{"id":210,"date":"2009-09-16T16:10:53","date_gmt":"2009-09-16T23:10:53","guid":{"rendered":"http:\/\/www.cchsu.com\/art-en\/?p=210"},"modified":"2009-09-16T16:10:53","modified_gmt":"2009-09-16T23:10:53","slug":"basil-shrimp","status":"publish","type":"post","link":"https:\/\/www.cchsu.com\/art-en\/2009\/09\/16\/210\/","title":{"rendered":"Basil Shrimp"},"content":{"rendered":"<p><a href=\"http:\/\/www.flickr.com\/photos\/24238190@N00\/3915028580\/\" class=\"tt-flickr tt-flickr-Medium\" title=\"IMG_0935\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"http:\/\/farm4.static.flickr.com\/3440\/3915028580_bc0102052e.jpg\" alt=\"IMG_0935\" width=\"500\" height=\"375\" \/><\/a> <\/p>\n<p>Well, this is a super simple dish.  Again, please do not expect Michelin grade presentation \ud83d\ude42<\/p>\n<p>Materials<\/p>\n<ul>\n<li>Shrimps without shell 2 lb (It&#8217;s better be big shrimps, such as 21-30)<\/li>\n<li>Sweet basil<\/li>\n<li>Green onions, ginger, garlic, diced to small pieces and add as much as what you like<\/li>\n<\/ul>\n<p>Steps<\/p>\n<ol>\n<li>Quick boil thawed shimps.  The trick is doing it really fast: put shimps on a sieve, and move the sieve to boiling water.  Count to three and take it out, the surface of shrimp shall turn pinky red already.<\/li>\n<li>Add 1 tbs oil to wok, heat to very high temperature and put in green onions, ginger and garlic.  When you smell them, add shrimps and basil, then 1 tbs rice wine and 1\/4 tsp salt.  Wok sautee and add some sesame oil before serving.<\/li>\n<\/ol>\n<p>Notes<\/p>\n<ul>\n<li>There&#8217;s only one trick for this dish, that is, you need to be REALLY fast.  Slow cooking will make the shrimp overly cooked and thus not tasting good.<\/li>\n<li>Traditional Chinese\/Taiwanese cooking will coat the shrimps with tapioca powders and quick fry them.  This indeed guarantees juicy tender shrimps.  However, it&#8217;s not good for fat uncles with slow metabolism like me \ud83d\ude00<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Recipes for Chinese-style Basil Shrimp.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"_links":{"self":[{"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/posts\/210"}],"collection":[{"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/comments?post=210"}],"version-history":[{"count":2,"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/posts\/210\/revisions"}],"predecessor-version":[{"id":212,"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/posts\/210\/revisions\/212"}],"wp:attachment":[{"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/media?parent=210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/categories?post=210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/tags?post=210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}