WARM UP WITH A SPICY SHRIMP STIR-FRY
This dish is worthy of the best shrimp you can get your hands on
For this colourful and flavourpacked recipe, you need the best shrimp available.
For me, that means wild shrimp, the tastiest. It is a bit of a splurge, so I consider it an occasional treat. Look for wild shrimp from the Eastern Atlantic Coast, the Gulf of Mexico or Alaska. Many fishmongers carry fresh wild shrimp; frozen is the next best choice. If frozen farmed shrimp is the only option, make sure to buy it from a sustainable source. Much of the imported farmed shrimp available is of poor quality and doused in preservatives.
You’ll be sprinkling the shrimp with aromatic five-spice powder, a mixture of Sichuan pepper, fennel seed, clove, star anise and cinnamon, available in Asian food stores or easily mixed up at home. For heat, the recipe calls for strips of red, ripe Fresno chilies, available in the produce section of most supermarkets. Use red bell pepper instead if you want to tame the heat, but add at least a little cayenne or rings of another fresh red chili to keep the dish lively.
A little ginger, garlic and sesame complete the seasoning for this quick-cooking and easy but very impressive dinner, festooned with scallions and sprigs of cilantro.
Sizzled Five-Spice Shrimp with Red Pepper MAKES 4 TO 6 SERVINGS
1½ pounds large shrimp, peeled and deveined Salt 1 tablespoon granulated sugar ½ teaspoon five-spice powder (see note) 1 tbsp soy sauce 2 tbsp Chinese rice wine, sake or dry sherry 2 tbsp cornstarch 2 pounds baby bok choy or mustard greens, trimmed 3 tbsp vegetable oil 6 ripe, red Fresno chilies, split lengthwise, seeded and cut into thin strips (or use 2 large bell peppers) 1 tbsp grated fresh ginger 1 tsp grated fresh garlic ¼ tsp cayenne or crushed red pepper flakes 1 tsp sesame oil 1 tsp sesame seeds, toasted ¼ cup slivered scallions, for garnish Cilantro sprigs, for garnish Lime wedges, for garnish
Time: 45 minutes Step 1: Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt, sugar, then five-spice powder.
Step 2: Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine. Sprinkle with cornstarch and gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes (or cover and keep refrigerated up to two hours).
Step 3: Bring a large pot of salted water to the boil. Add bok choy or mustard greens and simmer until just tender, one to two minutes. Drain and arrange on a large serving platter. Keep warm.
Step 4: Set a wok or large castiron pan over high heat and add vegetable oil. When oil is hot, add the shrimp in a single layer. (Work in batches if necessary to avoid crowding.) Let shrimp brown nicely on one side, about one minute, then turn with tongs and finish cooking the second side. Transfer cooked shrimp to the platter of blanched bok choy, placing on top of greens.
Step 5: Add chili strips to oil in wok, sprinkle lightly with salt and cook about one minute, until softened, then add ginger, garlic, cayenne and sesame oil. Let mixture sizzle briefly, just until fragrant, then carefully spoon it over shrimp.
Step 6: Sprinkle with sesame seeds; garnish with slivered scallions, cilantro and lime wedges and serve.
Note: You can buy five-spice powder at any Asian market or online. To make your own, mix 1 teaspoon each of finely ground Sichuan pepper, fennel seed, clove, star anise and cinnamon. Store any leftover mixture in a small jar.