Это предварительный просмотр рецепта "Jumbo Shrimp With Cantaloupe".

Рецепт Jumbo Shrimp With Cantaloupe
by Global Cookbook

Jumbo Shrimp With Cantaloupe
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 2 tsp cornstarch
  • 3/4 lb jumbo raw shrimp, peeled, deveined, and cut in half lengthwise
  • 3 Tbsp. lemon juice
  • 2 Tbsp. chicken broth
  • 2 Tbsp. plum wine
  • 2 tsp sugar salt to taste
  • 1 Tbsp. veg. oil
  • 2 c. 3/4 inch cantaloupe balls
  • 2 tsp cornstarch dissolved in 4 tsp. water grated lemon peel mint leaves

Инструкции

  1. Combine the marinade ingredients in a medium bowl. add in the shrimp and stir to coat. Let stand for 30 min. Combine the sauce ingredients in a small bowl.
  2. Heat a wok over medium high heat till warm. Add in the oil and shrimp and stir fry for 1 minute or possibly till the shrimp turns pink. Add in the cantaloupe and sauce and cook for two min. Add in the cornstarch solution and cook, stirring , till the sauce boils and thickens. Garnish with the lemon peel and mint leaves.
  3. I served this with buttered Couscous.
  4. note; According to Mr Yan, fresh seasonal fruits are a perfect compliment o meat and seafoods and they are being incorporated into stir-fried dishes by many Chinese chefs. He uses juice Californian westside cantaloupe to add in texture, fragrance and a delicately sweet touch to tender stir-fried shrimp.
  5. Tip: Cantaloupe grown on the west side of the San Joaquin Valley of California is at its best from July to September. It is easy to select a good ripe melon...just follow your nose to one with a sweet, fragrant and musky smell. It should be without dents and bruises. If it rattles (from the seeds sloshing inside) when shaken, it maybe overripe.