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Shrimp W/ Lemongrass

bigguy136
bigguy136 Posts: 1,362
edited October 2012 in EggHead Forum

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!image

 

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Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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Comments

  • Village Idiot
    Village Idiot Posts: 6,959
    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 !!!!!
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • bigguy136
    bigguy136 Posts: 1,362

    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?

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • travisstrick
    travisstrick Posts: 5,002
    That looks great. Way to go.
    Be careful, man! I've got a beverage here.
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  • Village Idiot
    Village Idiot Posts: 6,959
    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.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • bigguy136
    bigguy136 Posts: 1,362
    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.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • Village Idiot
    Village Idiot Posts: 6,959
    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.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Richard Fl
    Richard Fl Posts: 8,297
    edited October 2012
    image

    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.

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  • Tjcoley
    Tjcoley Posts: 3,551
    Looks like I gotta get me a wok.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • bigguy136
    bigguy136 Posts: 1,362
    I have both cornstarch and sugar in my marinade. Sounds like something I need to tweak. Thanks for the insight.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
    Tjcoley said:
    Looks like I gotta get me a wok.

    +1

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

    Flint, Michigan
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  • Village Idiot
    Village Idiot Posts: 6,959
    edited 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)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Mickey
    Mickey Posts: 19,674

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

    Travis, not so much... :ar!

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • travisstrick
    travisstrick Posts: 5,002
    Arrrrrrrrrrrrrr :ar!
    Be careful, man! I've got a beverage here.
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  • bigguy136
    bigguy136 Posts: 1,362

    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!

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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