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Garlic-Ginger-Soy Syrup
Chicken and Tri-Bell Chow Mein
Banana Leaf
Wrapped Halibut with Zucchini Rice
Wok-Stirred Head-on Shrimp with Leeks
Iris Tsai's Garlic-Ginger-Soy Filet Mignon
with Crispy Rice Cake
WINE NOTES
Harbin Beer: A premium lager with a complex flavor. Brewed
with traditional Chinese and European hops -- has a distinctive hop
aroma, medium body, and clean, crisp taste. One of China’s
northernmost and coldest cities, Harbin is home to extraordinary ice
festivals and China's oldest brewery.
Stony Hill Chardonnay 2002 "50th Anniversary": A beautiful
bright straw color, this chardonnay has mineral and citrus
qualities, with a touch of ripe melon. A rich mouthfeel and some
creaminess.
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Wok-Stirred
Head-on Shrimp with Leeks
Serves 4
- 2 pounds super large head-on-shrimp
(U4-6’s) if possible, deveined, shell on
- 1 cup corn starch
- 2 leeks, white part only, julienned,
washed and spun dry
- 1 large tomato, cut into 1/2-inch dice
- 1/2 cup Garlic-Ginger-Soy Syrup
- Grapeseed or canola oil
- Kosher salt and freshly ground black
pepper
Lightly season the shrimp with salt and pepper
and dust with cornstarch. In a wok or sauté pan coated with 2-3
tablespoons oil over medium-high heat, stir-fry the shrimp until
colored, about 2 minutes. Add the leeks and cook another 3-4 minutes
until shrimp is cooked through and the leeks are soft. Add the
tomatoes and Garlic-Ginger-Soy Syrup. Check for seasoning and serve
immediately.
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