose of adding rice wine is to remove the fishy smell. Alternatively use other alcohol or vinegars or citric juice. Add cooking wine and salt. Cook for a few minutes to build the flavours, but no hotter than 70 degrees Celsius (160 Fahrenheit). As shrimp is delicate in texture and flavour, poaching is more appropriate than boiling. Reduce heat to medium-low and add shrimps. Simmer, uncovered, for 30 seconds or until the shrimps are bright pink and the tails curl. If you choose prawns over shrimps, simmer them for longer, around 3 to 4 minutes. Turn off the heat. Leave for a few minutes for moist, tender-crisp shrimp with loads of flavor. Using a slotted spoon, remove the shrimps. Serve them in a plate with a few pieces of hot pepper.
Although Jiangsu-Style Poached Shrimp is very quick and easy to prepare, each step, from poaching, to adding rice wine, and the right amount of hot peppers, is well thought out for one simple reason – to retain the freshness and the original taste of the shrimps.
Learn how to make Mangalorean Style Prawns Ghee Roast from Chef Varun Inamdar on Get Curried.
Prawn Ghee Roast is a Mangalorean delicacy made by roasting dry spices, prawns in ghee. This South Indian dish is truly a treat to your tase-buds. Do give it a try and share your experience in the comments below.
4 nos dried Kashmiri Chillies
5 nos dried Byadgi Chillies
1 Tsp Peppercorns
1/2 Cumin seeds
1/4 Tsp mustard seeds
1/4 Tsp fenugreek seeds
1 tbsp coriander seeds
1 tbsp thick tamarind pulp
8-10 Garlic cloves
Water as required
1/2 Kilo Prawns Cleaned and Washed
1 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1/4 Cup Yoghurt
1/2 Lime Juice
3 tbsp Ghee
10-15 nos curry leaves
Salt as required
Method of preparation:
Marinate the prawn with yoghurt, turmeric powder, red chili powder, salt, lime juice, give it a quick mix. Keep it aside to marinate for 15-20 minutes.
Heat a pan, add dry Kashmiri chillies and when the chillies are 80% roasted lower the flame and start adding spices.
Add coriander seeds, cumin seeds, mustard seeds, black peppercorns, fenugreek seeds.
Moderately increase the heat and roast them till they are nice and fragrant.
Once it’s done, allow it to cool down and grind them into powder.
Add garlic cloves, thick tamarind pulp, water and grind it into a fine paste.
Heat another pan, add ghee and heat it on a moderate flame.
Once the ghee melts and heats a little add the marinated prawns to it.
Roast the prawn on high flame and keep stirring it continuously.
Once the prawns start partially cooking add in the ground masala.
Give it a stir and allow the prawns and masala to cook on high flame while you keep stirring.
Add fresh curry leaves and give it one final mix.
Our Prawn Ghee Roast is ready to serve.
Learn how to make ओल्या जवल्याची भजी – Jwalyachi Bhaji at home from Chef Archana Arte on Ruchkar Mejwani.
What better way to enjoy the monsoon season than to prepare your favorite Jawlyachi Bhaji recipe. Made with tiny prawns, gram flour, spices it is a unique recipe to binge on. Do try this recipe at home and share your experience with us.
1 Cup Jawla, washed
Onion, finely chopped
1 Cup Gram Flour
1 tsp Green Chili, crushed
1 tbsp Ginger-garlic, crushed
1/2 tsp Turmeric Powder
1 tsp Mix Masala
Salt to taste
Water as required
In a bowl add jawla, onion, gram flour, green chili, ginger – garlic, turmeric powder, mix masala, salt, coriander leaves, mix well and add water if required.
Hea oil in a pan, make small rounds of the mixture add it in oil.
Fry them until golden brown and then take them out on a plate.
Our Jawlyachi Bhaji is ready.
Shrimp and grits might strike you as a never-make-at-home, restaurant-only type of dish, but our hands-off oven technique for cooking the grits and one-skillet shrimp preparation changes all that. It’s a complete meal unto itself, and a pretty impressive one at that.
If you are a True sea food lover with prawn as your favourite pick and mad over Chinese flavour then this Prawn Wanton Starter recipe is the solution for your food craving. Watch the full recipe from our #CookwithVinod cookbook and enjoy the crispy, peppery, delicious Prawn Wonton made using Vinod Tivoli Kadai.
What’s more? You can also take away this kadai today, all you need to do is participate in our Facebook contest and be among the lucky winners.
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Mike goes to South Carolina and learns about shrimping. He also helps study the shrimp population in order to find out when its time to open the shrimping
After 8 months of amazing care & tube feeding, Lady Turtle is finally able to chew & digest her shrimp! A little bit of love goes a long way! Amazing work from arefoot_manta via IG in #FijiNow
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