Chilli Hakka Garlic Shrimp – Pan Fried Shrimp in a Chili Garlic Sauce
It has been a busy week, with a lot recipe stimulation between sending out some recipe to people here and there, and then just dealing with the routine between the blogger cook-off and my spices and seasons column I have shyed away a little from this space. But, then again this space is my virtual home and like my real home, it is a little spotty, a little messy and has a few gems here and there. I do not want to be that kind of girl who ignores her blog for months when a book is out. There I have said it, I am not that kind of girl!
This being said I am the kind of girl, who needs an excuse to simplify a recipe, and of course indulge in her share of fried food. The excuse does not need to be real, a couple of evenings ago it was the stress of badly compiled PTA cash envelopes. BTW, folks try counting $5k of mismatched bills that are actually supposed to add up to $4.9K , so I think you will forgive me my bad habits. But, for the record, I help with our PTA.
So, we are into my favorite domain of Indo-Chinese food, and this recipe is a creation that really is as simple as it is addictive.
It has been a busy week, with a lot recipe stimulation between sending out some recipe to people here and there, and then just dealing with the routine between the blogger cook-off and my spices and seasons column I have shyed away a little from this space. But, then again this space is my virtual home and like my real home, it is a little spotty, a little messy and has a few gems here and there. I do not want to be that kind of girl who ignores her blog for months when a book is out. There I have said it, I am not that kind of girl!
This being said I am the kind of girl, who needs an excuse to simplify a recipe, and of course indulge in her share of fried food. The excuse does not need to be real, a couple of evenings ago it was the stress of badly compiled PTA cash envelopes. BTW, folks try counting $5k of mismatched bills that are actually supposed to add up to $4.9K , so I think you will forgive me my bad habits. But, for the record, I help with our PTA.
So, we are into my favorite domain of Indo-Chinese food, and this recipe is a creation that really is as simple as it is addictive.
A zesty take on shrimp with Indo Chinese seasonings
Ingredients
- 1 pound of large shrimp, shelled with tails on if desired
- 1 tablespoon fresh lemon juice
- 1 teaspoon soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons canola or other mild tasting vegetable oil
- 1 tablespoon oil
- 11/2 teaspoon freshly grated ginger
- 1/4 cup ketchup
- 1 tablespoon sriracha
- 1 teaspoon horseradish sauce
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 4 tablespoons chopped scallions
- 1 tablespoon finely chopped cilantro
Instructions
- In a mixing bowl, place the shrimp and mix it with the lemon juice, soy sauce and the cornstarch.
- Heat the oil in a wide bottomed pan for at least a couple of minutes until almost smoking.
- Place the shrimp in a single layer and cook for about 3 minutes on each side, until the shrimp crinkles and curls and turns nice and crisp.
- Gently remove the shrimp on to a plate.
- Add in the remaining tablespoon of oil and add in the ginger and saute lightly.
- Mix in the ketchup, sriracha, horseradish, lemon juice and honey and bring the sauce to a simmer.
- Lightly toss the shrimp into the sauce and stir in the scallions. Turn off the heat and garnish with the cilantro and serve with steaming white rice as a meal or on its own as an appetizer.
Meghna
This states great. Though I dont know why it’s called “chilli garlic sauce” when no garlic is used in the recipe.
rinkub@aol.com
Great question, the shrimp gets a lot of flavor from the Sriracha sauce, which is a chili garlic sauce.