Hi everyone, today I am going to show you how to make a shrimp and lamb stew.
The main ingredients are, lamb, shrimp and white radish, daikon.
Please refer to the description down below or go to my website for a detailed recipe.
First off, clean the lamb and then cut them into a 2-3cm chunks. Heat a pan, drizzle in some oil, and cook over medium heat.
Here I am using the leg part for a tender texture.
Next up, shrimps.
Cut off the beard and the pointy tip.
Now you leave a hole on its head.
Stick in the pointy part or a toothpick, and then jab out the organ inside.
This is not edible.
So better get rid of it.
Make a shallow cut along the back of a shrimp, and then pull the digestive track out with a toothpick.
Once done cleaning and deveining shrimps, cut ginger into slices. Cut spring union into short strips.
Sear the shrimps, 10-20 seconds per side.
Cook until fragrant, and then remove from the pan.
Put them in the fridge and set aside.
In the same pan, place the lamb chunks in.
Sear them over medium heat.
Cook for a while until browned.
Add in ginger and spring onion.
Add in some szechuan pepper, 10 whole peppers will be enough.
Stir-fry until fragrant, and then pour in some cooking wine.
Allow the alcohol to evaporate.
Pour in water and make sure to cover all the ingredients.
While you are stir-frying the ingredients, preheat a stew pot on another burner.
When it's hot enough, transfer the lamb and its broth into the stew pot.
Bring it to a boil over high heat.
Spoon the foam out of the pot.
Cover with lid, and turn down the heat to low.
Simmer for about 40 minutes.
While the lamb is cooking, prepare daikon.
Peel daikon, and then cut them into small chunks of mouthful size.
Now the lamb has been cooking for 40 minutes.
Remove the lid, and take out the condiments.
Test with a chopstick by piercing through the lamb to see if it's cooked through.
Add in daikon chunks into the pot.
Turn up the heat to high and bring it to another boil.
Cover with lid and then braise for another 30 minutes over low heat, until daikon are tender.
When both daikon and lamb are cooked, take out those shrimps from the fridge.
Place them in the pot.
Season with some salt, and then switch to high heat.
Just cook for another 2-3 minutes, since the shrimps are seared before.
So do not overcook the shrimps.
When the shrimps are cooked, it's done.
Before you turn off the heat, arrange the ingredients for a better appearance.
Sprinkle some white pepper powder, and a touch of shredded coriander.
Now it's done.
As we know, the Chinese character 鲜(a description as tasty, especially for fish related dishes)is a combination of fish鱼 and lamb羊.
So the shrimps serve as a quite similar role in this dish.
The seasoning is also very simple, and I just applied ginger, spring onion, and szechuan pepper in the stew to cool down the stronger lamb flavor.
The shrimps and lamb really compliment with each other.
Thus makes the dish so tasty. I hope you enjoy this shrimp and lamb stew, and thanks for watching.