What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6914540 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Nonya Shrimp

Fish and Seafood

Nonya Shrimp
½ pound shrimp, shells and veins discarded, cut down the backs but not cut through, then flattened
1 Tablespoon Chinese rice wine
3 Tablespoons vegetable oil
1 small chili pepper, seeds discarded, then minced
3 small curry leaves, minced
1 teaspoon chicken bouillon powder
11/2 teaspoon granulated sugar
1 Tablespoon evaporated milk

1. Soak shrimp in rice wine for two minutes, then drain and dry them with paper towels.
2. Heat a wok or fry pan, add the oil, and fry the shrimp for two minutes, then drain and add the chili pepper and curry leaf pieces and stir-fry for one minute, then discard them, and add the mashed preserved egg yolks until they bubble, then add the shrimp, bouillon powder, sugar, and evaporated milk, and stir until the shrimp are well-coated and pink, but no longer than one or two minutes.
3. Remove to a pre-heated platter, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720