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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink
recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for
the kids, or entertaining friends at home. Each recipe promises a completely different
taste experience, and all are really easy-to-make.
By Justina Lee
Many of my American friends enjoy shrimps at Chinese restaurants but they're often
expensive. I thought of sharing one of my family's favorite Chinese shrimp recipe
with you. It's a quick and easy dish, which you can whip up in 15 minutes or less.
Great for days when you're in the mood for shrimps but have little time in the kitchen.
I use shiitake mushrooms for this recipe but you can use any type of mushrooms that
tickle your palate – oyster mushrooms, portobello mushrooms or even truffles. But
use only big shrimps, which is also known as “prawn” elsewhere.
I like the black and gray striped Tiger shrimps since the flesh has a higher moisture
content and they turn deep red color (auspicious color for the Chinese) when cooked.
To stretch your dollar, you can buy frozen shrimp in a pre-packed box.
Pan Seared Tiger Prawns with Shiitake Mushrooms Recipe
1 pound of 31/40 count big shrimp or prawn
4 shiitake mushrooms, stems removed and sliced
1 cup chicken broth
1 small knob ginger, peeled and minced
1 to 2 shallots, minced
1 clove garlic, minced
1 stalk of spring onion, chopped
salt and sugar, to taste
corn oil for frying
How to cook Chinese-style pan seared prawns
Prepare the Tiger shrimps by slitting the back of each shrimp to devein. When you're
done with that, wash them thoroughly under running water.
Heat up the oil in a wok and pan-fry the shrimps until fragrant. Then, remove them
from the wok.
Drain off the most of the oil in the wok, leaving a small amount for frying the remaining
Place minced ginger, shallots and garlic in the wok. Fry quickly until fragrant;
add spring onion and stir-fry for 30 seconds.
Pour the chicken broth, return prawns to wok and season with salt and pepper to taste.
Thicken the broth with a bit of potato starch.
Pan-fry for 3 minutes. Toss in shiitake mushrooms and stir well. Serve shrimps hot.
Easy Chinese Shrimp Recipes – Pan Seared Tiger Shrimp