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Shrimp in Endive Boats

by Dorothy Huang

 (Yields 24 to 30)
1/2 pound medium-sized shrimp with shells
1/8 teaspoon pepper
Seasoning sauce:
            1 teaspoon cornstarch
            2 tablespoons water
            1 tablespoon oyster sauce
            1 teaspoon chili garlic sauce
1/4 pound Chinese long beans (about 1 cup, chopped)
2 tablespoons cooking oil
1 tablespoon chopped garlic
1/2 tablespoon shredded ginger
2 green onions, chopped
1/2 cup diced red bell pepper
1/2 teaspoon salt
3 Belgium endives, separated into individual leaves
2 tablespoons roasted sesame seeds

To Prepare Ahead:

  1. Shell, devein, and rinse shrimp.  Drain thoroughly.  Cut shrimp into 1/4-inch pieces crosswise. Transfer to a bowl.  Mix with pepper.

  2. Combine seasoning sauce in a small bowl.

  3. Cut off the tips from long beans and cut into 1/4 inch pieces.


To Cook:

  1. Bring 2 cups of water to a boil in a saucepan over high heat. Blanch Chinese long beans for 2 minutes.  Remove and drain well.

  2. Heat 2 tablespoons oil in a wok over high heat. Add garlic, ginger, green onions, and shrimp. Stir-fry for 1 minute.  Add bell pepper, long beans, and salt to the wok.  Stir-fry for 30 seconds. Pour in seasoning sauce. Stir until thickened.  Remove.

  3. Divide the content onto 24 to 30 endive leaves. Sprinkle sesame seeds on top.

© Dorothy Huang, 2005


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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