Tag Archives: shrimp

More Food Porn: Bun, Thit Heo Nuong, Cha Gio, & Tom

I’ve been on a Vietnamese food kick of late. This was from one of my recent outings. Oh, and I may have gotten the names wrong. For that, I apologize.

Update: Adam points me to a more correct title.

Dim Sum: Panfried Green Pepper

Bamboo Garden – Seattle, WA – 10/9/2010

Name: Panfried Stuffed Pepper (Ga heung yeung ching jiu)
Primary Ingredient(s): Shrimp Paste (or Fish Paste), Green Pepper
Type of Dish: Stuffed Vegetable
Method of Preparation: Pan Fried

It’s been a while since I’ve done one of these, so I am due. Tara and I made our way out to Wallingford the other day, to partake in the Dim Sum of Bamboo Village as Nancy Lesson suggested in our local paper. We had arrived at opening (10:30am), and within fifteen minutes, the place was packed.

I’ll avoid reviewing the place, as that is not the purpose of these posts, and instead tell you of one of the more popular dishes you can find on the dim sum cart – Panfried Stuffed Pepper.

I have the Chinese name for the dish – 煎釀青椒 – but I have no idea on how to pronounce that, so it’s of little help to those of you looking to directly order the dish. But as the dish is so accessible to the western palate (as the green pepper is quite familiar to us) that it’s quite likely to be one of the standards you see on the cart. Asking for “stuffed pepper” will likely work.

So what will you get? It depends from place to place, but it will be a variation of either fish paste, or shrimp paste caked onto a slice of pepper. That’s really all there is to it. This will then be panfried until cooked, and then sent out onto the cart, sometimes covered in a sauce. Bamboo Village topped theirs with a black-bean sauce which complimented the shrimp paste-cake quite well.

I have learned something about shrimp paste which is valuable to repeat. The quality of this dish varies from location to location with good reason. There are some places that make their own paste on site. There are others who use a pre-made paste as ordered from their restaurant supplier. The difference is apparent, albeit a bit nuanced. My guess is this – if one restaurant’s paste tastes a little different from the others in the area, then the first restaurant likely makes their paste on site. The more common the taste of the paste, the more likely it is that the restaurants are all buying from the same supplier.

As I said, this is a purely guess on my part.

But let’s presume you’re a newcomer to the world of dim sum. Is this dish worth your time? I believe so. The use of green pepper gives it universal appeal, and the shrimp paste (or fish paste) can be used as a stepping stone to the more exotic dishes found on the carts. If you’re new to dim sum, I would recommend you seeking this dish out on your first or no later than second visit.

Dim Sum: Yeung Qi Dze (Shrimp Stuffed Eggplant)

Jade Dragon – Seattle, WA – 11/21/2009

Name: Yeung Qi Dze
Primary Ingredient(s): Shrimp Paste (or Fish Paste), Eggplant
Type of Dish: Stuffed Vegetable
Method of Preparation: Pan Fried

Being a novice to dim sum allows me a certain latitude in understanding the hows and whys of certain dishes. Claiming ignorance is part and parcel of the purpose of these entries.

Shrimp stuffed eggplant provides an excellent example of this. For one, there is the name “Yeung Qi Dze”, which I have no idea is correct for this dish or not. The only evidence I have for this comes from the MenuPages for Ton Kiang restaurant in San Francisco*. Other dim sum menus I have perused simply call this dish “Shrimp Stuffed Eggplant”.

Additionally, many of the cookbooks and guides I have seem to believe that shrimp stuffed eggplant is actually a derivative of stuffed green peppers, and that as long as either the eggplant or peppers are stuffed with either fish or shrimp, either or or paste, and you’ll be fine. Of course changing ingredients changes its name, and then I’m screwed out of any sort of frame of reference.

Then I realize that Shrimp stuffed eggplant is really self-evident, and I really shouldn’t overthink this too much. The name above may not be correct, but you’ll know it when you see it.

This dish is also one of the lighter dishes available from a dim sum menu, even if it is pan fried in loads of oil. You’ll note two different locations where I’ve eaten this dish. One was simply drenched in oil, the other was a fair bit more delicate in nature. Your own experiences will vary from restaurant to restaurant.

When prepared well, you get a flavorful dish covered with just enough sauce (soy or black bean) to keep you interested. The eggplant provides that slight woodsy taste that it is known for, while the shrimp provides the majority of the mouthfeel and texture of the dish, as well as providing its own well known flavor.

If we’re going to consider baus and spring rolls entry level dishes into the dim sum world, shrimp stuffed eggplant straddles the line between entry level and whatever the second level may be (let’s call it “novice”). Shrimp paste, which is used from time to time (again, depending upon the restaurant), is out of the Western mainstream enough to make its use notable, and is the only thing that takes this dish out of the entry level category.

At any rate, if you’re a fan of shrimp, eggplant, or both, this is well worth your time.

*Note: Part of the problem in trying to anglicize Chinese words is that you’ll invariably get different Western spellings for the same dish, but the spellings will end up sounding the same.

Jade Dragon – Seattle, WA – 11/21/2009

Purple Dot Cafe – Seattle, WA – 11/14/2009

Spicy Chicken and Shrimp Macaroni

This recipe comes from Food & Wine, and it hit the perfect trifecta concerning the quality of the recipe. And by “trifecta” I mean that out of the three people who tasted it, no one had the same opinion of it.

Tara flat out didn’t like it, saying there were too many flavors trying to compete with one another. Michelle liked it well enough, but found it too spicy to eat in great quantities.

I loved it. I loved it for the reasons mentioned above, although I didn’t think that the flavors competed against one another as much as they complimented one another – with the exception being the spiciness. It can be hot, but we ate this meal on a summer day, typically a better time for spicy food than not.

If I were to make it again (and I’ll probably won’t, because I like to have culinary consensus when I cook), I’d cut back on the jalapeno, but keep everything else in place.

By the way. This is one of the better pictures I’ve taken in quite some time. Natural lighting is an amazing thing. Anyone know how I can recreate natural light on the cheap?


  • 1 Tbsp Tamari
  • 1 Tbsp Dry Sherry
  • 1 3/4 curry powder
  • 1 teaspoon Cornstarch
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • ground Pepper (to taste)


  • 2 chicken thighs (boneless, skinless, cut into 1/2 inch pieces)
  • 2/3 lb medium sized shrimp(shelled and deveined
  • 1/2 lb elbow macaroni
  • 2 Tbsp corn oil
  • Salt
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 jalapeno, seeded and sliced
  • 2 scallions, sliced
  • 1 small carrot, sliced
  • 1 Tbsp Oyster Sauce
  • 3/4 cup chicken stock
  • 1 Tbsp fresh basil, chopped

Mix the tamari, sherry, curry, cornstarch, sugar and sesame oil into a medium to large bowl. Season with pepper. Add the chicken and coat with the marinade, and then follow with the shrimp. Coat well, cover the bowl and allow to marinate for at least 20 minutes.

Cook the macaroni “al dente” as directed by the instructions on the box. Set aside.

In a wok or large non stick skillet add 1 tablespoon of corn oil. Place over medium/medium-high heat and allow to come to temperature. Add the marinated shrimp to the skillet and season with salt. Stir and cook until all of the shrimp become opaque (2-3 minutes). Remove the shrimp from the skillet onto a plate and set aside.

Add the second Tablespoon of corn oil to the wok or skillet. Add the chicken and season with salt. Lower the heat to medium and allow to cook until lightly browned (4-6 minutes). Add the garlic, ginger, jalapeno, scallions, and carrot. Allow these ingredients to saute/cook together for 4-5 minutes. Pour in the oyster sauce and mix in well. Add the chicken stock, and allow to come to a simmer. Add the shrimp and macaroni and cook until both come to temperature.

Serve in a bowl or on a plate. Top with the basil.

Serves 4



Ceviche is one of those recipes that sounds exotic, but has actually been around for a long time. Generally accepted as South American in nature, it has a fair amount of popularity from Mexico on south. What this means is that there are as many variations of ceviche as there is seafood variation.

It also may be one of my favrorite ways to use limes in a recipe (although key lime pies are still a close second). I find the idea of cooking without heat to be immensely satisfying and makes for good conversation whilst serving.

  • 1/2 lb bay scallops
  • 1/2 lb ahi tuna, cut into 1/8″ bits
  • 1/2 lb shrimp, peeled and cut
  • 1 medium red onion
  • 4 Tbl cilantro, chopped
  • 3/4 cup scallions, chopped
  • 1 tomato, fresh
  • zest from one lime
  • Juice from 4 limes

In a large glass bowl, combine the scallops, shrimp and tuna. Add the onion, cilantro, scallions and tomato. Mix well.

Juice the limes and pour said juice over the seafood mixture. Cover with plastic wrap, refrigerate and allow to sit for 6 to 12 hours.

tags technorati : recipes seafood ceviche

Salted Shrimp – v.1

This is Tara’s version of Salted Shrimp, one that I was only partially aware of. My own version, which will be posted at a later date, will demonstrate quite clearly our perspectives on food.

(HINT: She takes a far more healthy approach than I).

  • 1/2 lb of 12-16 shrimp (those are the medium sized ones)
  • juice of 1 lime
  • 1 Teaspoon kosher salt
  • 1 Teaspoon of ground black pepper
  • 1/2 teaspoon red chili pepper flakes

De-head, de-vein and de-shell the shrimp.

In a medium stock pan, bring 1-2 cups of water (enough so the water is about 1/2 inch deep) to a boil. Lower to medium heat. Add shrimp and red chili pepper flakes. Boil until they get that beautiful orange/ pink color, flipping them after 3-5 minutes. Drain.

Sprinkle the juice, salt, and pepper (in that order) over the shrimp. Toss lightly.

Serves 2

Technorati Tags: Food, Recipes, Shrimp

Shrimp and Black Bean Lettuce Wrap

Shrimp and Black Bean Lettuce Wrap

Perhaps it was a bad idea to choose a Lettuce Wrap as my first lettuce recipe. atfer all, in wraps, Lettuce is more of a delivery system rather than a key flavor factor. But this came out better than I expected and tasted quite good.

The initial recipe I based this recipe off of called for butter lettuce, but butter lettuce is a thin and flimsy leaf. You should pick a firmer lettuce (with decent length) for a better result.

  • Olive oil
  • 1 cup red onions, diced
  • 1 tsp chili pepper
  • 1/2 tsp powder ginger
  • 1 lb shrimp, shelled and cleaned
  • 1 15 oz can of black beans, rinsed and drained
  • 1 cup scallions, chopped
  • 1/4 cup cilantro
  • Lettuce leafs, chilled

Place a medium sized skillet over medium heat. Add 2 tablepsoons of oil, and bring up to heat. Add onions. Salt and pepper to taste. Cook until onions just start to turn translucent. You’ll want to have a little bit of texture in your onions.

At the same time, you will want to heat another skillet over medium heat, adding the oil, chili pepper and ginger. Once oil is up to temperature, add the shrimp and allow to cook. Saute until the shrimp is cooked.

Add 1/3rd of the black beans to your onions. Mix well, and mash beans with a spatula. Add the remaining beans, scallions and cilantro. Combine with cooked shrimp. Spoon into lettuce leaves and serve.

Serves 4

In one medium skillet, heat olive oil over medium heat. Add Chili pepper and ginger, and