Chili Shrimp

Name: Chili Shrimp
Total time: 40 min
Yield: 4
Ingredients: 2 lb. large shrimp; 2 tbsp. ketchup; 2 tbsp. dry sherry; 2 tbsp. Asian sweet chile sauce; 2 tbsp. fresh lemon juice; 2 tbsp. soy sauce; 1 tbsp. sugar; 3 tbsp. vegetable oil; 2 medium jalapeños; 2 clove garlic; 1 stalk fresh lemongrass; 1 tbsp. minced fresh ginger; 4 scallions; 1/4 c. Chopped cilantro; Steamed rice

Published: Oct 15, 2009

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Yields:

Total Time:

40 mins

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Rajat Parr discovered Singaporean chili crabs while cooking at a hotel there and exploring the local street food. When crabs aren't available, he substitutes large shrimp and cooks them in sweet, sticky chile sauce.

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Ingredients

2 lb. large shrimp
2 Tbsp. ketchup
2 Tbsp. dry sherry
2 Tbsp. Asian sweet chile sauce
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
1 Tbsp. sugar
3 Tbsp. vegetable oil
2 medium jalapeños
2 clove garlic
1 stalk fresh lemongrass
1 Tbsp. minced fresh ginger
4 scallions
1/4 cup Chopped cilantro
Steamed rice

Directions

1. Step 1Using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intact. In a small bowl, combine the ketchup, sherry, chile sauce, lemon juice, soy sauce, and sugar.
2. Step 2In a large skillet, heat 2 tablespoons of the vegetable oil. Add the deveined shrimp to the skillet and cook over high heat, turning once, until they start to curl and turn pale pink, about 2 minutes.
3. Step 3Add the remaining 1 tablespoon of oil to the skillet with the jalapeños, garlic, lemongrass, and ginger and cook, stirring, until fragrant, about 1 minute. Add the scallions and the ketchup mixture and stir-fry for 30 seconds. Stir in the cilantro. Spoon the shrimp onto plates and serve with rice.