Not that it was all that boring!Because I just cannot afford to let myself wallow in any sort of negative feeling for too long(they say that's just in my blood;its B+!!) So,I just let my culinary juices flow and thought of rustling up something spicy to mix'n'match the dank weather outside.Weekends for me is usually something a bit removed from the usual dal-bhaat-torkari routine that we have.I rummaged my freezer and lo and behold!There was a whole packet of shrimps nestling right there.So I instantly knew what the dinner would be - spicy,hot garlic and ginger shrimp(cooked the Chinese way) and noodles!The husband is very fond of Chinese dishes and so I almost make it a point to make a mental note of any seemingly easy Chinese recipe that I come across.This rainy day,those mental notes did me a huge favor!The rainy day was no longer cloudy and morose as I cooked my way to glory!
This post of mine goes to the lovely space at Hearth and Soul Hop...
and to 'Full Plate Thursday' at Miz Helen's lovely space!
Garlicky ginger shrimp
You will need:
Shrimps - About 250 gms;de-veined and washed well.
Onion - 1 whole;juliennned(chopped finely into longitudinal slivers)
Garlic - 4-5 cloves;julienned
Ginger - About 2 and 1/2 inches;julienned
Green chillies - Finely chopped
Spring onion - 1-2 sprigs;julienned
Capsicum - 1/4th of a whole;julienned
Corn flour(to thicken) - About 1 teaspoon
Red chilli powder
For the marinade
Vinegar - About 3 tablespoons
Soy Sauce - About 4 tablespoons
Tomato sauce - 1 tablespoon
Salt and sugar to taste
How to cook:
1.The shrimps will need to be marinated for about 20 mins to half an hour.For the marinade,mix the vinegar,red chilli powder and Soy Sauce in a bowl and keep the shrimps dipped in this mixture.
2.In a wok,heat about 2 tablespoons of oil.When the oil starts smoking,add the green chillies,onion,garlic and ginger slivers and give a good stir.For Chinese cooking,it is advisable that the oil be heated very well and the ingredients be blended well with quick stirs.The onions should turn a slight pink but should retain the crispiness.Take care not to burn the garlic cloves.
3.Next add in a little sugar and salt to taste.After a good stir,add the julienned capsicum and mix well.Next add the spring onions and give another good stir.
4.While spring onions are still green and crispy,add in the soaked shrimps,taking them out of the vinegar and soy sauce marinade.Stir fry the shrimps with all the vegetables in the wok for just a few seconds and then add the marinade of vinegar and soy sauce to the shrimp.
5.To balance the salty soy sauce,we will need to add a little tomato sauce.Mix all the spices and sauces well so that they coat the shrimps evenly.The curry will take on the color of the soy sauce and will turn to a very dark brown.
6.Dilute the cornflour with a little water,and at this point,add in the cornflour to thicken the sauce.Switch off the heat the moment the cornflour is added or else the sauce may get curdled up.
7.Your shrimp with garlic and ginger sauce is ready.I had cooked a veggie noodles accompaniment to go with this dish,putting in spring onions,capsicum,julienned carrots,peas and sliced mushrooms in my noodles.This works well with any ready-to-prepare cup of noodles as well!