Singleton 4
Shrimp Tempura with
Teriyaki Sauce,
No Meat Chop Suey
and Egg Fried Rice
Singleton 4
Joe Van R. Seguido
12-Blueberry
Shrimp Tempura
Ingredients
jumbo or medium shrimp
all-purpose flour
cornstarch
egg
water (icy-cold)
Step 1: prepare shrimp
Prepare the shrimp, by deveining them and removing the shell right up to the tail.
Next, make 4 to 5 small notches on the “belly” of each shrimp. This will prevent them from curling up
during frying.
Toss shrimp in cornstarch.
Step 2: make the batter
Mix cold egg with water in a bowl. Add flour and stir in. Do not overmix.
Dip each shrimp in batter.
Step 3: fry
Heat up oil to 340 to 360 degrees F.
Drop 3 to 4 batter coated shrimp in the pot and fry for 2 to 3 minutes per side.
Remove shrimp onto a paper towel-lined plate.
For the Sauce:
Ingredients
5 medium size ginger
4 minced garlic
1 chopped onion
3 tbsp brown sugar
4 tbsp soy sauce
1 tbsp oyster sauce
½ cup cornstarch mixture
6 tbsp water
1 pinch of salt and pepper to taste
1 tbsp cooking oil
Procedure
1. Sauté ginger until fragrant then follow up with garlic and onion
2. Add soy sauce and oyster sauce follow up with liquid ingredients
3. Strain the sauce if you like then set aside
Expert Tips:
Use icy-cold water and cold egg; this will ensure that the batter doesn’t absorb too much oil
Make the batter right before frying; if you let it sit too long, the gluten will form and the batter
will not be light and crispy
Fry 3 to 4 shrimp at a time; this will prevent crowding
and ensure that the temperature of the oil won’t drop
too much
Chop Suey
Ingredients
3 tablespoons cooking oil
4-5 cloves garlic, minced
1 large yellow onion, sliced
1 medium carrot, sliced crosswise into thin pieces
1 1/2 cup cauliflower florets
1 1/2 cup broccoli florets
1 1/2 cup cabbage, chopped
1/2 cup red bell pepper, sliced into squares
1 Chayote, chopped
1/4 teaspoon ground black pepper
2 tablespoons cup soy sauce
1 tablespoon oyster sauce
1/4 – 1/2 cup water
FOR THE SLURRY:
1 tablespoon cornstarch
1/4 cup water
Procedure
1. Heat cooking oil in a wok or pan over medium-high heat.
2. Sauté onion. Once the onion is transparent, add the garlic and continue until it is fragrant.
3. Add carrots, cauliflower and broccoli. Stir for 2 minutes.
4. Add cabbage, bell pepper and Chayote. Toss and stir for 2 minutes.
5. Add soy sauce, oyster sauce and water. Let it boil for 5-7 minutes.
6. MAKE SLURRY: In a small bowl, add 1 tablespoon of cornstarch and dilute in 1/4 cup water. Add
the slurry sauce onto the vegetables. Toss, cover and cook for 2-3 minutes.
7. Transfer to a serving plate and serve.
Egg Fried Rice
Ingredients
3 tbsp cooking oil
4 eggs, beaten with pinch of salt
4 cups cold rice
2 tbsp soy sauce
pinch of salt
4 green onions, sliced
Procedure
1. Heat a wok or a skillet over high heat; add 1 tbsp cooking oil and swirl to coat. Pour beaten eggs
into the wok and scramble.
2. When the eggs are cooked 3/4 way, add remaining 2 tbsp cooking oil and cold jasmine rice.
Breakdown rice and mix it with eggs.
3. Add soy sauce around the edge of the wok, so it will burn slightly for the smoky umami flavor.
Add salt to your taste and mix everything well. Reduce heat to low if you need to.
4. Turn off the heat, stir in green onions. Garnish with sesame seeds if you’d like to! Enjoy with any
other dishes you decided to serve with!
Reference (Link Source from the Ingredients):
Shrimp Tempura
https://www.crunchycreamysweet.com/shrimp-tempura/
Chop Suey
https://asliceofkate.com/2020/10/26/no-meat-chop-suey-filipino-style-stir-fry-vegetables/
Egg Fried Rice
https://seonkyounglongest.com/easy-egg-fried-rice/
