Shanghai Shrimp Dip

Shanghai Shrimp Dip


A dip a day.... another recipe from the Delicious Dips cookbook. Was lazy to go out yesterday, the only recipe I could try with the ingredients I had was this shrimp dip. I served it with dumpling crisps. T and I agreed that this dip would be a prefect snack for the party, quick and easy yet delicious.

Ingredients (makes 3 cups):

  • 500g shrimps
  • 4 shallots, finely chopped
  • 1 tbsp finely minced ginger
  • 1 tsp finely minced garlic
  • ¼ cup mayonnaise
  • 1½ tbsp sour cream
  • 1 tbsp fresh lemon juice
  • 1½ tsp sesame oil
  • ½ tsp freshly ground white pepper
  • Pinch of salt

Directions:

  1. Boil shrimps over high heat for about 2 minutes. Drain and rinse under running cold water. Peel, devein, chop finely and transfer to a medium mixing bowl.
  2. Add in all other ingredients, stir until all ingredients are combined.
  3. Cover and keep in the fridge for at least 1 hour before serving. This dip can be prepared up to 2 days in advance.
  4. Serve chilled with deep-fried wontan or dumpling crisps, vegetable chips, bagel chips, etc.

**This recipe is adapted from Delicious Dips by Diane Morgan.

Comments :

5 comments to “Shanghai Shrimp Dip”
Mat Gebu said...
on 

Tak boleh nak imagine bila dah masuk dalam mulut....wahhhhh...sedapnyaa!!!!

Lydia said...
on 

cubalah mat... resepi ni senang... sedap makan ramai2 :d

jo ayee said...
on 

lydia..i suka baking..tp have to lose few extra pounds. so hard!!! guest for me have slow down on cooking. wish me luck

HK Choo said...
on 

Hope it is not a silly question, but how do to make the dumpling crisps?

Lydia said...
on 

HK Choo,

Dumpling crisp = deep fried gyoza skin. Cut it into any desired shapes before frying them.

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