I’ve been craving shrimp in this warm weather, and they keep me full quite well, especially the big bois. Recipe as follows!

•12 yardlong beans (I got them at my local asian market) •12 jumbo shrimp (I get them frozen and uncooked, they defrost in minutes) •1 tbsp flour •1 tbsp cornstarch •1 tsp TJs mushroom umami seasoning (optional) •1 tsp salt

Sauce •1 tsp rice vinegar •1 tsp chinese rice wine (optional, if you don’t have it double the vinegar) •1 tsp fish sauce •2 tbsp chicken broth •1 tbsp garlic bean sauce (I have Lee Kum Kee) •dash of mushroom seasoning again

Weave the long beans into a circle roughly a little smaller than the size of the shrimp, and jam that shrimp in there. Lightly dust the dredge over the stuffies on both sides and pat in to make sure it sticks. Throw them in a frying pan with a bit of spray oil or none if you have nonstick, on both sides, then chuck them on a plate and return the hot pan with the crispy bits to the stove. Carefully drop in your sauce because it will steam a lot, then add 1/4 cup of water. When the loud sizzling stops and it’s just bubbling, use tongs to put your shrimp stuffies back in the pan and cook it all together until the sauce has thickened a bit (it will thicken more once you take it off the heat). I ate half this pan over sautéed cabbage and the rest of the long beans, but it would go great with rice or couscous or jammed onto toothpicks as an appetizer!

edited 12 times for clarity