Special Feature: Products Sally Recommends

Chinese Curry Shrimp with Cauliflower

by Dorothy Huang

Serves 2-4

1/8 teaspoon freshly ground pepper

1 small cauliflower, about 1 pound (rimmed weight)

 

Seasoning sauce:

1 teaspoon cornstarch

4 tablespoons half & half

1 tablespoon oyster sauce

1 tablespoon soy sauce
1 tablespoon dry sherry

 

5 tablespoons cooking oil

1/4 teaspoon salt

1/3 cup chicken broth

1 tablespoon chopped garlic

1/2 tablespoon shredded ginger

2 teaspoons curry powder

Garnish: carrot shreds and green onion shreds

 

To Prepare Ahead:

 

  1. Shell, devein, rinse, and drain shrimp. Mix with 1/8 teaspoon ground pepper.

 

  1. Wash cauliflower, trim and cut it into bite-sized florets, about 5 cups.

 

  1. Combine seasoning sauce ingredients- cornstarch, half & half, oyster sauce, soy sauce and dry sherry together in a small bowl.

 

To Cook:

 

  1. Heat 2 tablespoons oil in a wok over high heat. Add cauliflower and salt. Stir-fry for 1 minute. Pour in 1/3 cup chicken broth, cover and cook over medium-high heat for 2 minutes. Remove to a plate.

 

  1. Wipe wok with paper towels. Heat 3 tablespoons oil over high heat. When hot, add garlic, ginger, and shrimp. Stir-fry for 1 minute. Add curry powder. Stir until shrimp is cooked, about 2 minutes.

 

  1. Add cauliflower to wok. Pour in seasoning sauce.  Stir until thickened.  Transfer to a serving platter. Garnish with carrot and green onion shreds.


Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In




Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory