I’m excited to share with everyone my first guest post from a fellow blogger friend Brian Jones from Krumpli.co.uk. If you get a chance, go and visit his page to see tons of excellent recipes fresh from his garden in Hungary! He also has AMAZING photography to go along with each post. I suggested he share some sort of seafood recipe, since I am a huge seafood fan, and even though it’s a lot harder to come by where he’s from, he managed to find some shrimp to make this awesome shrimp stir-fry!
Read more below:
I’m delighted that Whitney has given me the opportunity to introduce myself to you all, I’m Brian and I waffle on endlessly about food over at Krumpli, I’m originally from the UK but myself and my wife jacked in our real world jobs back in 2008 and moved to a small holding in rural Hungary where we try and grow most of what we eat, not to mention the 100 odd litres of wine we brew a year. I’m a bit of a magpie when it comes to recipes and cook a huge array of global food usually involving ingredients from our garden.
Alas it is the end of Winter here and whilst it has not been as brutal as some we face fresh food is definitely a little thinner on the ground that at other times of the year. For us that means we rely on our freezer and store cupboard staples, so when Whitney asked me to produce something for her site I thought I would combine one of her favourite ingredients, shrimp, with one of my favourite ways of cooking, stir fry and my Shrimp Stir Fry loaded with garlic, ginger and a wee kick of Chili! This dish is stupidly simple and whilst there maybe ingredients that a few of you are unsure of but they are really common in Chinese food and will be available from all good Asian stores.
I was born in the city of Birmingham in the UK in the mid 1970’s, Britains second city, a multi cultural industrial heartland and a place where I was surrounding by global flavours from the youngest of ages, so my food is just as influenced by the flavours of China, India, North Africa and the Arab States as it is by traditional British flavours. Considering that I live in a small village (Pop: 180ish) and grow most of what I eat, my recipes are remarkably diverse and I would love to see a few of you in the coming weeks over at Krumpli, I like to share my endless rambling with new people and would really love to hear what you think of my Shrimp Stir Fry, don’t worry you can respond here, I’ll get your messages as I stalk Whitney’s site on a regular basis!
- Add the ginger, garlic, light soy sauce and chili to the shrimp and allow to steep for an hour.
- Cook your noodles as recommended on the packet and then refresh in cold water.
- Put your wok on a fierce heat and when it is shimmering add in the oil and fry the onions for 30 seconds.
- Then add in the shrimp with all of the marinade ingredients and fry for a further 2 minutes ensuring you keep things moving all of the time.
- Throw in the drained noodles along with the mirin, dark soy sauce and chingkiang vinegar bring the noodles to temperature and combine all of the ingredients together which should take a maximum of one more minute.
- Remove from the heat and stir in the sesame oil and serve with optional toasted sesame seeds
- As with all stir fries things happen really quickly so get all of your ingredients prepped and measured prior to starting.
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Excited to share another awesome project that includes one of my recipes! This is The Great Big Book of Green Smoothies that's just gone on sale for only $5. It features over 40 Green Smoothie easy-to-follow recipes from some of the web's best food bloggers, and a picture to go along with each.
Click the picture to find out more!
View my other e-books HERE.
