August 23, 2014

Chef Joseph Poon - Master Chef - Chinatown, Philadelphia, PA

Contact Chef Joe Poon

Tiger Shrimp with Spinach Nachos

(2 servings)

Ingredients:

8 pieces tiger shrimp, peeled, tail on (16-20), marinated

5-6 pieces spinach nacho chips

Saffron Sauce:

1 cup chicken broth

½ tsp. fresh ginger, diced

½ tsp. kosher salt

1 Tbsp. sugar

½ cup chardonnay

6-10 pieces Saffron

¼ tsp. shallots, diced

1-1/2 tsp. cornstarch

1 tsp. sesame oil

Procedure:

1. Blanch the marinated shrimp in boiling water until it is cooked (about 2-3 minutes)

2. Mix the sauce ingredients and heat. Keep stirring until it thickens.

3. Then add the shrimp to the sauce and stir.

4. Place the shrimp on top of the spinach nachos.

5. Sprinkle with a few pieces of saffron and top with sauce.

Notes:

1. Serve with fresh seasoning, vegetables and saffron rice.

2. Don’t use too much saffron, as it is overpowering.