Ginger Shrimp & Glass Noodles / Goong Ob Woon Sen
Ginger shrimp and glass noodles or in Thai is call , goong ob woonsen ( กุ้งอบวุ้นเส้น) is a classic Thai dish that’s easy to make and the best easy dish to impress people. It’s a simple dish with the flavors that really stand out in this dish are black pepper and ginger. Hope you enjoyed the recipe. #GoongObWoonSen #ThaiGlassNoodlesWithShrimp
Sauce:
1 Tbsp soy sauce
4 Tbsp oyster sauce
3 Tbsp black sweet soy sauce or dark soy sauce 1 Tbsp
½ Tbsp sugar
½ tsp salt
1 tsp toasted sesame oil
1 Tbsp chinese cooking wine (optional)
½ Tbsp black pepper
150 ml water
The Rest Ingredients
100 g dry glass noodles (bean vermicelli or bean threads)
8-10 medium shrimp, head on, shell on if possible
4-5 cilantro stems
5-6 cloves garlic
10 slices ginger
40 g Bacon
1 cup sliced green onionleaves
1 cup sliced Chinese celery leaves
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About Me :
I am a Thai chef instructor who’s highly skilled in Royal Thai cooking, Thai authentic food and Thai carving fruit and vegetable .Thai cooking which is I am passionate about Cooking is all about my inspiration and motivation that drives me to develop my Thai cooking skills to my best. as I am original Thai Chef, I decided to make this channel to share everyone about Thai cooking because I would like to introduce my truly Thai cooking skills to everyone who’s interested in Thai food and also bring historical of Thai taste to your own home.
I am now live in Montreal Canada, but I go home to Thailand every year to see my family, to stay in touch with my culture and to find more interesting things to share with you all.
Master Chef Ramida
By Ramida Inthanoochit
Stir Fry Garlic Ginger Shrimp Quick and Easy Recipe
In this recipe I will show you how to cook Stir Fry garlic ginger Shrimp .
This the best way to cook shrimp. So easy to make, in just a few minutes..you got that delicious and very tasty sealed shrimps flavor that you love.
Ingredients.
Shrimps
Garlic
Ginger
Salt
Sugar
Oil
Ginger Shrimp & Glass Noodles Recipe (Goong Ob Woonsen) กุ้งอบวุ้นเส้น
This is something I always order without fail whenever we go to a seafood restaurant in Thailand! Glass noodles and shrimp are cooked together in a pot with lots of ginger, garlic and pepper. It's such a classic, with a unique flavour that makes it an iconic dish of Thai seafood restaurants.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Shrimp with Ginger and Garlic Sauce, Cantonese style and a great appetizer 白灼虾
#CantoneseShrimp #CantoneseFood #GingerAndGarlic #Steamed #ChineseFood
Shrimp with Ginger and Garlic Sauce is so simple to make and a great appetizer. If you don't have seafood flavored soy sauce, just substitute with light soy sauce. Happy Holidays!
My saucepan:
Seafood flavored soy sauce:
Ingredients:
1/2 pound shrimp, 50/60 count
4 ginger slices
4 pieces of white part of green onions
For the sauce:
1 tbsp canola or vegetable oil
1 tbsp minced ginger
1 tbsp mince garlic
3 tbsp seafood flavored soy sauce or light soy sauce
chopped green onion
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Light Soy Sauce
Dark soy sauce
Dark Vinegar
Shao Xing Cooking Wine
Oyster sauce
Spicy broad bean paste (Doubanjiang)
Fermented black bean sauce
Sichuan peppercorns
Sichuan Green Peppercorns
Sichuan Yibin Ya Cai
Dry Noodle
Vermicelli Bean Threads
Rice Cake
Sweet Potato Noodles
Soft Tofu
⭐️????????????????’???? ???????????????????????????????????????????? (???????? ????????????????????????????)
Zojirushi Rice Cooker
Ceramic Wok
Carbon steel wok
Cutting Board
Salt and Pepper Wood Containers
Bamboo Steamer
Stainless Steel Steamer
Steamer Plate Holder
Electric Hot Pot
Dual Sided Hot Pot
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12-Inch Stir Fry Pan
14-Inch Stir Fry
10-Inch and 12-Inch Skillets
3-1/2-Quart Saucepan
Rice Cooker
Emojoy 15 Piece Knife Set
Silicone Spoon Set
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Canon EOS Canon EOS 70D
Canon EOS Canon T3i
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Save this 10-minute Chinese Ginger Garlic Shrimp recipe and thank me layer!
Ingredients:
Neutral oil 2 Tbsps
Ginger 3- 4 slices
Garlic 1 Tbsp chopped
Large raw shrimp or prawns (peeled, deveined and PAT DRIED with Paper towel 1 lb.)
Rice or Shaoxing wine 1 Tbsp
Oyster sauce 2 Tbsps
Soy sauce 1 tsps
Sugar 1 tsp
White pepper to taste
Chicken broth 1/2 cup
Red chili pepper 1 chopped or chili flakes 1/2 tsp
Cornstarch slurry (Corn starch 1 Tbsp + cold water 1 Tbsp) Green onion 1 chopped
Steps:
Heat oil on high. Add ginger and garlic. Stir fry till fragrant, stirring constantly.
Add shrimp. Stir fry till slightly pink on the outside. About 50% cooked.
Add rice wine, oyster sauce, soy sauce, sugar, white pepper and chicken broth. Bring to a boil, stirring constantly.
Add chili. Drizzle in cornstarch slurry, stirring constantly.
Stir in green onion. Serve immediately with rice.
Notes:
This dish cooks very quickly over high heat. Prepare all ingredients before starting.
Watch the garlic. It burns easily.
Avoid overcooking shrimp. It usually only takes about 3-5 minutes total, to fully cook shrimp on high heat, depending on their size.
When making cornstarch slurry, mix corn starch and cold water thoroughly till cornstarch completely dissolves. Give it another quick mix right before use.
#chinesefood #chineserecipe #shrimp #quickrecipe #easyrecipe
BETTER THAN TAKEOUT - 15 Mins Shrimp and Broccoli Recipe
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Shrimp and broccoli in garlic sauce is a classic Cantonese dish. It is super healthy, delicious and It takes about 15 minutes to make.
To marinate the shrimp
14 oz 400 grams of Shrimp
1/4 tsp of salt
1 tsp of paprika (Amazon Link -
1/3 tsp of black pepper
2 tsp of vegetable oil
To make the sauce:
1/2 cup of water
1/2 tsp of sugar
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1/2 tbsp of hoisin sauce (Amazon Link -
1 tsp of dark soy sauce
2 tsp of cornstarch
Others
2-3 tbsp of vegetable oil to stir fry
12 oz 340 grams of broccoli
8 cloves of garlic, diced
1/2 tbsp of ginger
A few red dried chilies (Amazon Link -
2 tbsp of water
Instructions
Use paper towels to dry the shrimp then season it with 1/4 tsp of salt, 1 tsp of paprika, 1/3 tsp of black pepper, and a drizzle of vegetable oil. Mix well and set it aside.
Cut the broccoli into florets. Some people will throw out the stems. Let me share a wonderful way to use the stems. Peel the skin and cut them into quarters. Pickle them just like how you will pickle cucumbers. You will be surprised by how good they taste.
Dice 8 cloves of garlic and 1/2 tbsp of ginger. Optionally, cut open a few dried red chilies to spice up the dish, you can also use chili flake if you want.
Before we turn on the heat, let’s put the sauce together: 1.5 tsp of cornstarch, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1/2 tbsp of hoisin sauce, 1/2 tsp of sugar, 1 tsp of dark soy sauce, and 1/2 cup of water. Mix well.
Turn the heat to high and heat your wok until it is smoking hot. Drizzle in a few tbsp of oil and swirl it around to cover the bottom. Toss in the shrimp. The wok is super hot. You only need to stir the shrimp for a couple of minutes and they should turn nice and pink. They are not completely cooked through yet. The inside is still a bit translucent. That is the point you want to take them out. Don’t worry, we will cook them further later.
Make sure you tilt the wok to leave the oil behind. We will use that to stir fry the vegetables. Turn the heat back on medium and throw in the garlic, ginger, the optional red dried chilies, and the broccoli. Toss for a minute or 2. Add a splash of water from the side of the wok. Quickly put on the lid to trap the steam so it cooks the vegetables through. This way, the broccoli is stir-fried then semi-steamed, which tastes so much better than just blanched broccoli.
Pour in the sauce. Introduce the shrimp back into the wok. Toss for a couple of minutes or until the sauce is thickened. And you are done.
Videography / Editing by Austin Schargorodski -