Saturday, February 27, 2016

Stir-fried Soy Shrimps

Shrimps have been so cheap lately, every supermarkets have it on sale, as cheap as $5 a pound for x-large or large shrimps, it got to make me wonder, why?!  I checked my bag of shrimps and it said farm raised from CA.  It made me feel safer because at least it is not farm raised from China or Vietnam.  But seriously, is anything safe to eat these days?  Fishes from Pacific Ocean is contaminated by the Japan radiation.  Farm raised fishes or shrimps that were produced by China, Vietnam, India, etc were said to be very dirty because it were fed with feces from pigs or chicken.  I don't know man... it seem like I either eat organic or become a vegetarian.  Eat more veggies should be the better choice for now as eating more variety of fruit and vegetable is good for us.  We can have occasional seafood, poultry or meat so that the diet is more balance but more towards vegetarian for future health.  Reading as some of the chickens and pigs from the US are going to ship to China to process and package before it ship back to the US to sell to the US consumers, I don't know man.  As the China guidelines and quality control might be in question.  If you are what you eat, and what you eat matter, what should you be eating?


20 x-large shrimps with shells
Thumb size piece of ginger, minced
4-5 cloves of garlic, minced
3 green onion, take only the white bottom part, thinly sliced

ABC sweet soy sauce
Soy sauce
1 tsp. cane sugar


1.  First, washed the shrimps and then seasoned it with Chinese white cooking rice wine and then coat with sweet potato starch (you can use cornstarch as well).  Let it rest in the refrigerator for 30 minutes.

2.  Heat up your wok. When heated, add in some cooking oil (about 3 Tbsp.).  When hot, add in the shrimps, stir-fry until the shrimps are cooked and crisp.  Dish out and set aside on a plate.

3.  Reserve the remaining oil.  Add in ginger, stir-fry until fragrant, add in green onion and garlic and mix well.  Add in the reserved shrimps, mix well.  Season with sweet soy sauce, soy sauce and sugar. Mix well and serve hot!


tigerfish said...

I find it quite difficult to get local (CA) prawns/shrimps or US prawns/shrimps in the US. :O
Most of them are from India, Vietnam, Indonesia - so I hardly buy.

I actually miss fresh prawns!

Little Corner of Mine said...

Sigh! Have to pay more for better fish too!

Low Carb Recipes said...

These look mouth watering! Thanks for the recipe!

frugalenginerds said...

I love this shrimp dish. It's one of my favorites to make and pairing it with thin soup. I live in New Orleans and lucky for us, our shrimp are locally caught. The jumbo sized shrimp never went over $5/lb, the average price is $4.00. When I was still living in SoCal, I once bought a box of frozen shrimp from a local Vietnamese supermarket and forgot it in the trunk. The next day my car stunk up but the shrimp were still very fresh looking even after all the ice had long thawed away. I checked the box and it was farmed raised in China. Needless to say, I have a habit of checking all of my food sources moving onward.

Anonymous said...

Also shrimp from the Gulf of Mexico ( aka gulf shrimp) are still contaminated with Corexit from the last oil spill here a few years ago.