Marinated tiger shrimp stir-fried in a wok with rice noodles, vegetables and an aromatic ginger-scallion base. A light, nourishing Asian dish full of umami, finished with sesame and scallions.
- Category
- main course
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Ginger, scallions and wok cooking warm the body and support digestion.
Ingredients
- Large tiger shrimp – 40, peeled and headless
- Rice noodles – 200 g soaked weight
- Zucchini, daikon radish – 50 g of each, cut into 1/2 cm slices
Ginger-chive oil
- Neutral oil – 200 ml
- Ginger – 20 g, finely chopped
- Chives – 20 g, finely chopped
Shrimp marinade
- Zdravý shot (our house health shot) – 10 ml
- Shaoxing wine – 100 ml
- Tamari sauce – 50 ml
- Sesame oil – 10 ml
Ginger-scallion paste (10 tbsp)
- Ginger – 50 g
- Chives – 50 g
- Scallions – 100 g
- Zdravý shot – 20 ml
- Lime juice – 2 tsp
- Tapioca starch – 5 g
Oyster base (20 tbsp)
- Shanxi vinegar – 50 ml
- Oyster sauce – 150 ml
- Shaoxing wine – 100 ml
- Garlic – 1 clove, grated
Method
- Marinate the shrimp and let them rest in the fridge for at least 40 minutes.
- Put the ingredients for the flavored oil in a small saucepan and simmer over low heat for about 15 minutes, then strain and set the oil aside.
- Soak the rice noodles in cold water.
- Blend the paste ingredients thoroughly and season as needed.
- Stir together the base ingredients.
- Blanch the shrimp in boiling salted water for 2 minutes, cool them and dry them well.
- Heat the flavored oil in a pan, stir-fry the vegetables, then sear the shrimp on one side until golden.
- Add the oyster base, 50 ml of boiling water and the noodles; take the shrimp out and let the noodles cook gradually for about 4 minutes, adding water as needed.
- Add the paste and the shrimp, and adjust the consistency as needed.
Serving
Serve the shrimp with the noodles and garnish with scallions and sesame.
Key ingredients
- Rice noodles
- Gluten-free noodles made from rice flour; a filling base for wok dishes.
- Ginger
- Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Sesame seeds
- Calcium, healthy fats and lignans; toasted, they add umami and depth.
- Tamari sauce
- Gluten-free soy sauce — deep umami without animal products.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Zucchini
- Light, high in water, gentle on the stomach.
- Shrimp
- Lean protein, selenium and vitamin B12.
Why it’s good for the body
- Shrimp are a lean source of quality protein and trace minerals.
- Ginger and chives support digestion and circulation.
- Rice noodles are a gluten-free, filling base for the dish.
Traditional and functional notes on the ingredients — not medical claims.