Chilli & Garlic Shrimp

How to make Chilli and Garlic Shrimp.


  • 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)


  1. Rinse the shrimp under running water and pat dry with a paper towel.
  2. Make the sauce by mixing the tomato paste, ketchup, chilli garlic sauce, sugar, salt, white pepper and sesame oil in a medium bowl.
  3. Heat the oil in your wok until smoking hot.
  4. Fry the shrimp on both sides for 30 seconds each side.
  5. Turn off the heat, remove the shrimp from the wok and set aside on a plate.
  6. Turn the heat to medium-low and leave the remainder of the oil in the wok.
  7. Add the ginger and infuse for 15 seconds and add the garlic and the shallot.
  8. Once caramelized, add the sauce mixture and continue to stir and fry for another minute.
  9. Add the chopped cilantro stems and then the Shaoxing wine.
  10. Increase the heat to medium-high, and add the water to thin the sauce.
  11. Bring everything to a simmer.
  12. Once the sauce is simmering, add the shrimp and any juices that may have collected on the plate.
  13. Toss the shrimp until they are completely coated in the sauce.
  14. Serve topped with chopped cilantro leaves.
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