How to make Chilli and Garlic Shrimp.
INGREDIENTS: Serves 4
- 600 g jumbo tiger shrimp, peeled and deveined with the tail shells still on
- 15 ml tomato paste
- 30 ml ketchup
- 30 ml chilli garlic sauce
- 4 g sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon sesame oil
- 45 ml vegetable oil
- 1 teaspoon ginger (minced)
- 2 teaspoons garlic (finely chopped)
- 1 tablespoon shallots (finely chopped)
- 1 tablespoon cilantro stems (finely chopped)
- 15 ml Shaoxing wine
- 80 ml water
- chopped cilantro leaves (for garnish)
INSTRUCTIONS:
- Rinse the shrimp under running water and pat dry with a paper towel.
- Make the sauce by mixing the tomato paste, ketchup, chilli garlic sauce, sugar, salt, white pepper and sesame oil in a medium bowl.
- Heat the oil in your wok until smoking hot.
- Fry the shrimp on both sides for 30 seconds each side.
- Turn off the heat, remove the shrimp from the wok and set aside on a plate.
- Turn the heat to medium-low and leave the remainder of the oil in the wok.
- Add the ginger and infuse for 15 seconds and add the garlic and the shallot.
- Once caramelized, add the sauce mixture and continue to stir and fry for another minute.
- Add the chopped cilantro stems and then the Shaoxing wine.
- Increase the heat to medium-high, and add the water to thin the sauce.
- Bring everything to a simmer.
- Once the sauce is simmering, add the shrimp and any juices that may have collected on the plate.
- Toss the shrimp until they are completely coated in the sauce.
- Serve topped with chopped cilantro leaves.
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