Fisherman's shrimp with Chinese chives from Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on January 31, 2020

    Made this back in August when I had some Chinese chives (garlic chives) growing in my herb bed. A fabulous dish--highly recommended. It's fairly easy too, not too involved and weeknight do-able. I would like to try it with the salted chiles at some point.

  • stockholm28 on May 07, 2017

    I finally got around to making this; it has rave reviews on the chowhound COTM thread. It was very good, although I had no potato flour for the marinade so substituted half cornstarch and half rice flour. It didn't turn the pretty golden brown color in the photo. I will also cut back on the oil next time. This was quite flavorful and I will definitely make this again. I wouldn't hesitate to make this with regular chives.

  • PrincessK on January 20, 2011

    Try this with garlic scapes in spring. p. 177 (RCC)

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