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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I first saw this recipe printed in The New York Daily News in 1988, where it was excerpted from a book called Rock 'n' Roll Cuisine. The recipe was created by Byron Ayanoglu, who was Mick Jagger's private chef. The bio on Amazon reads Byron Ayanoglu, known as food-god among his Hollywood fans, has written fifteen food-related books, including cookbooks, novels and memoirs. He has worked as food-journalist (restaurant reviewer/cuisine commentator/culinary traveling) for thirty years, and eaten his way around the globe. He has always shared his prandial pleasures with his readers if not necessarily his food. He has worked as private chef to the famous (Mick Jagger; Robert De Niro) and the powerful (the Annenberg family) and has been set-caterer to great films (Sergio Leoni's Once Upon A Time in America). Born in Istanbul he grew up in Canada but never quite got used to the winters of his adopted land. I would love to find more of his recipes! Ingredients:
1/2 lb small raw headless shrimp (about 30) |
1/2 inch piece fresh ginger, peeled and finely chopped |
2 green onions, cut into 1-inch slices |
1 pinch salt |
1 pinch sugar |
2 tablespoons vegetable oil or 2 tablespoons corn oil or 2 tablespoons peanut oil |
2 tablespoons chinese rice wine or 2 tablespoons vermouth |
finely chopped green onion |
kiwi, slices (optional) |
Directions:
1. Wash shrimp. Peel completely and devein; or leave shells partially on for easy handling at the table.
2. Combine shrimp, half of ginger, green onion, salt and sugar in a bowl. Mix well.
3. Heat large frying pan or wok and add oil. When oil is hot, add other half of ginger and fry, stirring for a minute.
4. Immediately add shrimp mixture. Stir and fry for two minutes. Add Chinese rice wine or vermouth; stir.
5. Reduce heat and cover pan. Continue to cook for two more minutes over low heat.
6. Remove shrimp from pan; sprinkle with green onion. Serve with rice and kiwi slices.
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