Oil Sizzled Shrimp

Oil Sizzled Shrimp

Oil Sizzled Shrimp is a Cantonese dish featuring shell-on Shrimp steamed over ginger and scallion and drizzled with smoking hot oil.

This little appetizer is adapted from a Chinese recipe I first tried many, many years ago. I can’t quite recall where I saw it, but it is very Cantonese in spirit. Although it is ‘oil sizzled’ the shrimp are actually first steamed with some aromatics, and hot oil is drizzled over them just before serving to really enhance the flavour. Once you have done the finicky part of ‘prepping’ the shrimp, the process is pretty easy.

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Dough being rolled for dumplings

Dough being rolled for dumplings
Dough being rolled for dumplings

The Basic Dumpling Wrapper Dough we are making here is of the unleavened, wheat flour variety. It is probably the most common dumpling wrapper dough all around the world, especially among home cooks. You will find it in such diverse types as Chinese Jaozi, Xiaolongbao, and Wontons, as well as the Korean Mandu, Japanese Gyoza, and the internationally ever-popular ‘Pot-Stickers’. The ingredient list is very short, as you will see, and virtually anyone can learn how to make a versatile dough with this extremely simple little recipe.


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