Shrimp kow is a popular dish in many Asian countries, and it’s easy to see why. It’s a simple dish that requires just a few ingredients and can be made in less than 30 minutes.
Shrimp kow is usually served with rice, but it’s also great with noodles or vermicelli. If you’re feeling adventurous, try serving it with udon noodles or Chinese egg noodles!
What Does Shrimp Kow In Chinese Cuisine Mean?
“Kow” (also spelled “kau” or “gao”) is a Cantonese term used in Chinese cuisine to refer to a type of rice cake or dumpling made from glutinous rice flour. These rice cakes are often used in traditional Chinese dishes. You can fill rice cakes with various ingredients, such as meat, vegetables, or beans. They can be steamed, boiled, or fried and are often served as part of a larger meal or snack.
In addition to being used as a term for a type of rice cake, “kow” also refers to pressing or pounding grains into a paste. This process is often used in the preparation of traditional Chinese dishes. It can help to create a more cohesive texture and flavor in the finished dish.
Features of Shrimp Kow
Shrimp kow is a popular stir-fry dish made with shrimp, vegetables, and rice. It has a crunchy texture and can be served as an appetizer or main course. This tasty dish is popular in Chinese cuisine, but it’s also enjoyed by people from many other cultures who have adapted their own recipes for this unique dish.
The base of the dish is a crunchy stir fry with tender shrimp. The texture that comes from this combination makes this kow so enjoyable, and it’s worth explaining how it works. Chinese cabbage is also added for texture. It’s a type of leafy green commonly used in Chinese cuisine. It’s known for its distinctive texture and flavor.
Quick Cooking Dish
This shrimp dish is cooked quickly in a wok or frying pan. Shrimp shouldn’t be overcooked; instead, they should be tender but not rubbery. The most common mistake people make when cooking shrimp is overcooking them—if you like your kow on the chewy side, cook it for longer than 5 minutes! But 4–5 minutes should do the trick if you want it soft and juicy.
Shrimp kow often has long strips of carrot, celery, and red bell pepper for color. Carrots are a good source of beta-carotene, which is converted to vitamin A in the body. Vitamin A helps maintain healthy skin and supports the immune system against infections.
Celery is very low in calories (about 16 per stalk) but has plenty of fiber (2 grams per stalk). It has more than one-third of your daily recommended fiber intake per serving! And because celery contains almost no fat or cholesterol — zero grams each — it’s considered heart-healthy by nutritionists everywhere.
What is vegetable kow?
Vegetable kow is a type of Chinese stir-fry or dumplings filled with vegetables. It is similar to shrimp kow, but instead of being filled with shrimp, it is filled with a mixture of diced or minced vegetables such as carrots, bell peppers, onions, or beans. The vegetable filling is typically seasoned with soy sauce, sesame oil, and other seasonings. The rice cakes are steamed or boiled until they are fully cooked.
What does chicken kow mean?
“Chicken kow” is similar to shrimp kow or vegetable kow, but is filled with a mixture of diced or minced chicken instead of shrimp or vegetables.
What is chow har kew?
Chow har kew is deep-fried shrimp with veggies.
What is Gia Kow?
“Chow Gai Kow,” means “stir‐fried chicken balls” in Chinese cuisine.
Shrimp kow is an easy-to-make, colorful dish! The name shrimp kow may sound fancy, but the ingredients are simple, and you probably already have them in your kitchen. If not, they’re easily found at any grocery store.