Chili Shrimp
Ingredients
- 500 gWild shrimp (shelled)
- 3 pcGarlic (finely minced)
- 2 pcThai chili (sliced with seeds)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced, whites and greens separated)
- 2 tbspsoy sauce
- 1 tbsprice wine
- 1 tspWhite sugar
- 2 tbspPeanut oil
- 1 tspSesame oil
- 1 tspGinger powder
- 20 gFresh ginger (peeled and finely minced)
Method
Firm, plump shrimp seared until bright pink. A dark, syrupy glaze coats every piece, elevated by the sharp heat of chili and the aroma of sautéed garlic.
- 1
Peel the shrimp, keeping the tail for presentation. Carefully dry the meat with a clean cloth to ensure a clean sear without boiling.
- 2
Heat the peanut oil in a wok until smoking. Toss in the shrimp. They should turn red and curl up instantly under the heat.
- 3
Add the minced garlic, fresh ginger, sliced chili, and the white parts of the spring onions. Stir vigorously. As soon as the smell of sautéed aromatics fills the kitchen, move to the next step.
- 4
Pour in the soy sauce, rice wine, and sugar. The sauce should reduce and coat the spoon. Finish with sesame oil for shine and the green parts of the spring onions.
Frequently asked questions
How do you get this dish right?
- The wok must be smoking hot: if the oil isn't smoking, the shrimp will release water instead of searing.
- Do not overcrowd the wok; cook in two batches if necessary to maintain constant high heat.
How long does this dish keep?
Eat immediately. Shrimp loses its firm texture and becomes rubbery when reheated.
