Fiddlehead and Shrimp Stir-fry

Fiddlehead and Shrimp Stir-fry

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  • Prep Time


  • Total Time


  • Servings



  • 8

    oz shrimp peeled

  • 2

    tsp Chinese rice wine (dry sherry or sake)

  • ½

    tsp finely grated fresh ginger

  • ¼

    tsp salt

  • 1

    lb fiddleheads

  • 2

    tbsp vegetable oil

  • 2

    shallots, thinly sliced

  • ½

    c chicken stock

  • tsp cornstarch

  • pinch white pepper


Mix shrimp with wine, ginger and a pinch salt. Refrigerate for 10 to 60 minutes, drain. Meanwhile, in boiling salted water, cook fiddleheads until almost tender, 5 to 8 minutes. Drain, rinsing off any brown bits, chill under cold water. Drain well, shaking out any excess water. In wok or skillet, heat oil over high heat, fry shallots until they just begin to brown. Add shrimp, stir-fry until shrimp are pink all over. Add stock; bring to boil. Add fiddleheads and 1/4 tsp salt, stir-fry until fiddlehads are tender and shrimp are cooked through, 1 to 2 minutees. Mix cornstarh with 1 tbsp water, stir into fiddlehead mixture. Bring to boil. Stir in pepper.


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