{"id":14459,"date":"2019-12-08T02:30:21","date_gmt":"2019-12-08T02:30:21","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/12\/08\/chinesische-salzwasser-garnelen-chinese-saltwater-shrimps\/"},"modified":"2024-11-05T11:37:18","modified_gmt":"2024-11-05T03:37:18","slug":"chinesische-salzwasser-garnelen-chinese-saltwater-shrimps","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/12\/08\/chinesische-salzwasser-garnelen-chinese-saltwater-shrimps\/","title":{"rendered":"Chinesische Salzwasser Garnelen – Chinese Saltwater Shrimps"},"content":{"rendered":"

Und ein weiteres Rezept aus meiner Chinesichen Wunderkiste, passend fuer die Kulinarische Weltreise von Volkermampft. Diesmal ist es ein Rezept aus Shanghai, einer Grossstadt am suedoestlichen Ende des grossen Flusses Yangtze. Ich war 1991 das erste Mal dort, eine chaotische Stadt mit sehr vielen Fahrraedern. Komisch fuer mich, denn in Hong Kong gibt es kaum Fahrraeder, die Stadt ist viel zu huegelig. Es war kaum ein Durchkommen in den Strassen des ehemaligen Fischerdorfes; das war damals. Heute ist Shanghai eine bluehende Stadt mit 24 Millionen Einwohnern, Autos und Hochhaeusern, die gigantisch in die Hoehe wachsen.<\/p>\n

Eigentlich sind Garnelen frueher – obwohl Shanghai ein Fischerdorf war – kaum aufgetischt worden. Die Leute waren arm und konnten sich diese nicht leisten. Ab dem 20. JH aber hat sich das geaendert, aber trotzdem wurden anfangs Fisch und Meeresfruechte meist nur 4 Mal im Monat gegessen, am 2. 8. 16. und 23. Tag des Monats. Diese Tage nannte man dang hun (verheiratet sein).<\/p>\n

Meine Kinder lieben diese feinen kleinen Garnelen, mein Mann eher weniger. Also packe ich die Gelegenheit am Schopf, jetzt wo mein Mann auf Reisen ist, sie fuer meine “Kleinen” und deren Freunde aufzutischen.
\nWichtig ist, dass man wirklich ganz frische kleine Garnelen benuetzt. Durch den Kurz-Koch und Abkuehl Prozess werden die Garnelen butterweich und sehr fein. Uebrigens hat die Kueche Sichuans ein fast gleiches Rezept.<\/p>\n

************<\/p>\n

Another recipe from my Chinese recipe box, perfect for the Kulinarische Weltreise from Volkermampft. This time a recipe from Shanghai, a huge city at the southeastern end of the river Yangtze. I was in 1991 the first time in Shanghai, a chaotic city with thousands of bicycles. Strange for me, used to Hong Kong without bicycles, as it is too hilly. You could hardly walk in this city -a former small fishing village- that was in 1991. Today Shanghai is a huge city with 24 mio inhabitants, cars and tall buildings.\u00a0<\/em><\/p>\n

\u00a0Actually, shrimps have not been on the table often in Shanghai, even though Shanghai was a fishing village, as it was food for the rich. From the 20 century onward it changed; but still fish and seafood was only eaten on 4 days of the week. The 2nd, the 8th, the 16th and the 23rd of the month usually. This was called dang hun (be married).<\/em><\/p>\n

My kids love these small and fine shrimps, my husband not so much. That’s why I took the opportunity, now that my husband is travelling, to cook this dish for my “little” ones and their friends.\u00a0It’s important to use really very fresh shrimps. Through short cooking and cooling them immediately, they get so buttery soft and delicious. Actually, Sichuan has an almost identical\u00a0recipe.\u00a0<\/em>
\n\"\"<\/p>\n

Fuer 4 Personen:
\n1 kg kleine Salzwasser Garnelen, ganz mit Schale
\n2 L Wasser
\n1 Daumengrosses Stueck Ingwer, kleingeschnitten
\n2 Fruehlingszwiebeln, in Stuecke geschnitten
\n1\/2 TL Salz
\n1\/2 TL Pfefferkoerner
\nEiswuerfel<\/p>\n

Das Wasser mit dem Ingwer, Pfeffer, Salz und den Fruehlingszwiebeln aufkochen und ca 15 Minuten koecheln lassen. Haelfte davon in eine Schuessel geben und mit Eisweurfeln herunterkuehlen. Die Garnelen waschen und in das restliche, noch kochende Wasser geben und mit Chopsticks unter wenden nur so kurz kochen lassen, bis die grauen Garnelen pink gefaerbt sind. Die Garnelen in ein Sieb abschuetten und ins Eiswasser geben. 15 Minuten so stehen lassen, dann abschuetten und die Garnelen mit kaltem Wasser abgiessen.
\nDie Garnelen werden kalt aufgetischt, jeder schaelt seine Garnelen selber und tunkt sie in Soja Sauce oder Sweet Chili Sauce.<\/p>\n

Und natuerlich gibt es auf meinem Blog schon einige Chinesische Koestlichkeiten:<\/strong>
\nAnd of course you can find more Chinese delicacies here on my blog:<\/em><\/strong><\/p>\n

Char Siu \u2013 Chinese BBQ Pork Belly<\/a>
\nChinese Pork and Scallion Dumplings<\/a>
\nMarinated Tofu<\/a>
\nYangzhou Fried Rice<\/a>
\nChinese Shrimp Toast with Sesame<\/a>
\nChinese Spring-onion Pancakes<\/a>
\nChinese Fried Noodles<\/a>
\nChinese crispy-soft Coconut Tofu<\/a><\/p>\n

************<\/p>\n

For 4 Persons:<\/em>
\n1 kg small Salt Water Shrimps, with skin<\/em>
\n2 L Water<\/em>
\n1 thumb size piece of Ginger, sliced<\/em>
\n2 Spring-onion, in pieces<\/em>
\n1\/2 tsp Salt<\/em>
\n1\/2 tsp Peppercorns<\/em>
\nIce-Cubes<\/em><\/p>\n

Heat the water with the ginger, peppercorns, spring-onion and salt up and let it boil for 15 minutes. Pour half of the water into a bowl and add the ice-cubes to cool it.\u00a0Wash the shrimps and add them to the still boiling rest of the water. Turn them over with chop-sticks all the time until they change color from gray to pink.\u00a0Drain them and add them to the ice-water. Let them in this water for 15 minutes then drain them and rinse them with cold water.\u00a0<\/em>
\nThese shrimps are being eaten cold, each person peels them by themselves\u00a0and dips them in soy sauce or sweet chili sauce.\u00a0<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

Hier sind die Links zu meinen Mitreisenden in diesem Event:<\/strong><\/p>\n

Here are the links to my colleagues entries to this event:\u00a0<\/strong><\/em><\/p>\n

Wilma von\u00a0Pane-Bistecca<\/strong>:\u00a0Yu Xiang Qie Zi \u2013 Sichuan Eggplants<\/a><\/p>\n

und:\u00a0Chinesische Salzwasser Garnelen<\/a><\/p>\n

und:\u00a0Sai Mai lou \u2013 Kokosnuss-Sago Suppe<\/a><\/p>\n

und: Dou Fu Pao – Knuspertofu mit Knoblauch und Salz<\/a><\/p>\n

und: Nian Wuhuarou – Klebriger Schweinebauch<\/a><\/p>\n

Susi von\u00a0Turbohausfrau<\/strong>:\u00a0Fisolen mit Sesam<\/a><\/p>\n

und: Ameisen auf dem Baum<\/a><\/p>\n

Michelle von\u00a0the world most traveled<\/strong>:\u00a0Salziges und Suessigkeiten aus Hong Kong<\/a><\/p>\n

und: Chinesisch Essen in Oldenburg<\/a><\/p>\n

Susanne von\u00a0Magenkratzerl<\/strong>:\u00a0Pfannengeruehrter Gai Lan<\/a><\/p>\n

und: Pfannengeruehrte Reiskuchen mit Pak Choi, getrockneten Shrimps und Ruehrei\u00a0<\/a><\/p>\n

Ulrike von\u00a0Kuechenlatein<\/strong>:\u00a0Chinesische Gemuesebruehe<\/a><\/p>\n

und:\u00a0Scharfe Blumenkohlsuppe mit Glasnudeln<\/a><\/p>\n

und: Suesskartoffelsuppe mit Fenchel und Maronen<\/a><\/p>\n

und: Selleri-Salbeisuppe mit Hafer<\/a><\/p>\n

Katja von Kaffeebohne<\/strong>: Rind mit Cashewnuessen – Xiang Gen Niu Song<\/a><\/p>\n

und: Schwein mit Erdnuessen – Hua Sheng Li Ji<\/a><\/p>\n

Britta von Brittas Kochbuch<\/strong>: Pekingsuppe<\/a><\/p>\n

und: Kung Pao Huhn – vegan<\/a><\/p>\n

Petra von Chili und Ciabatta<\/strong> : Huhn nach Naxi-Art\u00a0mit Chili, gr\u00fcnen Paprika und Erdn\u00fcssen<\/a><\/p>\n

und: Scharfes Schweinefleisch mit Bambussprossen und Pilzen<\/a><\/p>\n

und: Rotgeschmorter Schweinebauch mit Eiern aus Shanghai –\u00a0shang hai hong shao rou<\/a><\/p>\n

Sylvia von Brotwein<\/strong>: Gebackenes Schweinefleisch suess sauer<\/a><\/p>\n

und: Ameisen krabbeln auf dem Baum – Glasnudeln mit Hackfleisch<\/a><\/p>\n

Volker von Volkermampft<\/strong>: Fisch Suess-sauer – der chinesische Klassiker mal anders<\/a><\/p>\n

Karin von Brot und Meer<\/strong>: Chinesische Walnuss-Kekse – knuspriges zum Neuen Jahr<\/a><\/p>\n

Cornelia von Silvertravellers<\/strong>: Putenfleisch mit Ingwer aus dem Wok<\/a><\/p>\n

Simone von Zimtkringel<\/strong>: Teegeraucherte Ente mit Erdnuss Sauce<\/a><\/p>\n

Britta von Backmaedchen 1967<\/strong>: Chinesischer Kuchen<\/a><\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Und ein weiteres Rezept aus meiner Chinesichen Wunderkiste, passend fuer die Kulinarische Weltreise von Volkermampft. Diesmal ist es ein Rezept aus Shanghai,…<\/p>\n","protected":false},"author":5,"featured_media":162715,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,41,639,42,252,44,113],"tags":[47,48,292,50],"class_list":{"0":"post-14459","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-asia","10":"category-from-around-the-world","11":"category-china","12":"category-garnelen-crevetten","13":"category-main-dishes","14":"category-seafood","15":"tag-asien","16":"tag-china","17":"tag-shrimps-prawns","18":"tag-main-dish","19":"post_format-post-format-gallery"},"yoast_head":"\nChinesische Salzwasser Garnelen - Chinese Saltwater Shrimps[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/12\/08\/chinesische-salzwasser-garnelen-chinese-saltwater-shrimps\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chinesische Salzwasser Garnelen - Chinese Saltwater Shrimps\" \/>\n<meta property=\"og:description\" content=\"Und ein weiteres Rezept aus meiner Chinesichen Wunderkiste, passend fuer die Kulinarische Weltreise von Volkermampft. 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