Tung Ting shrimp is a mouthwatering delicacy in Chinese cuisine that deserves more recognition worldwide. As a self-proclaimed foodie who loves discovering new dishes, I was eager to learn all about this tasty ingredient and share my findings with fellow cuisine enthusiasts.
A Crash Course on Tung Ting Shrimp
So what exactly is Tung Ting shrimp? Quite simply, it refers to shrimp harvested from Tung Ting Lake in China’s Hunan province. This freshwater lake produces shrimp revered for their tender texture and sweet, delicate flavour. Their unique taste and texture comes from the lake’s mineral-rich waters and abundant food sources like algae and plankton.
The name “Tung Ting” specifically indicates the shrimp’s acclaimed origins It immediately tells you that these crustaceans are special compared to ordinary farmed or ocean shrimp Their exceptional quality puts them in high demand at Chinese markets and restaurants,
While not as ubiquitous as mainstream shrimp, Tung Ting shrimp deserves more widespread appreciation. Once you taste their refined flavour in a proper Chinese dish, you’ll be hooked!
Tracing the History and Significance
So how did Tung Ting Lake become so renowned for shrimp? For centuries, this large body of water has supported thriving shrimp populations. Chinese scholars wrote about the lake’s abundance of shrimp as early as the Tang Dynasty (618-907 AD). By the Qing Dynasty (1644-1911), commercial fishing villages cropped up around the lake to harvest and sell the succulent shrimp.
Beyond being a delicious local delicacy, Tung Ting shrimp hold cultural importance in Hunan cuisine They frequently appear in dishes served during holidays, festivals and special gatherings Eating these shrimp symbolises prosperity, abundance and good fortune. Their cultural significance and refined taste explain why Tung Ting shrimp remain popular today.
Marinating and Cooking Methods
Tung Ting shrimp shine when prepared using traditional Chinese techniques. Most recipes involve marinating the raw shrimp briefly in a mix of soy sauce, rice wine, ginger and garlic. This imparts a wonderful umami depth.
Popular cooking methods include:
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Stir-frying over intense heat to seal in moisture.
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Quick steaming to preserve the delicate texture.
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Serving chilled with a dipping sauce to highlight their natural sweetness.
No matter how they are prepared, the flavorful shrimp cook rapidly and should not be overdone.
Serving Suggestions: Beyond Stir-Fry
While stir-frying is the most common preparation, Tung Ting shrimp work in diverse dishes:
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Spring rolls – Tuck whole shrimp into fresh spring roll wrappers along with julienned veggies.
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Fried rice – Toss cooked shrimp into fried rice for a protein boost.
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Noodle bowls – Place shrimp atop noodle soups and stir fries.
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Shrimp toast – Minced shrimp and veggies sandwiched in crispy toast.
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Shrimp dumplings – Ground shrimp mixed into dumpling filling.
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Shrimp skewers – Alternate shrimp and veggies on skewers and grill.
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Salads – Chilled poached shrimp served over leafy greens.
With their versatility, Tung Ting shrimp can elevate everyday meals along with special occasion dishes.
Health Benefits and Nutrition
Beyond their scrumptious taste, Tung Ting shrimp offer noteworthy health perks. They provide high-quality protein as well as important omega-3 fatty acids. As a low-fat food, shrimp make a nutritious substitute for fatty meats. They contain significant amounts of zinc, selenium and vitamin B12 along with other vitamins and minerals.
Overall, Tung Ting shrimp pack a big nutritional punch in a small package. Eating them provides health-boosting benefits beyond basic sustenance.
Availability and Storage Tips
So where can you find these special shrimp? Check Asian supermarkets, especially those carrying imported Chinese groceries. Quality seafood stores may also stock them. Look for plump shrimp with a translucent appearance and mild sea smell. Avoid any with an overly fishy odor or dull color.
Store fresh Tung Ting shrimp like regular raw shrimp. Keep them chilled at 32°F – 40°F, ideally in a colander over a bowl so moisture can drain off. Under optimum storage, they should retain sweet flavor and texture for two to three days. Cooked shrimp keep three to four days refrigerated. Freeze cooked shrimp up to three months for longer storage.
A Worthy Ingredient to Try
For lovers of seafood and Chinese cuisine, seeking out Tung Ting shrimp is a must. Their refined flavor and texture make them shine in various recipes beyond basic stir-fries. With wonderful versatility and nutrition, these shrimp offer new culinary adventures for home cooks. I urge fellow foodies to give them a try – just beware, because you may get hooked! Let these special shrimp from Tung Ting Lake upgrade your cooking to new levels of deliciousness.
Easy Lake Tung Ting Shrimp
- 12 pieces shrimp, peeled and deveined
- 1 tablespoon + 1 teaspoon cornstarch
- Pinch of salt
- 1 large egg white
- 1 teaspoon peanut oil (vegetable oil)
- For the Sauce:
- 2 tablespoons Shao Xing Jia Fan rice wine (Cooking wine)
- ¼ cup Chicken Stock
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- ¼ teaspoon salt
- Pinch of ground white pepper
- 8 broccoli florets
- ½ cup sliced Jolly mushrooms, drained
- ½ cup carrots, sliced in flower shape
- Two scallions or green onions, cut in half across the white part so that they are 4 inches long
- Peanut oil
- Toasted Garlic bits, garnish
- First, clean the shrimp of any smells or dirt. Put the shrimp in a bowl and add 1 teaspoon of cornstarch and a pinch of salt. Mix it well and wash under cold running water. Drain water and pat it with paper towels until dry.
- Put the oil, egg white, and last tablespoon of cornstarch in a bowl and mix them well. Put the shrimp in a container with a lid and put it in the fridge for one hour. Set aside.
- Put rice wine, chicken stock, cornstarch, sugar, salt, and white pepper in a bowl. Add the sauce and stir it around well. Set it aside.
- Cook or steam the broccoli. Boil water in a pot and add broccoli. Cook for about one minute, until it turns bright green. Drain well from water and transfer into the serving platter. Set aside.
- Heat the oil in the wok to 160°C. Add the shrimp individually so they don’t stick together.
- Each time, let it cook for 40 seconds and stir it just a little until it turns white. Using a stainless steel mesh strainer, take out the shrimp and put them in a strainer bowl. Set aside.
- Put about 2 tablespoons of oil in the same wok and heat it over high heat. (Discard excess oil).
- Add the carrots, mushrooms and scallions. , Stir-fry for 1 minute. Then, add the shrimp with rice wine mixture. Stir-fry for 30 seconds and turn off heat.
- Transfer into the serving plate lined with hot cooked broccoli. Garnish on top with toasted garlic bits. Serve and enjoy!.
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