Chili Shrimp

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.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 234
• Protein: 29 g
• Carbs: 5 g
• Fat: 10 g

Ingredients

• 500 g Wild shrimp ( shelled )
• 3 piece Garlic ( finely minced )
• 2 piece Thai chili ( sliced with seeds )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced, whites and greens separated )
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp White sugar
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 1 tsp Ginger powder
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Shrimp preparation

   Peel the shrimp, keeping the tail for presentation. Carefully dry the meat with a clean cloth to ensure a clean sear without boiling.

2. High heat wok searing

   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. Infusing aromatics

   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. Final glazing

   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.

Chef's tips

• 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.

Storage

Eat immediately. Shrimp loses its firm texture and becomes rubbery when reheated.