It’s the lesser known sibling of moo shu pork but if you love shrimps, or prefer seafood to meat, moo shu shrimp rice bowl is a quick and tasty dish to prepare.
I remember all those decades when I couldn’t eat shrimps because of a bad allergy. These days, I can’t seem to get enough of them. I cook shrimps almost as often as I cook fish.
A quick tip here before the recipe.
While nothing compares to fresh shrimps, if you don’t have the time or energy to peel and devein them, or if you have no use for the shrimp heads and shells (that is, if you haven’t discovered the joys of making shrimp broth from scratch), you can buy frozen whole shrimps in the grocery.
The upside of using frozen whole shrimps? The prep time is cut down to a fraction. You also get better texture because frozen whole shrimps have been treated to make them more springy.
The downside? You don’t get all the shrimp flavor that only goes with fresh shrimps.
In the end, it’s really up to you which to use, fresh or frozen.
One final note: If you choose frozen whole shimps, do check the dates on the label carefully. When they were packed and, especially, the “best before” date.
Moo Shu Shrimp Rice Bowl
- 24 large shrimps peeled and deveined
- 1 half-inch piece ginger peeled and grated
- light soy sauce
- rice wine
- 2 tablespoons tapioca or corn or potato starch, divided
- sesame seed oil
- 1 cup dried black fungus measured after rehydration
- 1 cucumber
- 3 cloves garlic
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/3 cup shrimp broth
- 2 tablespoons cooking oil
- 3 eggs lightly beaten
- Place the shrimps in a bowl. Add the grated ginger, a tablespoonful of soy sauce, a drizzle of rice wine, a tablespoonful of starch and a drizzle of sesame seed oil. Mix well. Set aside.
- Drain the black fungus and cut into one-inch slices.
- Cut the cucumber vertically into halves. Scoop out and discard the seeds. Cut the cucumber halves into slices about a quarter of an inch thick.
- Crush, peel and mince the garlic.
- In a small bowl, make the sauce by mixing together the oyster sauce, sugar, shrimp broth, a tablespoonful of starch and a tablespoonful of light soy sauce.
- Heat a tablespoon of oil in a wok or frying pan. Drizzle in a little soy sauce over the beaten eggs and whisk. Pour into the hot oil. When partially set, stir around to break into rather large lumps. Scoop out and transfer to a plate.
- Pour the remaining cooking oil into the pan. When starting to smoke, spread the marinated shrimps in a single layer. Do not move them for half a minute or so. Flip over and brown the opposite side for another half a minute.
- Add the garlic, sliced black fungus, cucumber and eggs to the shrimps. Stir fry for half a minute.
- Pour in the sauce. Continue stir frying for another minute until the sauce is thick and glossy.
- Serve the moo shu shrimp over hot rice.