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Stir-fried shrimp with seaweed

2018-12-28 01:13:06
Seaweed is underestimated among people striving to achieve a low sodium intake. Of course many kinds of edible seaweed are high in sodium, living in ocean water will do that. But there are seaweeds with low to moderate amounts of sodium. In this recipe we use one known as “Durvillaea antartica”, found in markets where there's a substantial Vietnamese population. Interestingly it's also an “old food” in Chile and apparently making a revival there.

In any case the “sea vegetable” adds a lot of character, texture and flavor to this wonderful dish. But if you try it don't stint too much on the chilies, the spiciness is definitely part of its charm!

Merinade
  • shrimp, cleaned 3/4 lb
  • ginger, chopped 1 in
  • green onions, chopped 5
  • Chinese rice wine 1 tbsp
  • molasses 1 tsp
  • toasted sesame oil 1 tsp
  • nutritional yeast 1 tsp
  • oat flour/cornstarch 1-2 tsp
  • salt 1/4 tsp
  • pepper 1/4 tsp
  1. Put shrimp in a bowl
  2. Mix the wine with molasses, then add to bowl
  3. Add 1/2 of the ginger, 1/3 of the green onions, sesame oil, yeast, salt, peppper, and a tsp of the flour or starch
  4. Mix thoroughly. The shrimp should be mildly coated with the flour. If seem to be too wet, more flour or starch can be added.
  5. Let merinate for at least 20 minutes, more time is OK.
Stir-frying
  • seaweed, per above 1/3 cup
  • mushrooms, dried 6
  • garlic, chopped 1 tbsp
  • Hot chiles, chopped 1 or 2
  • Chinese rice wine 2 tbsp
  • fish stock 1/2 cup
  • cooking oil 2-3 tbsp
  • salt 1/4 tsp
  1. Soak the seaweed in a cup of hot water.
  2. In a separate dish, soak the mushrooms in 1-2 cup hot water.
  3. The dry ingredients will need at least 20-30 minutes to rehydrate.
  4. After soaking, drain the ingredients, reserve the soaking water, make a flavorful addition to stocks, sauces, etc.
  5. Cut the seaweed into 1 inch pieces, similarly slice or quarter the mushrooms. Do not use the stems, they should be discarded.
  6. When ready to cook, heat wok or skillet then add oil.
  7. Let the oil heat up then add ginger, garlic and chiles. Saute briefly, stirring freqently. Don't let them burn.
  8. Put the seaweed in pan, saute for 2-3 minutes, stirring frequently.
  9. Add mushrooms, saute for 2 minutes or so.
  10. Now put shrimps and merinade in pan and stir-fry vigorously for a minute or so, the shrimp should cook quickly in the hot oil.
  11. Add salt and pepper, and remaining green onions.
  12. Then add the wine and the rest of the molasses wine mixture.
  13. Give it a few seconds to boil up, then put in the fish stock or dashi (or some of both).
  14. Cover the pan and let it cook for a minute, or if shrimps are very large, until they are completely cooked.
  15. At that point, adjust seasoning and it's ready to serve.
Categories: seafood Asian

About Thinair Recipes

Recipes developed with low-sodium diets in mind—so easy to use!

Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:

  • garlic, chopped 3 cloves
  • chicken stock 2 cups
  • ...other ingredients...
  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...
  3. ...next step...

Ingredient boxes show what you'll need for the numbered steps. Not too complicated!

BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)

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