I always keep a bag of frozen shrimp stashed away in my freezer so that I can make this quick and easy Chinese-style stir-fry ...

This recipe for shrimp and eggplant stir-fry -- courtesy of recipe developer Julie Kinnaird -- combines chewy udon noodles, ...

While the oil is heating, put the corn­starch in a bowl and stir in the chilled soda water. Dip the shrimp into the cornstarch mixture then place them in the hot oil and fry until they are just ...

Stir in the watercress, then stir in the shrimp and lime juice and season with pepper. Transfer the stir-fry to bowls, sprinkle with the peanuts and serve with rice.

If using Chinese dried shrimp ... When the oil is hot, add the shrimp and stir-fry constantly for about 30 seconds, or until fragrant. Use a metal spatula to take the shrimp from the wok, leaving ...