Noodles and Rice

Shrimp and Broccoli with Caviar

by Stef on October 18th, 2005

I bought some caviar recently for another dish, and was looking for something to do with the rest of it, when I remembered a stir-fry from Eileen Yin Fei-Lo’s The Chinese Kitchen; this became an adaptation. The original recipe does not have veggies in it, but here at home it always works out best when I add them to a stir-fry — one less skillet or pan to wash, and whatever vegetable that gets added in benefits from the flavors of the stir-fry. This one turned out really well — the kids even enjoyed the tiny squirt of flavor that comes when you bite down into the black bits of caviar.

Marinade:
1 tablespoon shaoh xing
1 teaspoon soy sauce
1/2 teaspoon salt
1 teaspoon sesame oil
1 1/2 teaspoons sugar
Freshly ground black pepper to taste

1 pound shrimp, shelled and deveined, then cut into bite-size chunks
2 tablespoons canola oil
3 cups broccoli florets/flowerets
2-3 tablespoons caviar

Mix marinade ingredients in a bowl. Add shrimp and set aside in the refrigerator for at least 20 minutes while you prepare the broccoli.

Steam broccoli or cook for 4-5 minutes in rapidly boiling water. Remove from heat and set aside.

When ready to cook, heat the canola oil in a large skillet or wok over high heat. When oil is hot and just beginning to smoke, add shrimp and its marinade, stir-frying quickly with spatula. Cook shrimp just until it turns opaque/pink. Add steamed broccoli and stir-fry another minute. Remove to a large bowl and toss with the caviar. Serve in individual cups topped with more caviar, or on a large platter.

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POSTED IN: Seafood Dishes : Asian