Chow Har Kew is a luxurious version of a Chinese Shrimp and Vegetable stir-fry, with crispy, golden shrimp! Deep-frying meats or proteins—in this case large shrimp—and then tossing them in a velvety sauce makes a Chinese-banquet-worthy dish.  The name Chow Har Kew is the way this dish usually appears in English on Chinese restaurant menus, though a spelling that more accurately reflects how it’s pronounced in Cantonese would be ‘Chow Ha Kow.’ However it’s spelled, chow har kew literally means “stir-fried shrimp balls.” The concept is similar to one of our other recipes, Chow Steak Kow, where large chunks of steak pieces are seared and stir-fried with Chinese vegetables.How to Prepare Shrimp for Stir-Fry? There are several ways to prepare shrimp for stir-frying, depending upon the dish.For this recipe, it’s best to use large peeled and de-veined shrimp.

Make sure to use a sharp knife and cut them slightly more open from the back.This allows them to open up and curl into a ball shape when cooked.  Rinse the shrimp clean, drain well, and pat dry with a paper towel.Since we are deep-frying the shrimp, there is no need to velvet it.

Check our post on how to prepare shrimp for Chinese cooking for a complete guide, including tips and tricks.Choosing Your Vegetables Bok choy is the most common vegetable in Chinese dishes of this type, along with the traditional trio of mushrooms, bamboo shoots, and water chestnuts.Snap peas are

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