How to Cook Stir-Fried River Shrimp?

Ingredients:
Main ingredients: river shrimp 300g
Seasonings: red chili, 1 piece green onion, 2 pieces, garlic, 3 cloves Preparation:Green onions cut into segments, red chilies cut into strips, garlic chopped Method:
1. Heat oil in a pan, fry small river shrimp until they change color;2. Add green onions and red chilies, continue to stir-fry for 1 minute; 3. Add an appropriate amount of soy sauce, then add a little salt and stir-fry evenly;
4. Add garlic granules at the end and stir-fry until well mixed before serving.
Tips:



1. Buy fresh river shrimp; if not all can be eaten immediately, freeze them in the refrigerator for later use;
2. I prefer a simple flavor, using less seasonings as per personal taste;
3. River shrimp cook quickly; avoid overcooking to preserve texture;



4. The garlic added at the end enhances the flavor significantly.
Crispy Salted Shrimp



Ingredients:
Fresh grass shrimp, 500g,



Ginger, 10g, green onions, 2 pieces, garlic, 3 cloves, red chili, 1 piece,
White pepper powder, 2 small spoons, salt, 1 small spoon
Method:



1. Wash the grass shrimp and pat dry, remove the sand vein;
2. Clean the green onions and red chilies, cut into small pieces;


3. Remove the outer skin of the garlic and ginger, then finely chop them all;
4. Heat a large amount of oil in a pan until very hot, then add shrimp and stir-fry until they turn red; remove and set aside.5. In the remaining oil, cook the chopped onions, ginger, garlic, and chili on low heat; 6. Add the shrimp back into the pan, stir-fry to mix with all ingredients well.7. Season with the remaining seasonings and stir-fry until thoroughly mixed. 8. Garnish with coriander just before serving.Dry Pan Shrimp Ingredients: Antarctic shrimp,
Celery, carrot, Chinese celery, ginger, garlic, bay leaf, coriander sprigs
Seasonings: spicy sauce, chili paste, fermented bean curd, chili oil, chicken essence, sugar
Method:1. Clean the Antarctic shrimp and cut them open to remove the sand vein;
2. Slice the carrot, celery, Chinese celery, ginger, and garlic.
3. In a pan, heat enough oil until very hot; stir-fry the shrimp until their surface turns white, then remove with a strainer.
4. Add the remaining oil to the pan and cook the ingredients in order of aroma release: ginger, garlic, chili paste, spicy sauce, fermented bean curd, bay leaf.
5. Add the shrimp and stir-fry until all seasonings are evenly distributed.


Curry Shrimp
Ingredients: large shrimp (about 30), curry powder, salt, rice wine, ginger slices, green onions Method: 1. Clean and wash the shrimp, remove the sand vein, and pat dry;2. Cook until the aroma of the green onions and ginger is released in a pan. 3. Add rice wine, then add curry powder and some water, finally sprinkle salt and stir-fry evenly.Stir-fried Shrimp Ingredients: shrimp, 200g,Green peas, 30g,
Red carrot, 20g, fresh shiitake mushrooms, 3 pieces, garlic, 10g, ginger, 5g, salt, 1/2 small spoon, chicken essence, 1/2 small spoon, sugar, 1/4 small spoon, vinegar, 1 small spoon, rice wine, 1 large spoon, oil, 2 large spoons Method: 1. Clean the shrimp and remove the sand vein; cut them into pieces. 2. Prepare the ingredients: green peas, red carrot, fresh shiitake mushrooms, ginger, garlic, and green onions.3. Cook these vegetables in boiling water for a short time until tender, then set aside. 4. In another pan, cook garlic and ginger to release their aroma.5. Add all ingredients and stir-fry with the remaining seasonings to taste. Crystal Shrimp Dumplings Ingredients: dough wrapper: wheat starch 200g, cornstarch, 60g, boiling water, 280g, lard, 1 tablespoon; filling: fresh shrimp, 250g, bamboo shoot, 70g, fatty pork, 40g, salt, sesame oil, rice wine, ginger juice (or ginger ), green onions
Preparation:
1. Marinate the shrimp with salt and ginger juice for about 10 minutes.
2. Mix minced meat, bamboo shoot, and seasonings.3. Combine the mixed filling with marinated shrimp. 4. Mix wheat starch and cornstarch; add boiling water gradually until a snow-like texture is achieved; cover and let it rest for 5 minutes.
5. Knead the dough, gradually adding more cornstarch as needed.
6. Add lard, knead until fully incorporated, then rest.
7. Fill dumplings with mixture and seal edges.
Braised Shrimp
Ingredients: shrimp, garlic, salt, monosodium glutamate (MSG)


Method:
1. Clean the shrimp, cut open to remove the sand vein.
2. Cut into pieces; marinate with salt and MSG for taste.
3. Cut ginger and green onions finely; chop garlic.
4. Heat a pan with oil until hot, add garlic, ginger, and chili to stir-fry.
5. Add shrimp, stir-fry until golden brown on both sides.


6. Pour in rice wine and simmer until tender.7. Season with salt, sugar, and MSG; then thicken the sauce without using cornstarch.
Garlic Butter Baked Shrimp Ingredients: shrimp, garlic, salt, MSG Method:1. Clean and cut open shrimp to remove the sand vein. 2. Prepare garlic with oil until fragrant; add seasonings.3. Place garlic-seasoned shrimp on a prepared baking dish lined with parchment paper. 4. Brush oil over the shrimp, and bake in preheated oven at 180°C for a certain time (personal preference).5. Garnish with additional seasonings if desired before serving. Cashew Shrimp
Ingredients: shrimp, cashews, green pepper, yellow pepper, garlic,
soy sauce, salt, sugar, white vinegar, cornstarch, protein
Method:1. Marinate shrimp with all ingredients except cashews for about 10 minutes.
2. Heat a pan with oil, add shrimp and stir-fry until cooked through.
3. Prepare the sauce by mixing remaining seasonings.


4. Add all ingredients to the pan, stir-fry until well coated in sauce, then add cashews for a final mix before serving.
Ingredients: Wheat starch 200G, Cornstarch 60G, Boiling water 280G, Pig fat 1 teaspoon,Shrimp 250G, Bamboo shoot 70G, Fat pork 40G, Salt, Mustard oil, Cooking wine, Ginger juice or ginger, Green onion, Steam Preparation: Red carrot thin slices (to prevent sticking), use other colors if you like, such as potato, Chinese arrowhead, lettuce, Prepare: 1. Clean shrimp, remove sand lines, drain water, cut 2/3 of the shrimp into small pieces (2~3 segments) and marinate with salt, ginger juice, cooking wine for 10 minutes;2. Cut 1/3 of the shrimp and fat pork into mince, mix bamboo shoot after cutting, season with salt, cooking wine and stir to combine; 3. Add shrimp mince and bamboo shoot mixture into the marinated shrimp;4. Mix 200G wheat starch and 20G cornstarch evenly, keep 40G for later use; 5. Pour boiling water while stirring until no dry flour remains, resembling snowflakes, cover with cling film to steam for 5 minutes;6. Carefully take out the hot dough and knead it several times with the remaining 40G cornstarch; 7. Add pig fat and knead until absorbed, cover with cling film for the dough to rest a bit;8. Cut half of the dough (it will dry easily, keep the other half wrapped in cling film); 9. Roll into long strips, cut into small pieces, cover with damp cloth, make Dumpling, filling, (due to the dry nature of wheat starch, only 5~6 dumplings at a time, repeat cutting and making dough for dumpling - filling);
10. Shrimp filling should be balanced with shrimp and mince;
11. As dumpling lacks extensibility, do not stuff too much, leave space;
12. Place red carrot slices at the bottom of the steamer or bowl, steam for 5~6 minutes until done.Leftover can be frozen and steamed again in 7~8 minutes. Shrimp in Oil
Ingredients: Two large shrimp, Seasonings: Shaoxing wine, Salt,
Rice sugar
Black pepper,
Peanut oil, Green onion, Ginger, Garlic, Chinese chives, Clear soup as needed
Preparation:
1. Clean the shrimp, remove the whiskers and legs;
2. Make a small cut at the head where the shrimp gun is located, remove the sand sac, then cut open the back and extract the sand vein;3. Marinate large shrimp with salt, black pepper, Shaoxing wine to reduce fishy smell; 4. Cut green onion into flowers, ginger into pieces, garlic into pieces, Chinese chives into small segments; 5. Heat a pan and add peanut oil, heat it up;
6. Add green onion flowers, ginger pieces, garlic pieces, stir-fry until fragrant;7. Stir-fry the shrimp to release their oil;8. Turn over until the shrimp turn beautiful red; 9. Pour in Shaoxing wine, add clear soup and bring to a boil, cover with lid and simmer on low heat until cooked through;
10. Add
Fine salt,


Rice sugar, seasonings;
11. Bring the pot back to high heat and reduce the sauce;12. Finish by caramelizing sugar for a slightly thickened sauce without needing to thicken with water starch.，Garlic Roasted Shrimp，Ingredients: Shrimp, Garlic, Salt, Monosodium glutamate (MSG)
Peanut oil, Green onion, Ginger, Garlic, Chinese chives, Clear soup as needed
Preparation:
1. Clean and wash the shrimp, remove whiskers and legs;
2. Make a small cut at the head where the shrimp gun is located to remove the sand sac, then cut open the back and extract the sand vein;
3. Marinate large shrimp with salt and black pepper to remove fishy smell for about 10 minutes;
4. Cut green onion into flowers, ginger into pieces, garlic into pieces, Chinese chives into small segments;
5. Heat a pan, add peanut oil, heat it up;
6. Add green onion flowers, ginger pieces, garlic pieces and stir-fry until fragrant;
7. Stir-fry the shrimp to release their oil;
8. Turn over until the shrimp turn beautiful red;
9. Pour in Shaoxing wine, add clear soup and bring to a boil, cover with lid and simmer on low heat until cooked through;10. Add Fine salt,
Rice sugar for seasoning;
11. Bring the pot back to high heat and reduce the sauce.


No explicit step 12 was provided in your text, but it's implied that the dish is now ready.
Kailan Roasted Shrimp Ingredients: Shrimp, Garlic, Salt,
MSG
Preparation:
1. Clean and wash shrimp, open back and remove intestines;
2. Prepare fried garlic with salt and MSG, mix well;
3. Place the seasoned garlic on the back of the shrimp using a small spoon;4. Preheat oven to 180°; 5. Place shrimp on a lined baking tray and brush with oil;
6. Bake until the shrimp are done.
(Personal preference, longer time will make the shell turn color but still delicious, add chili, carrot, green onion for another 5 minutes if desired.);
Walnut Shrimp


Ingredients: Shrimp 150 grams, Walnuts 50 grams, Green pepper 40 grams, Yellow pepper 40 grams, Garlic 10 grams,
Soy sauce 1/2 teaspoon, Salt a little, Sugar 1 teaspoon,Rice vinegar 1/2 teaspoon, Cornstarch 1/2 teaspoon, Water 1/2 tablespoon, Cornstarch 1 small spoon, Salt a little, Rice wine 1 small spoon,Egg white 1/2 large spoon Preparation:1. Marinate shrimp with all the marinade ingredients for about 10 minutes, then deep-fry until done and drain; 2. Cut green pepper and yellow pepper into slices;3. Mix all the seasoning ingredients together; 4. Heat a pan with oil (additional), stir-fry garlic until fragrant, add green pepper and yellow pepper slices, stir-fry briefly, then add fried shrimp and pour in the mixed seasonings, cook to flavor, add walnuts and stir-fry for a moment before serving.
How to do it:
1. Remove the intestinal mud from the shrimp, wash them clean, and drain well before placing in the marinade for about 10 minutes. Fry in oil, remove with a mesh strainer, and drain again to reserve.
2. Slice the green peppers and yellow peppers for later use.
3. Mix all the seasoning ingredients together and set aside.
4. Heat a wok, add some oil (not included), and sauté the garlic until fragrant. Add the sliced green peppers and yellow peppers, stir-fry briefly, then add the marinated shrimp and pour in the mixed seasonings to stir-fry until well flavored. Finally, add cashews and stir-fry for a moment before serving.