Chili Shrimp

Plump, pearly shrimp coated in an intense, glossy red sauce. The chili heat is balanced by rice vinegar acidity and the aroma of sautéed garlic.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 265
• Protein: 31 g
• Carbs: 6 g
• Fat: 10 g

Ingredients

• 600 g Shrimp ( peeled and deveined )
• 3 piece Garlic ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tsp Ginger ground
• 2 tbsp Peanut oil
• 1 tbsp sambal oelek
• 2 tbsp Tomato caviar
• 1 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp rice wine
• 1 tsp White sugar
• 1 tsp Corn starch
• 50 ml Mineral water
• 50 ml Chicken broth ( ready to use )

Instructions

1. Preparation of aromatics

   Finely chop the garlic. Slice the green onions, separating the whites from the greens. Prepare the liquid mixture: in a bowl, combine the chicken broth, soy sauce, rice vinegar, rice wine, sugar, and cornstarch.

2. Searing the shrimp

   Heat the peanut oil in a smoking wok. Toss in the shrimp. They should turn from gray to marbled pink and become opaque in less than two minutes. Remove them immediately to prevent them from toughening.

3. Roasting the base

   In the same wok, lower the heat slightly. Sauté the garlic, ground ginger, and the whites of the green onions. Add the sambal oelek and tomato paste. Stir until the oil turns bright red and the aromas are released.

4. Binding and glazing

   Return the shrimp to the wok. Pour in the prepared broth sauce. Stir vigorously: the starch will thicken instantly to coat each shrimp in a glossy film. The sauce should be syrupy, not liquid.

Chef's tips

• Do not overcook the shrimp at the start; they will finish cooking in the sauce.
• The wok must be piping hot before adding oil to prevent the shrimp from sticking.

Storage

Eat immediately. Shrimp become rubbery when reheated.