Chinese food is famous for its variety and flavor. One ingredient that isn’t as well known but is just as tasty in Chinese cooking is kow. If youve ever wondered what kow is in Chinese food, youre in the right place. In this article, well delve into the world of kow and explore its significance in Chinese culinary traditions.
Take a stroll through any Chinatown and you’ll likely see shrimp kow on the menu at various restaurants. But what exactly is this dish that is so popular in Chinese cuisine? In this comprehensive guide we’ll uncover everything you need to know about shrimp kow.
What is Shrimp Kow?
Shrimp kow is a classic Cantonese stir-fry dish made with shrimp, assorted vegetables, and rice The term “kow” in Cantonese refers to the chunky, fried pieces that characterize this meal
The main ingredients are shrimp and mixed vegetables like broccoli, carrots, baby corn, water chestnuts, zucchini, snow peas, celery, and more. The shrimp and veggies are stir-fried in a wok to create a wonderful medley of flavors and textures
Crisp-tender vegetables paired with plump, savory shrimp make this a satisfying dish you can enjoy as an appetizer or entrée. It’s a fixture on Chinese restaurant menus for good reason – it’s absolutely delicious!
Origins and History of Shrimp Kow
Shrimp have been enjoyed by humans across the world for thousands of years. From ancient Greece and Rome to China, shrimp were considered a culinary delicacy.
Stir-frying also has a long history in Chinese cuisine, used as a quick cooking technique that sealed in flavors. It is believed that shrimp kow originated when cooks in Canton began stir-frying shrimp with the mixed veggies they had on hand.
Over time, shrimp kow became a signature dish in Cantonese cuisine. As Chinese immigrants brought their cooking traditions overseas, shrimp kow started appearing in Chinatowns globally.
Now it’s a beloved menu item at Chinese restaurants internationally. While recipes vary, the basic ingredients and cooking method remain rooted in tradition.
Common Ingredients Used in Shrimp Kow
While the vegetable medley can vary, here are some of the core ingredients that go into making shrimp kow:
- Shrimp – Typically medium or large shrimp, peeled and deveined
- Broccoli – Chopped into small florets
- Carrots – Sliced or julienned
- Snow peas – Whole pods with ends trimmed
- Baby corn – Halved or quartered
- Water chestnuts – Sliced
- Zucchini – Sliced diagonally
- Celery – Thinly sliced on the bias
- Scallions – Chopped
- Garlic – Minced
- Ginger – Finely minced or grated
- Cornstarch – For coating the shrimp
- Rice – Steamed white rice served alongside
The vegetables provide great textural contrast, while cornstarch coats the shrimp for extra crunch. Fresh ginger and garlic add a punch of flavor.
Cooking Methods and Techniques
To make shrimp kow, there are some key cooking techniques to employ:
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Coat shrimp in cornstarch – This creates a crispy exterior when stir-fried
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Stir-fry shrimp separately first – Lets you cook them perfectly before adding veggies
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Stir-fry veggies – Cooks them to crisp-tender doneness
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Combine and toss everything – Brings all the components together
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Season with sauce – Oyster sauce, soy sauce, sesame oil, etc.
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Serve immediately – Best enjoyed hot and fresh!
Stir-frying over high heat cooks quickly while keeping ingredients full of flavor.
Regional and Restaurant Variations
As shrimp kow spread from Canton, many regions and restaurants put their own spin on the classic:
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Sichuan style – Spicier with dried chilies and Sichuan peppercorns
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Hunan style – Intensely spicy and flavored with chili oil
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Singaporean style – Curried shrimp kow with coconut milk
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Thai style – Features lemongrass, lime, and Thai basil
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American Chinese restaurants – Often heavy on sauce and MSG
No matter how it’s adapted, shrimp kow always packs a flavor punch. Feel free to get creative with your own variations!
Health Benefits of Eating Shrimp Kow
Beyond being utterly delicious, shrimp kow offers great nutrition:
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High in protein – Shrimp provide lots of filling protein.
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Low calorie – A lighter stir-fry dish without heavy sauces.
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Rich in vitamins – Veggies provide A, C, K vitamins.
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Potassium – Helps control blood pressure.
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Omega-3’s – Shrimp contain anti-inflammatory omega-3’s.
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Antioxidants – Veggies provide antioxidants to fight disease.
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Bone health – Shrimp have calcium and phosphorus for bones.
Satisfying your cravings for shrimp kow delivers a dose of nutrients too!
Tips for Making Perfect Shrimp Kow at Home
To make restaurant-quality shrimp kow in your own kitchen, follow these helpful tips:
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Use a wok – It distributes heat best for stir-frying.
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Make sure wok is very hot – You want it ripping hot to properly sear and stir-fry.
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Cut ingredients uniformly – Ensures even cooking.
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Dry shrimp thoroughly – So cornstarch coating adheres.
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Cook shrimp just until done – Don’t overcook or they’ll be rubbery.
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Keep ingredients moving – Toss and stir constantly during cooking.
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Work in batches – Avoid overcrowding the wok.
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Serve it hot – Shrimp kow really shines when fresh out of the wok!
Follow these steps and you can make restaurant-caliber shrimp kow at home. Now go get wokin’!
Types of Kow in Chinese Cuisine
In Chinese cooking, there are several varieties of kow that are commonly used. These include:
- Jasmine Rice: This type of rice is often used in Chinese cooking because it has a sweet smell and a slightly sticky texture. It goes well with a lot of different foods and is a must-have in many Chinese homes.
- Glutinous Rice: This type of rice sticks together when it’s cooked, so it’s also called “sticky rice.” It’s often used to make sweets like dumplings and rice cakes.
- Brown rice is a healthier option than white rice. It is also a type of kow that is used in Chinese food. It tastes like nuts and is chewy, which makes it a popular choice among health-conscious people.
Understanding Kow in Chinese Cuisine
Kow is a term used in Chinese cuisine to refer to a type of grain, specifically rice. The Chinese word kow is often used to talk about rice that has been hulled and is ready to eat. It is an important part of Chinese cooking and is used in many dishes, from steamed buns to stir-fries.
Chicken Kow + Shrimp LoMein
FAQ
What is Kow in Chinese food?
What is harr kow?
What is tofu kow?
What is shrimp Kow?
Shrimp Kow is a popular Chinese dim sum dish that has gained popularity in many parts of the world. It is a steamed dumpling that is filled with a mixture of shrimp, bamboo shoots, and other ingredients. The dish is often served with soy sauce or other dipping sauces. The dish is known for its delicate flavor and texture.
What is the difference between prawn and shrimp?
Shrimp and prawns have plenty of similarities, but they are not the same animal. Their differences involve their biology. Shrimp bodies are encased in a sort of accordion shell, with a membrane between the segments. Prawns have a shell where each segment overlaps the one below it. There are no big differences between them when it comes to their nutritional value; they are both a good source of protein, and relatively low in calories.
How to make shrimp Kow?
The ingredients for Shrimp Kow include: To prepare Shrimp Kow, the following steps are typically followed: Soak the sticky rice in water for at least 2 hours. Soak the lotus leaves in hot water for 30 minutes or until they become pliable. Slice the Chinese sausage and soak the dried shiitake mushrooms in hot water until they become soft.
Is shrimp Kow steamed?
Shrimp Kow is often steamed and served with soy sauce or other dipping sauces, making it a delicious and satisfying appetizer or main dish. What is Shrimp Kow? Shrimp Kow is a traditional Cantonese dim sum dish made of sticky rice, filled with a mixture of diced shrimp, mushrooms, and Chinese sausage, then steamed in a lotus leaf.