Emperor's Shrimp

Course : Chinese
Serves: 4
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1/4 cup spicy sesame sauce -- (see below)
4 teaspoons cornstarch
1 pound medium raw shrimp -- shelled and deveined
4 tablespoons canola oil
1 tablespoon loose green tea
1 medium green bell pepper -- cut into 2-inch-long matchstick-size strips
2 medium red bell peppers -- cut into 2-inch-long matchstick-size strips
1 medium white onion -- cut into 2-inch-long matchstick-size strips
6 tablespoons cashew nuts -- toasted
---spicy sesame sauce---
1 teaspoon white sesame seeds
2 cloves garlic
1 medium green onion -- green and white parts, finely sliced
1 teaspoon infused green tea leaves -- minced
1/4 cup teriyaki sauce
2 tablespoons lemon juice
1 teaspoon sesame oil
1 teaspoon thinly shredded fresh red chile pepper

Preparation / Directions:

Combine sauce and cornstarch in a bowl. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes. Heat 2 tablespoons of the oil in a nonstick wok or cooking pan over medium-high heat and swirl to coat pan. Add the tea and sauté until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink, 1 to 2 minutes. Remove and place in a bowl. Heat the remaining 2 tablespoons oil in the wok. Add the bell peppers and onion and stir-fry until peppers soften, 1 to 2 minutes. Return the shrimp to the wok and stir-fry until heated through. Stir in cashew nuts. Serve hot Preheat the oven to 350F. Toast the sesame seeds on a baking sheet in the oven for 5 to 6 minutes, occasionally shaking the pan gently, until seeds turn brown. Place in a bowl and let them cool. Add the remaining ingredients to the sesame seeds and mix to combine. Cover and let the flavors blend in the refrigerator for about 30 minutes before using. Makes 3/4 cup

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