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QUICK & EASY CHINESE 70 Everyday Recipes by Nancie McDermott photography by Maren Caruso Chronicle Books November 2008 $19.95/paperback Full-color photographs ISBN: 978-0-8118-5930-1 Back to book information Printer-friendly page

A simple ginger-soy marinade seasons shrimp in less than an hour and a brief blast of heat — whether it's a quick turn on the grill, in a grill pan, or in a hot oven — bestows fantastic flavor and color. You can enjoy them with your favorite salsa or a spicy-hot dipping sauce.

For the Shrimp
1 tablespoon finely chopped fresh ginger
2 teaspoons chopped garlic
1 tablespoon soy sauce
1/2 teaspoon Asian sesame oil
1/2 teaspoon sugar
1/2 teaspoon salt
1 pound medium shrimp, peeled and deveined

In a medium bowl, combine the ginger, garlic, soy sauce, Asian sesame oil, sugar, and salt, stirring well to dissolve the sugar and salt. Add the shrimp and turn to season them evenly with the marinade. Cover, and place in the refrigerator for 30 minutes, or as long as 2 hours.

To cook the shrimp, place them on skewers if using, or on the lightly oiled surface of a hot grill. Cook 2 minutes on one side, and then turn to cook the other side for 1 to 2 minutes more. Cut into a large shrimp at its plumpest part to see whether it is cooked through completely.

Transfer the shrimp to a serving plate and serve hot or warm with Sweet-and-Sour Dipping Sauce.

I love the sunset color and piquant flavor of this simple dipping sauce. Its bright, tangy flavor complements almost anything grilled or fried. You can use the liquid from a can of pineapple rings or pineapple chunks if you don't have pineapple juice proper.

1/3 cup pineapple juice
1/3 cup white vinegar or apple cider vinegar
1/3 cup sugar
1 tablespoon ketchup
1 teaspoon salt
2 tablespoons water
2 teaspoons cornstarch

In a medium saucepan, combine the pineapple juice, vinegar, sugar, ketchup, and salt. Stir everything together well. In a small bowl, combine the water and cornstarch and stir until smooth.

Bring the pineapple juice mixture to a gentle boil over medium heat, and cook for 2 minutes, stirring often to dissolve the sugar and mix everything well.

Stir in the cornstarch mixture, watching as the sauce becomes first cloudy and then clear within just a few seconds. Stir well as it thickens to a satiny smooth texture with big bubbles, about 15 seconds more. Remove from the heat, transfer to a bowl, and cool to room temperature. Transfer to a jar and refrigerate for up to 3 days.