Chinese Mustard Shrimp
Ingredients
- 600 gShrimp (peeled and deveined)
- 2 tbspMustard (strong)
- 1 tbspsoy sauce
- 1 tbsprice wine
- 1 tspWhite sugar
- 2 pcGarlic (finely minced)
- 1 tspGinger powder
- 2 tbspPeanut oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 15 gFresh ginger (peeled and finely minced)
Method
Shrimp turning from grey to bright pink under high heat, coated in a pungent, glossy glaze. The scent of fried ginger and mustard hitting the senses promises a bold dish.
- 1
Peel the shrimp, keeping the tail for presentation. Devein by cutting along the back. Pat dry thoroughly with a cloth so they sear well in the oil.
- 2
In a bowl, mix the mustard, soy sauce, rice wine, white sugar, and ginger powder. Stir until the mixture is smooth and the sugar is dissolved.
- 3
Heat the peanut oil in a wok or large skillet. When the oil shimmers, add the minced garlic and fresh ginger. It should sizzle immediately without burning.
- 4
Add the shrimp. Sauté over high heat until they curl and become opaque. Pour in the sauce. Let it boil for a few seconds to reduce and coat the shrimp.
- 5
Sprinkle with sliced green onions. Turn off the heat as soon as the sauce is sticky and glossy around the shrimp.
Frequently asked questions
How do you get this dish right?
- Do not overcook the shrimp; once they form a 'C' shape, they are ready. If they form an 'O', they are overcooked.
- Dry your shrimp thoroughly; moisture is the enemy of the Maillard reaction in a wok.
How long does this dish keep?
Keep refrigerated for up to 24h. Do not freeze after cooking, as the texture will become rubbery.
