Shrimp Chow Mein is a popular Chinese dish in America, featuring vermicelli noodles fried until chewy in the middle and crispy around the edges, with a shrimp and vegetable medley poured over the top. The dish originated in southern China but evolved to become crunchier to suit American tastes. The dish is traditionally made with vermicelli noodles fried in oil until golden brown and less pliable, and served with shrimp and vegetables in a signature shrimp broth.
Meaning “fried noodles” in southern Chinese Cantonese, Chow Mein is one of the country’s most iconic culinary exports to America. Whether shrimp, beef, chicken, or pork are used as proteins, the main feature of the dish is the noodles, which are vermicelli fried until chewy in the middle and crispy around the edges. Shrimp Chow Mein calls for a shrimp dip with vegetables like carrots, onions, cabbage, and water chestnuts. After an Asian-tinged dressing with ingredients such as soy, beef broth, seafood paste, sesame oil, sugar and garlic, the medley is poured over a bed of chow mein that has been deep-fried until almost crisp.
Although shrimp chow mein originated in southern China, its composition changed rapidly when it reached American shores in the second half of the 19th century. In both California and New York, historians note that chop suey was already a popular ethnic alternative when chow mein arrived on the scene. Authentic chow mein has the noodles fried in oil until golden brown and less pliable, but not until crispy. It was American tastes that seemingly changed the chow mein noodle into one that, just two decades later, was mostly crunchy. This is epitomized by the emergence of the American La Choy brand of Chow Mein noodles which are like crunchy noodle-shaped crackers.
For making noodles in the traditional Shrimp Chow Mein style, vermicelli noodles work best. These are dropped into a wok which is set over a high heat and coated with sesame or vegetable oil. As soon as the corners of the noodles begin to harden, but are still a bit chewy, they are removed and placed on paper towels to cool and dry. Before hardening completely, each individual portion can be placed on a plate.
Shrimp Chop Suey, which means “little chunks,” and Shrimp Chow Mein differ in one major way. The former is traditionally served with rice, while the latter is served with this type of fried noodle. For the rest of the dish, some chefs will start by dipping the shrimp in egg or egg white before starting to heat the vegetables in a hot, oiled wok. Thin julienne slices of carrots, onions, sprouts, celery, water chestnut, and mushrooms are customary, as is minced garlic. When the vegetables start to caramelize, the prawns go in too – often with a splash of rice wine or sherry.
When the shrimp is almost cooked through and tender, a signature shrimp broth is formed. This often includes chicken broth or water, along with condiments such as oyster sauce or fish paste, soy sauce, sugar, salt and pepper. Once all the ingredients are thoroughly blended and bubbling, a little cornstarch can thicken it up a bit before being poured over the hardened bed of noodles.
Protect your devices with Threat Protection by NordVPN
