Prep 25 mins
Cook 0 mins
I first saw this recipe printed in The New York Daily News in 1988, where it was excerpted from a book called Rock 'n' Roll Cuisine. The recipe was created by Byron Ayanoglu, who was Mick Jagger's private chef. The bio on Amazon reads" Byron Ayanoglu, known as "food-god" among his Hollywood fans, has written fifteen food-related books, including cookbooks, novels and memoirs. He has worked as food-journalist (restaurant reviewer/cuisine commentator/culinary traveling) for thirty years, and eaten his way around the globe. He has always shared his prandial pleasures with his readers if not necessarily his food. He has worked as private chef to the famous (Mick Jagger; Robert De Niro) and the powerful (the Annenberg family) and has been set-caterer to great films (Sergio Leoni's Once Upon A Time in America). Born in Istanbul he grew up in Canada but never quite got used to the winters of his adopted land." I would love to find more of his recipes!
- 226.79 g small raw headless shrimp (about 30)
- 1 inch piece fresh ginger, peeled and finely chopped
- 2 green onions, cut into 1-inch slices
- 0.25 ml salt
- 0.25 ml sugar
- 29.58 ml vegetable oil or 29.58 ml corn oil or 29.58 ml peanut oil
- 29.58 ml chinese rice wine or 29.58 ml vermouth
- finely chopped green onion
- kiwi, slices (optional)
- Wash shrimp. Peel completely and devein; or leave shells partially on for easy handling at the table.
- Combine shrimp, half of ginger, green onion, salt and sugar in a bowl. Mix well.
- Heat large frying pan or wok and add oil. When oil is hot, add other half of ginger and fry, stirring for a minute.
- Immediately add shrimp mixture. Stir and fry for two minutes. Add Chinese rice wine or vermouth; stir.
- Reduce heat and cover pan. Continue to cook for two more minutes over low heat.
- Remove shrimp from pan; sprinkle with green onion. Serve with rice and kiwi slices.
Very delicious! This is easy to prepare but like all shrimp dishes make sure you have all your ingredients together and ready to go...it cooks up fast...We really enjoyed the flavor...I used Sake for my choice of rice wine...I didn't know there were so many different kinds...but I always have the Sake willing and ready...I served it with a nice broccoli rice and some steamed asparagus...thanks for posting it...:)
A wonderfully simple yet elegant dish that dressed up a drab Monday night and welcomed us to the week with style.
I used sherry instead of the rice wine ( an acceptable substitute in most Chinese dishes that call for rice wine).
The shrimp were so velvety soft, tender and succulent ( a lot to do with the salt and sugar at the beginning I imagine) with such delicate flavour..they were totally delicious, I could have easily eaten the whole pan myself...nevertheless, I forced myself to share with DH, who as a massive Stones fan, was greatly amused to think that Mick probably wolfed this dish down too!
A quick and wonderful supper, that could easily impress company ( I reckon as a starter with a crisp salad!).
Thanks Jackie..we loved it.
Made for PRMR