4 (Thu) August 2011
Shrimp with Mushrooms and Cauliflower in Corsino Sauce
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
I’m calling this “Corsino Sauce” because the recipe is an amalgamation of sauces in the Korean tradition of Chinese cooking – part cor, part sino – involving some combination of oyster sauce, soy sauce, rice wine, stock, sesame oil, garlic, and ginger. It’s one of my go-to recipes, maybe even a signature.
1. Peel and devein shrimp, setting aside the shells.
Tip: Any seafood or meat (or none at all) will work fine with this sauce. Shrimp is ideal because it’s simple to prepare, especially if it comes shelled and deveined, which is okay for convenience but lacks the flavor of whole shrimp, and cooks quickly in the pan. With chicken, by comparison, I first cut it into bite-sized pieces and either grill or deep fry them before incorporating them into the stir-fry.
2. Combine shells + water + trimmings in a pot, bring to the boil, skim any foam that rises to the surface, simmer for about 30 minutes until the liquid is reduced to about 1 cup, and strain.
Tip: Chicken or vegetable stock – or just water, really – will suffice.
3. Meanwhile, mince the garlic + daepa + ginger, slice the onion + celery + mushrooms + cauliflower, and slice the scallions.
4. Dissolve the corn starch in water.
5. Add 1 tbsp of oil to a wok on high heat; when the oil begins to smoke, add the shrimp, toss for 30 seconds until the edges begin to caramelize, and set aside.
6. Add the remaining 1 tbsp of oil + celery + mushrooms + cauliflower and toss for 30 seconds until the edges begin to caramelize.
Tip: Certain hard vegetables that are bitter when raw, like broccoli, may require precooking before the stir-fry. If a stock is being prepared at step 2, use a strainer to dunk the vegetables in the boiling water for about 30 seconds and remove. Or, if parboiling is too much of a hassle, lower the heat to medium when adding the oil and stir-fry the vegetables for an additional minute or so, then increase the heat back to high and proceed.
7. Add the garlic + leek + ginger and toss for 30 seconds until fragrant.
8. Reincorporate the shrimp, add the rice wine + soy sauce, and toss for 30 seconds until all the components are thoroughly seasoned.
9. Add the stock + sugar + white pepper + oyster sauce and stir for about 30 seconds until well mixed, then add the corn starch slurry and stir until the sauce thickens.
10. Removing from the heat, add the sesame oil and toss a couple times to incorporate.
11. Garnish with the scallions and serve.
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