Chili Shrimp
Ingredients
- 600 gShrimp (peeled and deveined)
- 3 pcGarlic (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tspGinger ground
- 2 tbspPeanut oil
- 1 tbspsambal oelek
- 2 tbspTomato caviar
- 1 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tbsprice wine
- 1 tspWhite sugar
- 1 tspCorn starch
- 50 mlMineral water
- 50 mlChicken broth (ready to use)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Shrimp become rubbery when reheated.
