Shrimp W/ Lemongrass

bigguy136 · October 2012

I made this last month at our local Eggfest and went over good (except I used cheaper chicken). I wanted to post photos but I was cooking by myself and there was too much going on to get photos. Here is what it looked like.

Thank you Gary for informing us of a wok on the egg. Love it!

Village Idiot · October 2012

Looks like you've shot up to the top, Grasshopper.

Nice seasoning on your wok.

Nice hot fire underneath

Food not too full in the wok.

Scrumptious plated meal.

I bet it tasted great !!!!!

bigguy136 · October 2012

Thanks!. A wise man once said to always apply a thin coat of olive oil on my wok to prevent rusting. Then when I put the wok on for my following cook, watch for a faint smoke and I know the wok is hot enough. Good advice.

On a side note, I always have something that is burning/ sticking to my wok (first photo with the shrimp). I have a little sugar in my mixture and I think that is what's sticking. Any thoughts?

travisstrick · October 2012

That looks great. Way to go.

Village Idiot · October 2012

bigguy136 said:

On a side note, I always have something that is burning/ sticking to my wok (first photo with the shrimp). I have a little sugar in my mixture and I think that is what's sticking. Any thoughts?

I'm not following. When your wok is hot, add some peanut oil (or grapeseed) and swirl it around the sides. When you are cooking your shrimp, keep it moving with your spatula. You shouldn't have any sticking.

bigguy136 · October 2012

I get a big 'goo ball' that builds up on the spatula and a little on the wok. I have to scrape it off the leading edge of the spatula as I'm cooking.

Village Idiot · October 2012

hmmm. Maybe you're not adding enough peanut oil to begin with. You shouldn't have to add alot, maybe 2 tablespoons, but that should stop any "goo balls" when cooking your shrimp.

Richard Fl · October 2012

Nice cook. If you have any cornstarch and sometimes sugar in your marinade of the shrimp or sauce the high heat will make it sometimes clump up even if stirred constantly. The stirring will gather cornstarch or sugar at the tip of the spatula and cause it to thicken and appear gooey. You are basically stirring that which sticks to the wok and gathering it at the tip of the spatula.
My guess from your first photo is cornstarch, but maybe sugar also.
In the above picture the chicken was marinated in sherry, cornstarch and white pepper of about 30 minutes and a little goo appeared in the beginning.
As the cook progresses think of it as de-glazing the wok.

Tjcoley · October 2012

Looks like I gotta get me a wok.

bigguy136 · October 2012

I have both cornstarch and sugar in my marinade. Sounds like something I need to tweak. Thanks for the insight.

Fred19Flintstone · October 2012

Tjcoley said:

Looks like I gotta get me a wok.

+1

Looks like Grasshopper has snatched the pebble from Master Po's hand!

Village Idiot · October 2012

Fred19Flintstone said:

Looks like Grasshopper has snatched the pebble from Master Po's hand!

Then, it is time for him to leave the Shaolin Temple.

Grasshopper, remember that a wise man walks with his head bowed. Do not let this victory cause self-satisfaction. Be humble, like the dust.

Master Po (aka VI)

Mickey · October 2012

When you have VI and Richard saying good things about your cook: I salute you.

Travis, not so much... :ar!

travisstrick · October 2012

Arrrrrrrrrrrrrr :ar!

bigguy136 · October 2012

When you have VI and Richard saying good things about your cook: I salute you.
Travis, not so much... :ar!

I just feel honored that you guys/ gals are willing to help me. I really appreciate all of your help!

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Shrimp W/ Lemongrass

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