Pork and Shrimp Pancit Recipe

Pork and Shrimp Pancit Recipe - Ingredients and Procedures.

Ingredients:
1 (6.75 ounce) package rice noodles
5 tablespoons vegetable oil, divided
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 1/2 cups cooked small shrimp, diced
1 1/2 cups chopped cooked pork
4 cups shredded bok choy
3 tablespoons oyster sauce
1/4 cup chicken broth
1/4 teaspoon crushed red pepper flakes
1 green onion, minced

Procedures:
Soak the rice noodles in warm water for 20 minutes; drain.
Heat 3 tablespoons oil in a wok or large heavy skillet over medium high heat.
Saute noodles for 1 minute.
Transfer to serving dish, and keep warm.
Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
Stir in bok choy, oyster sauce and chicken broth.
Season with pepper flakes.
Cover, and cook for 1 minute, or until bok choy is wilted.
Spoon over noodles, and garnish with minced green onion.

Ukoy (Shrimp Patty)

Ingredients:
Batter

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup annatto water
• 1 1/2 cups shrimp broth
• 1 egg, well beaten
• cooking oil

Topping

• 2 cups bean sprouts
• 1 cup chopped green onion
• 2 pieces tofu, cut into strips
• 1/2 lb small shrimp, cleaned
• 1 cup papaya

Procedures:

• Sift the first five batter ingredients together in a bowl.
• Blend in the annatto water, broth and egg.
• Beat until smooth.
• Heat oil in high heat for deep-frying.
• Set aside.
• Arrange a bed of bean sprouts and green papaya in a saucer.
• Top with some green onion, tofu strips and shrimps.
• Add about 1/3 cup of batter.
• Slide the mixture carefully into the hot oil.
• Fry until crisp and brown on both sides.
• Drain.
• Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.

Via: asiarecipe dot com

Hot and Sour Shrimp

Ingredients:

• 1lb large uncooked shrimp, peeled, deveined, tail on
• 4tbl dry sherry
• 1tbl grated, peeled fresh ginger
• 1/2cup chicken stock
• 2tbl soy sauce or tamari
• 2tbl ketchup
• 1tbl cornstarch
• 3tbl rice vinegar
• Cayenne pepper, to taste
• 3tbl vegetable oil
• 2tbl cashews, chopped
• 1bn watercress, trimmed
• 1 red pepper, cut into 1-inch cubes
• 1 yellow pepper, cut into 1-inch cubes
• 2clv garlic, minced
• 8 green onions, cut diagonally into 1-inch long pieces
• steamed rice, for serving

Procedures:

• Combine the shrimp, 2 tbsp. of sherry and ginger in a large bowl.
• Cover and refrigerate for 30 minutes.
• Mix the remaining 2 tbsp. of sherry, soy sauce, chicken stock, ketchup, cornstarch, rice vinegar and cayenne pepper in a small bowl.
• Heat 2 tbsp. of vegetable oil in a large saute pan over high heat.
• Add shrimp and stir fry until they just start to curl.
• Add the watercress and toss for 1 minute, just to wilt.
• Transfer shrimp and watercress to the serving plate.
• In the same saute pan over high heat, add the remaining 1 tbsp. of vegetable oil.
• Add red and yellow peppers and garlic to pan and stir fry until peppers are just slightly soft, about 1 minute.
• Stir sherry and vinegar mixture and add to the pan.
• Cook for 2 minutes or until sauce comes to a boil and sauce is clear and thick, stirring frequently.
• Stir in green onions.
• Spoon vegetables and sauce over shrimp and watercress.
• Sprinkle with cashews.
• Serve with steamed rice.

Via: fooddownunder dot com

Shrimps and Sausage Fried Rice

Ingredients:

• 2 preserved Chinese sausages
• 800 g cooked white rice (preferably left overnight after cooking)
• 2 eggs, lightly beaten
• 250 g medium shrimps, peeled and de-veined
• 125 ml water
• 60 ml oil
• 1 medium white or red onion, peeled and chopped
• 4 cloves garlic, peeled and crushed
• 5 tablespoons soy sauce
• 3 scallions, chopped
• pinch of pepper

Procedures:

• Boil the water in a small pot or frying pan and simmer the Chinese sausages over low heat until water evaporates, about 5 - 10 minutes.
• Continue to fry the sausages in their own fat until fully cooked, turning frequently.
• Remove sausages from pan, cool a few minutes, then slice diagonally into 1 cm pieces.
• Set aside.
• Heat 1 tablespoon of the oil in a pan and scramble the eggs.
• Remove scrambled eggs from pan and cut into 1-cm pieces. Set aside.
• Heat remaining oil in a wok.
• Sauté chopped onions and garlic until transparent and aromatic, about 1 to 2 minutes.
• Stir in shrimps and cook until almost done, about 1 to 2 minutes.
• Immediately stir in the cooked rice, the cooked sausages and the scrambled eggs.
• Season with soy sauce and pepper and stir-fry vigorously, distributing all ingredients evenly, until rice becomes a nice brown color and smells fragrant.
• Dish onto serving plates or individual bowls and garnish with chopped scallions before serving.

Via: Asianfreerecipes

Shrimp Curry

Ingredients:

• 1/2 kilo fresh shrimps (medium size, shelled)
• 1 1/2 cup thick coconut cream
• 2 onions (coarsely chopped)
• 2 red and green bell pepper, (strips)
• 2 stalks celery (cut into 2" long)
• 3 cloves garlic, crushed
• 2 tbsp curry powder
• 1 tsp vetsin
• 1 tsp pepper (powdered)
• 1 tsp hot sauce
• or 2 3 hot pepper (siling labuyo), minced salt to taste

Procedures:

• Saute garlic until brown.
• Add onions, pepper strips, and celery.
• Stir for 3 minutes.
• Pour in coconut cream and add shrimps.
• Stir until it boils.
• Add curry powder, season with salt, vetsin, and powdered pepper.
• Simmer until cream thickens.
• Subtitute to coconut cream - 1/4 cup evaporated milk and 3/4 cup water

Via: Pinoy Recipe

Pork and Shrimp Lumpia

Ingredients:

• 4 Oriental dried mushrooms
• 3/4 pounds Lean ground pork
• 1 Med onion, chopped
• 3 Cloves garlic, minced or pressed
• 1/3 pounds Med. size raw shrimp, shelled, deveined, and chopped
• 1/3 cup Water chestnuts, chopped
• 1 tablespoon Soy sauce
• 1 Egg
• Lightly beaten salad oil
• Sweet & sour sauce
• About 2 doz. lumpia wrappers

Procedures:

• Soak mushrooms in warm water to cover for 30 min., then drain.
• Cut off and discard stems; finely chop caps. Crumble pork into a wide frying pan.
• Add onions and garlic and cook over med high heat, stirring until meat is browned (about 6 min).
• Add shrimp, mushrooms, and water chestnuts and cook for 2 min.
• Stir in soy. Let cool; then discard excess pan juices.
• Fill and fold lumpia, start from a corner Diamond wise, then roll up folding the sides in, moistening wrapper edges witk egg to seal.
• (At this point, you may cover and refigerate for up to 8 hours.)
• Deep fry about 4-5 lumpia at a time at 340 deg in a deep pan 2-3 minutes.
• Drain on paper towel.
• Serve with sweet & sour sauce.

Via: astray recipes

Crispy Shrimp Balls

Ingredients:

Shrimp Balls

• 1/2 kg fresh shrimps, shelled and-finely chopped
• 1/4 cup porkfat, finely chopped
• 1/4 cup all purpose flour
• 1 tsp. salt
• 1/8 tsp. white pepper
• 10 pcs water chestnuts, finely chopped
• 1 whole egg, lightly beaten
• 2 cup bihon, vermicelli noodles, cut into 1 inch length

Sauce

• 1/2 cup banana catsup
• 1/2 cup pineapple juice
• 2 tbsp. cornstarch dissolved in
• 1 cup water
• 1 tsp. sugar
• 1 small onion, chopped
• 1/2 tsp. fine salt
• 1 small can pineapple chunks

Procedures:

Shrimp Balls

• Mix and blend the shrimps, pork fat, flour, salt, pepper, egg, and water chestnut.
• Form 2 teaspoons of mixture into balls and arrange in a baking tray refrigerate for at least half an hour.
• Soak bison noodles in water for 1 minute. Drain. Spread on a platter. Roll shrimp mixture in bihon noodles until balls are formed and well coated.
• Deep fry in hot oil, a few balls at a time, until golden brown. Drain on absorbent paper towel.
• Serve hot with sauce.

Sauce

• Boil all ingredients except pineapple chunks.
• Stir until thick.
• Add chunks one minute before removing from heat.
• Yields 1-1/2 dozen.

Via : Aquatic Filipino Recipes

Pickled Shrimp

Ingredients:

• 1 Pound Shrimp -- split in half
• 1 Cup Apple Cider Vinegar
• 3 Tablespoons Olive Oil
• 2 Tablespoons Garlic -- finely chopped
• 1 Large Onion -- finely chopped
• 5 Large Radishes -- finely chopped
• Salt And Pepper -- to taste

Procedure:

• Soak the shrimp in vinegar for 40 minutes.
• In medium skillet, saute garlic, onion and radishes in oil for 5 minutes.
• Add shrimp and vinegar.
• Season with salt and pepper.
• Bring mixture to a boil and serve.

* Good For 2 Servings

Via: wuzzle

Avocado With Shrimp Remoulade

Ingredients:

• 1/4 c Tarragon vinegar
• 2 tb Horseradish mustard
• 1 tb Catsup
• 1 1/2 ts Paprika
• 1/2 ts Salt
• 1/4 ts Cayenne pepper
• 1/2 c Salad oil
• 1/4 c Minced celery
• 1/4 c Minced green onions
• 2 lb Shrimp, cooked and peeled
• 4 md Avocados

Procedure:

• In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper.
• Slowly add oil, beating constantly with electric mixer.
• Stir in celery and onions.
• Pour sauce over shrimp.
• Marinate 4 to 5 hours in refrigerator.
• Halve and peel avocados.
• Lift shrimp out of sauce and arrange on each avocado half.
• Pass sauce.
• Good served with chilled asparagus, carrot strips, sliced beets and hard-cooked eggs.
• This is a good luncheon dish and also can be served with toothpicks as an appetizer.

Via: recipe-cookbook

Panara Shrimp (Triangle Lumpia with Shrimp)

Ingredients:

• 2 tbsp cooking oil
• 3 cloves garlic, minced
• 1 medium onion, minced
• 1/4 kg shrimps, peeled & chopped
• 2 11g MAGGI Pork Broth Cube
• 4 cups upo (bottle gourd), peeled & sliced
• lumpia wrapper
• cooking oil for deep-frying

Procedure:

• Heat oil and saute garlic and onion until limp. Add shrimps, MAGGI Pork Broth Cubes, and upo (White Gourd in English).
• Simmer about 10 min. or until cooked. Drain liquid well and cool.
• Wrap with lumpia wrapper and form into triangles, sealing edges with starch paste.
• Deep-fry until golden. Drain in paper towels to remove excess fat.

Via: Pinoy Recipe

Shrimp with Tokwa (Tofu)

Ingredients:

• 2 tbsps. hoisin sauce
• 4 tbsps. water
• 2 tbsps. MAGGI SAVOR
• 1 MAGGI CHICKEN CUBE
• 1/2 tsp. grated ginger
• 1 tbsp. cornstarch
• 2 tbsps. cooking oil
• 3 cloves garlic
• 1 stalk leek
• 1 cake tofu, cut into 1/2 inch cubes
• 1/4 kilo shrimps, shelled and deveined

Procedure:

• Combine first 6 ingredients in a bowl; set aside.
• Heat oil; saute garlic and leeks.
• Add tofu and cook until slightly brown.
• Put in shrimps, then sauce mixture.
• Simmer until thickens.
• Serve as topping to steamed hot rice.

Via: tastemycooking

Pork Binagoongan (Pork in Shrimp Paste)

Ingredients:

• 1 kilo pork (Liempo) with fat (cut into cubes)
• 2 cups of bagoong alamang (Shrimp Paste)
• 1 head of garlic (minced)
• 1 big onion (minced)
• 4 tomatoes (diced)
• 4 chili peppers (minced) or according to taste
• ½ cup vinegar
• 4 tablespoons brown sugar
• ½ cup water

Procedure:

• In a casserole, put water and boil pork in a low fire until water evaporates.
• When oil from pork starts to come out, fry it until it's lightly crispy then put in on the side.
• Saute' garlic, onion, chili and tomatoes with the oil from the cooked pork and pour pork and mix it.
• Add bagoong/shrimp paste and cook for 5 minutes.
• Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.

Via: pinoyfoodrecipe

Camaron Rebosado

Ingredients:

• 2 teaspoon sugar
• 2 teaspoons calamasi juice
• 2 cups pineapple juice
• Pinch of salt & pepper
• oil
• 1 kilo long shrimps (peeled and black vein cleaned out, but tail intact)
• 2 teaspoons baking powder
• teaspoon salt
• 2 cups all purpose flour
• 2 teaspoons hot sauce
• cup cold water
• 2 whole eggs (slightly beaten)
• 3 tablespoons banana catsup
• 3 teaspoons cornstarch diluted in 1 tablespoon of water
• teaspoons salt

Procedure:

• Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying.
• Marinate shrimps in salt & pepper and calamansi.
• In a bowl, mix water and egg. Add in baking powder, flour and salt. Mix well.
• In a deep fryer, heat oil.
• Dip shrimps in batter, let drip and deep fry in hot cooking oil until golden and crispy.
• In a sauce pot, Mix pineapple juice, sugar, catsup, hot sauce and salt.
• Bring to a boil and add cornstarch mixture, thicken.
• Serve shrimp with sweet & sour sauce.

Via: Dyaryoboy

Ginataang Hipon (Shrimp in Coconut Milk)

Ingredients:

• 2 cups coconut milk
• 2 pounds shrimp, shelled and deveined
• 1 cup water
• salt and freshly ground pepper to taste
• 1 cup pepper leaves or any green leafy vegetable in season

Procedure:

• In a medium pot, bring coconut milk and water to a boil.
• Add shrimp.
• Season with salt and pepper.
• Add pepper leaves or other leafy vegetable just before turning off heat.
• Serve hot.

Via: Food-Network

Gambas al Ajillo (Piquant Shrimp)

Ingredients:

• 8 Shrimp (16-20 count)
• 1/4 cup fresh parsley, minced
• 1 large head garlic, minced
• Pinch saffron
• 1 dried pepper, "Chile Arbol"
• Extra virgin olive oil
• ounce dry sherry
• Salt & pepper to taste

Procedure:

• Peel Shrimp. Leave the very end of the tail on.
• Cut along the back of the shrimp tail 1/8-inch and remove vein.
• Clean and set aside in cold water.
• Mince garlic, parsley. Heat olive oil in a small saucepan.
• Pour enough olive oil so that it is about <>
• Add one tooth of garlic. Use moderate heat to raise the temperature slowly.
• When the garlic tooth begins to sizzle, lower the heat slightly and add the minced garlic, parsley, saffron and shrimp.
• Break the dried pepper in half and toss it in the pan.
• Salt and pepper to taste.
• Use a spoon to gently to stir the ingredients, turning the shrimp over to cook evenly. The heat should be high enough for the ingredients to sizzle, but so high that the oil smokes and burns the ingredients.
• Add the dry sherry towards the end when the shrimp have changed color and are just about ready. Cooking time should be about 5 minutes.
• Transfer ingredients to a deep plate and serve immediately.

Note: Serves for 4 people.

Via: Epicurean