Crystal Shrimp??

Leigh14

So, there is this shrimp at this Chinese restaurant that I really love. It's called Crystal Shrimp. It's shrimp with this white, creamy, coconut-ty sauce on it. I've searched and searched and searched for a recipe that sounds exactly like this stuff... but I can't find it!

I'm sure it's really bad for you... but I'd like to have the recipe so I can hopefully healthify it. :flowerforyou: It's *so* yummy.

There's a similar dish at another local Chinese restaurant and it's called Mayo Shrimp. But... it doesn't have the same coconut taste.

Anyone know what I'm talking about or have any similar recipe??

Leigh14

So, there is this shrimp at this Chinese restaurant that I really love. It's called Crystal Shrimp. It's shrimp with this white, creamy, coconut-ty sauce on it. I've searched and searched and searched for a recipe that sounds exactly like this stuff... but I can't find it!

I'm sure it's really bad for you... but I'd like to have the recipe so I can hopefully healthify it. :flowerforyou: It's *so* yummy.

There's a similar dish at another local Chinese restaurant and it's called Mayo Shrimp. But... it doesn't have the same coconut taste.

Anyone know what I'm talking about or have any similar recipe??

Dave198lbs

call the restaurant and ask? the most they can do is say no,....then bribe the busboy

FitnessGeek

Hmm, crystal shrimp, as I know it, does not usually have coconut in it...but I saw this recipe when I was searching for you. This kind of coconut shrimp is often served at Chinese restaurants and buffets, so maybe this is what they were calling crystal shrimp?

Shrimp in Coconut-milk Sauce
serves 4
1-1/2 cups boiling water
2 tablespoons butter
1 pound medium shrimp
1 tablespoon onion, chopped
2 tablespoons rice flour
2 tablespoons cold water
1 tablespoon coconut cream, sweetened can
salt & pepper to taste
1 ea. Coconut, grated

Combine grated fresh coconut and boiling water.
Let it stand for 15 minutes; strain, pressing liquid from solids.
Reserve 1/2 cup of the coconut meal and all the juice separately.
Heat butter in 9 inch skillet over medium-low heat until foam recedes.
Add shrimp and onion.
Cook stirring constantly, 3 minutes.
Season to taste with salt & pepper.
Remove shrimp and reserve.
Pour reserved coconut juice into skillet; heat to boiling.
Mix rice flour and cold water in small bowl; stir into heated coconut juice.
Cook over medium heat, stirring constantly, until thickened, about 4 minutes; reduce heat.
Simmer covered 10 minutes.
Stir in sweetened cream of coconut (optional) and reserved shrimp.
Heat until hot.
Taste and adjust seasonings.
Stir in 1/2 cup of reserved coconut meat.
Serve immediately.

Sound close?

Leigh14

Yes! Minus the onions and grated coconut. :flowerforyou:

I'll hold onto that recipe and give the restaurant a call, too. Not sure if they'll want to give it out, but I guess I can try!

Thanks to both of you.