This one’s based on a Tam family recipe. Growing up, each perfect, pink shrimp had to be closely guarded on your plate. Turn away for even a moment and that was it. Your shrimp which you’d been saving all meal was in your smiling cousin or uncle’s mouth.
- 1 lb shrimp
- 2 cloves garlic
- 2 shallots
- 1/4 lb of snow peas
- salt and pepper
- 1 teaspoon of corn starch
Peel and devein your shrimp. Mince the garlic and finely slice the shallots. Salt and pepper the shrimp in a shallow, add the corn starch and stir. De-string the snow peas.
Blanch the snow peas in some lightly salted water for a minute and transfer them to a bowl of cold water to stop the cooking process.
Add a few tablespoons of olive oil to a large saute pan and heat it on high heat until it shimmers. Add the garlic and shallots and bloom their flavor for 20 seconds. Add the shrimp in a even layer.
The shrimp will be ready to flip when they’ve turned white on the sides. Flip the shrimp and continue cooking for 3-4 minutes. Give the shrimp another hit of soy sauce, salt and pepper and that’s it. In terms of plating start with a bed of the peas and spoon the shrimp on top.