Pearl East's BBQ Shrimp

June 20, 2008 10:38:07 AM PDT
The lunar new year is a few weeks away, and in this week's Neighborhood Eats, we're taking you to a unique Asian restaurant.The food is just as good to look at as it is to eat at Pearl East on Northern Boulevard in Manhasset, Long Island.

At Pearl East, the sushi is creative. Sushi sandwiches, for example, are offered. The Chinese food is creative too.

Just watch Chef Lo at work on his dim sum dumplings. Crafting creates little animals and purses in seconds.

But customers enjoy eating the food here, too. One of the favorite dishes is the BBQ shrimp.

The shrimp are coated not with flour, but with water chestnut paste for crispiness. They are quickly fried. Meanwhile, the vegetables are steamed, then sauted with garlic, ginger and scallions, then plated.

The shrimp gets tossed with wine, soy sauce and sugar.

It is served with an elegant carving. All dishes are served by an attentive staff, and the recipes don't change.

Pearl East was at one time located in midtown Manhattan. It moved east to Manhasset, and now it is a neighborhood gem.

Recipe for Barbeque Shrimp (1 Serving)


  • 1/2 pound of Jumbo Shrimp (approximately 6 pieces)
  • 1/2 egg white
  • 2 table-spoon corn starch
  • 2 table-spoon water chestnuts powder
  • 5 ounces of mixed vegetable (i.e. broccoli, snow pea-pods, baby corn, carrots, bok-choy, etc.)
  • 1 clove of garlic (thinly sliced)
  • 1 ounce of ginger (peeled and shredded thinly)
  • 2 stalks of scallion (cut each piece into 2.5 inches long)
  • Sauce:

  • 2 table-spoon of soy sauce
  • 3 table-spoon of sugar
  • 1 tea-spoon of cooking wine
  • Corn starch mix for vegetables:

  • 1 tea-spoon of corn starch
  • 2 table-spoon of water
  • Preparation:

    Clean and de-vein the shrimp, but keep the tail on. Pat the shrimp dry with a paper towel. Add the egg white, corn starch, water chestnuts powder in a bowl and mix them well. Add the shrimp. Now mix all ingredients until it foams and the shrimp is coated evenly. Set aside.

    Heat 1 table-spoon of vegetable oil in a wok until hot. Place the shrimp in the wok and reduce the heat slightly. Now cook for approximately 2:30 per side until both sides of the shrimp are golden brown. Take the shrimp out of the wok and place them where the oil can be drained.

    Put the mixed vegetables into the wok with boiling water for just a few seconds. Take it out of the wok and drain excess water. Sautee the mixed vegetables with a dash of garlic and salt. Now add the "corn starch mix" with the vegetables and cook until thickened.

    Heat up 1 tea-spoon of oil until you see smoke and put garlic, ginger, scallions and stir-fry it for just a few seconds. Add the shrimp. Mix well. Let it simmer for a few seconds, then toss with a dash of sesame oil.

    To serve, create a bed with the mixed vegetables and place the shrimp on top. It is now ready to be served. Enjoy!!