Cream Shrimp
….I know this dish as Chinese food, and though I learned it a long time ago, I didn’t like the taste of the sweet cream, so I modified the original recipe and created my own version with the fresh and sweet flavor of pineapple. The tangy taste of fresh pineapple pairs really well with the cream sauce. It’s also fun to eat it on a piece of lettuce. I soaked starch in water for a long time, discarded the top water layer, and mixed the starch paste with egg whites. I split open large shrimp for a nicer presentation and fried them twice. I lightly blanched the broccoli with salt and a few drops of oil, soaked the lettuce in cold water to make it crisp, and made a generous amount of cream sauce to pour over the dish, creating an eye-catching cream shrimp. My husband said the cream shrimp I hadn’t made in a while was delicious and fresh, and he enjoyed it for dinner. These days, my husband appreciates clean and unique dishes. Even though it’s not every day, sometimes a unique dish brings back small joys, and for that, I am thankful today. Even just dipping the pineapple into the sauce was delicious.
Servings: 4
Time: Allow 50 minutes plus an additional 2 hours for soaking the potato starch
Ingredients:
- 12 shrimps, peeled and deveined
- 1 broccoli, cleaned and cut into small pieces
- 1/4 fresh pineapple, peeled and cut into small pieces
- 1/2 lettuce, cleaned
- 1 cup potato starch
- 1 1/2 cups water + 4 cups water
- canola oil to fry
- 1 egg white
- 1 tsp sea salt
- 1/8 tsp avocado oil
For cream sauce:
- 2 tbsp mayonnaise
- 2 tbsp sugar
- 3 tbsp chicken broth
- 1 cup milk (2% reduced fat)
- 3/4 tbsp potato starch
- 1/2 tsp sea salt
- 1 tbsp lemon juice
Cooking Instructions:
- Place the potato starch and water in a bowl, and mix them well. Set aside for 2 hours.
2. Heat a pot over medium-high heat and add 4 cups of water, 1 tsp of sea salt, and 1/8 tsp of avocado oil. Bring to a boil.
3. Parboil the broccoli in a pot for 1 minute. Drain it using a strainer and set it aside.
4. Heat a saucepan over medium-low heat and add the sugar, chicken broth, milk, potato starch, sea salt, and mayonnaise. Mix them well with an egg shaker. Bring to a boil over low heat, then let it cool down.
5. Once it has cooled down, add the lemon juice and parsley. Set aside.
6. Make a cut along the back of the shrimp and spread it open.
7. Pour out the water above the settled starch, and coat the prepared shrimp with the starch sediment and egg whites to make the batter for frying.
8. Heat a pot over medium-high heat and add canola oil. Heat the oil to 140°C (test with a wooden chopstick — there should be bubbles around it). Place several layers of paper towels on a sheet pan. Fry the shrimp pieces until they are light brown.
9. The shrimp is fried once more until it is crispy and golden brown. Then, place them on the sheet pan.
10. Serve it with broccoli, pineapple, lettuce, and the cream sauce.
You can also view this recipe on Instagram.
