Chinese Mustard Shrimp

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.

• Prep time: 15 min
• Cook time: 8 min
• Difficulty: Easy
• Calories: 253
• Protein: 31 g
• Carbs: 4 g
• Fat: 10 g

Ingredients

• 600 g Shrimp ( peeled and deveined )
• 2 tbsp Mustard ( strong )
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp White sugar
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 2 tbsp Peanut oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Shrimp preparation

   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. Glaze preparation

   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. Sautéing aromatics

   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. High-heat cooking

   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. Finishing

   Sprinkle with sliced green onions. Turn off the heat as soon as the sauce is sticky and glossy around the shrimp.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 24h. Do not freeze after cooking, as the texture will become rubbery.