Ingredients
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 tsp cornstarch
- 3/4 lb jumbo raw shrimp, peeled, deveined, and cut in half lengthwise
- 3 Tbsp. lemon juice
- 2 Tbsp. chicken broth
- 2 Tbsp. plum wine
- 2 tsp sugar salt to taste
- 1 Tbsp. veg. oil
- 2 c. 3/4 inch cantaloupe balls
- 2 tsp cornstarch dissolved in 4 tsp. water grated lemon peel mint leaves
scroll for more
Jumbo Shrimp With Cantaloupe
Servings: 4
Directions
- Combine the marinade ingredients in a medium bowl. add in the shrimp and stir to coat. Let stand for 30 min. Combine the sauce ingredients in a small bowl.
- Heat a wok over medium high heat till warm. Add in the oil and shrimp and stir fry for 1 minute or possibly till the shrimp turns pink. Add in the cantaloupe and sauce and cook for two min. Add in the cornstarch solution and cook, stirring , till the sauce boils and thickens. Garnish with the lemon peel and mint leaves.
- I served this with buttered Couscous.
- note; According to Mr Yan, fresh seasonal fruits are a perfect compliment o meat and seafoods and they are being incorporated into stir-fried dishes by many Chinese chefs. He uses juice Californian westside cantaloupe to add in texture, fragrance and a delicately sweet touch to tender stir-fried shrimp.
- Tip: Cantaloupe grown on the west side of the San Joaquin Valley of California is at its best from July to September. It is easy to select a good ripe melon...just follow your nose to one with a sweet, fragrant and musky smell. It should be without dents and bruises. If it rattles (from the seeds sloshing inside) when shaken, it maybe overripe.
scroll for more
