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Episode 415: Shrimp Sauce
Guest Chef: Iris Tsai
Ming first sampled shrimp sauce years ago while in Hong Kong with his family. This Cantonese condiment can be considered a “poor man’s lobster sauce” because it is an incredibly versatile gravy that can be used for practically anything, and is an excellent source of protein. The Shrimp Sauce master recipe can be eaten by the spoonful or made into a piquant Shrimp Sloppy Joe. Ming also creates a “surf and turf” dish with Broiled Flank Steak and Shrimp Sauce, as well as a more vegetarian-friendly Spiced Tofu. No master shrimp sauce is complete without oyster sauce, and the key to great oyster sauce is fresh oysters. Ming visits an oyster field in Guangdong, China, where Lee Kum Kee grows their oysters for their delicious sauce. Back in the studio, Ming works with one of his favorite and most influential cooking partners – his mother, Iris Tsai, who uses Ming’s master recipe to make her Shrimp Sauce with Two-Sided Golden Noodles.
