Saturday, November 07, 2015

Ginger Shrimp with Tokyo Turnips

Tuesday 27 October
We are enchanted with the white Hakurei turnips that are still turning up at the Farmers' Market, and can't miss buying a little bouquet each week.  On the hunt for suitable recipes for them, we came up with this.  (What Classicist wouldn't love a blog called The Garum Factory?)

We actually have the dried shrimp the recipe calls for, but wanted a full meal, so we left those out and defrosted a pound of regular shrimp instead.  Marinated them in Shao xing wine, sesame oil, salt, and white pepper, and after we had cooked the turnips and cleaned the wok, stir-fried them with batons of spring ginger.  
So the turnips made a tasty nest for piquant shrimp.

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