Speed's Chinese Shrimp


Center Ring
Speed’s Chinese Shrimp
Jessica Hentoff
My stepfather, Speed Vogel, learned this
recipe from his dear friend, Ngoot Lee. Circus
Harmony’s 2003 show, Far East Meets
Midwest, was dedicated to Ngoot. When I
cooked it, this tasty dish was often fought
over by St. Louis Arches Elliana Hentoff-Killian
and Melvin Diggs. In one full out altercation,
Melvin ended up locked out of the house
where the dish was being prepared.
Note: Neither Speed, Ngoot, nor Jessica
measure out the ingredients, they all just
cook to taste.
Yields: Cook’s choice
Ingredients
Peanut or other cooking oil - enough to cover pan,
plus a little more
Large Shrimp (devein if preferred; shell can be left
on or not)
- Can also use chicken strips, ank steak (cut in
strips against the grain) or rm tofu
Garlic (fresh and chopped small or jared chopped
in olive oil)
Fresh Ginger (best if peeled, frozen, and then
grated but can also be cut into small, thin strips)
Soy Sauce
Oyster Sauce (optional)
Honey
Water
fl
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Rice (jasmine or brown suggested but any kind
will work)
Instructions
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Start cooking rice in separate pot or rice cooker
Place wok or large frying pan over very high heat
Add oil to coat pan and a little more
Add a generous amount of garlic and cook until it starts to brown
Add ½ soy, ¼ oyster sauce, and ¼ water
Grate in ginger (Jessica adds a lot)
Add dash of honey
Add shrimp (or steak, chicken, tofu) and sauté constantly until cooked through
Serve over rice
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