This delightful dish combines the sweetness of fresh shrimp with the crisp texture of Chinese cabbage, all brought together by a vibrant, aromatic sauce. The key ingredients&# 226;ÂÂminced ginger, fresh red chili, and a touch of oilâÂÂcreate a flavor profile that is both spicy and savory, perfect for those who enjoy a kick of heat. The steaming method ensures the vegetables retain their vibrant color and nutrients, while the shrimp remain tender and juicy. Ideal for a quick weeknight dinner or a light lunch, this recipe is simple to prepare using pantry staples. It pairs wonderfully with steamed rice to soak up the delicious sauce. Whether you are cooking for one or a crowd, this dish offers a satisfying and healthy meal that comes together in under twenty minutes.
Steamed Shrimp Sauce
Description
This delightful dish combines the sweetness of fresh shrimp with the crisp texture of Chinese cabbage, all brought together by a vibrant, aromatic sauce. The key ingredients&# 226;ÂÂminced ginger, fresh red chili, and a touch of oilâÂÂcreate a flavor profile that is both spicy and savory, perfect for those who enjoy a kick of heat. The steaming method ensures the vegetables retain their vibrant color and nutrients, while the shrimp remain tender and juicy. Ideal for a quick weeknight dinner or a light lunch, this recipe is simple to prepare using pantry staples. It pairs wonderfully with steamed rice to soak up the delicious sauce. Whether you are cooking for one or a crowd, this dish offers a satisfying and healthy meal that comes together in under twenty minutes.Ingredients
Directions
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Clean and trim the Chinese cabbage, cutting it into bite-sized pieces if necessary, and arrange it in a steamer basket or a heat-proof dish suitable for steaming.
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Place the cleaned small shrimp on top of the cabbage in the steamer basket or dish.
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Steam the cabbage and shrimp over boiling water for about 5 to 7 minutes, until the shrimp are pink and opaque and the cabbage is tender-crisp.
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While the shrimp are steaming, heat the oil in a small wok or skillet over high heat.
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Add the minced ginger and fresh red chili to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn the ginger.
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Add the salt and sugar to the ginger-chili mixture, stirring to dissolve the sugar and combine the flavors into a quick sauce.
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Pour the hot ginger-chili sauce evenly over the steamed shrimp and cabbage.
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Serve immediately while hot.
Nutrition Facts
- Amount Per Serving
- Calories 628.4kcal
- % Daily Value *
- Total Fat 54.2g84%
- Saturated Fat 8.1g41%
- Cholesterol 91.2mg31%
- Sodium 191.6mg8%
- Total Carbohydrate 26.3g9%
- Dietary Fiber 0.5g2%
- Sugars 25.8g
- Protein 12.3g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If fresh lotus root was intended in the original source, it can be sliced thinly and steamed alongside the cabbage for added texture, though it is not listed in the primary ingredients here.
For a richer sauce, you can add a splash of soy sauce or fish sauce to the ginger-chili mixture.
Ensure the shrimp are deveined and cleaned before steaming.
Adjust the amount of fresh red chili to control the spiciness level according to your preference.
