In this new series called Cooking 101 at Casa de Cuisine, Chef Larry Edwards will teach you some of the dishes the Casa is known for and people love. Each of the inclusions in this new series will feature a complete how-to slideshow. So enjoy learning to cook with one of the most popular Chef's in the world and bestselling cookbook author.
Succulent shrimp. Is there anything really better than perfectly cooked shrimp? Well, maybe perfectly cooked shrimp which feature the exotic flavors of Asia. To prepare this dish you will need a spice blend called Chinese 5-Spice Powder. It is readily available at most markets and is a blend of the five most popular spices in Asian cooking: Star anise, cinnamon, cloves, anise and ginger. It is a little more expensive than most other ethnic spice blends but if you're serious about cooking the foods of Asia, it is money well spent.
This dish also features a quick marinade. A quick marinade is a marinade which is bold, thus takes very little time to accomplish its task. The marinade is a combination of garlic, ginger, hoisin sauce and soy sauce. For the ultimate in flavor, you want to keep the shells on your shrimp as the marinade will get between the shell the the shrimp meat. Keeping the shell on also protects the delicate shrimp meat from the intense heat of the pan.
You can use any variety of shrimp for this dish, however for the best quality in both taste and texture, I would recommend using a medium variety. When presenting the final dish at the table, serve the 5-Spice Hoisin Shrimp over a bed of Jasmine rice and some bok choy.
Ingredients needed to make 5-Spice Hoisin Shrimp (serves 2):
- 1/2 tsp. Chinese 5-Spice powder
- 2 cloves garlic, minced
- 1/2 tsp. grated ginger
- 1 Tbs. hoisin sauce
- 1 Tbs. soy sauce
- 1 Tbs. peanut oil
- 16 medium shrimp, shells left on
- In a medium bowl, whisk the 5-spice powder, garlic, ginger, hoisin sauce and soy sauce.
- Add the shrimp, toss to coat and let marinate 30 minutes at room temperature.
- In a medium saute pan, heat the peanut oil over medium-high heat.
- Remove the shrimp from the marinade and carefully place into the saute pan.
- Cook the shrimp about 5 minutes per side (depending on the variety of shrimp).
- Remove the shrimp from the pan, place upon a bed of rice and enjoy!
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."