Pro Tips
**Chef's Tips & Troubleshooting:**
- For crispy shrimp dishes, dredge in flour and fry before adding to sauces.
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- Save the shrimp shells to make a quick stock — simmer them for 15 minutes for rich flavor.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Shrimp with Green Peas and Cashews
Shrimp with Green Peas and Cashews — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Mix egg white and cornstarch. Whisk until frothy. well.
- Drop in shrimp and coat evenly. Marinate for about 10 to 15 minutes and Drain it well.
- Mix stir-fry sauce ingredients: water, soy sauce, oyster sauce, Chinese cooking wine, brown sugar, and the 1 teaspoon cornstarch. Whisk until smooth.
- In a wok or wide pan on high heat, heat 2 tablespoons of the oil. Add shrimp and Cook it until they turn pink. Take them out of the pan and keep warm.
- Sauté garlic, onion until they soften and smell nice.
- Add carrots and celery and cook, stirring them around, for about 30 to 40 seconds or until half done.
- Add stir fry sauce (make sure to stir first to disperse cornstarch) and Bring it to a simmer until slightly thickened.
- Toss in green peas and shrimp. Keep cooking, stirring to combine, for about 3 to 5 minutes or until green peas and shrimps are heated through and vegetables are tender yet crisp.
- Add roasted cashews and gently toss to combine.
- Add salt and pepper to taste. Serve it while it's hot.
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Pro Tips & Troubleshooting
- For crispy shrimp dishes, dredge in flour and fry before adding to sauces.
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- Save the shrimp shells to make a quick stock — simmer them for 15 minutes for rich flavor.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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