Prep 10 mins
Cook 20 mins
I found this on a website and tweaked it, after having this in several restaraunts while living overseas. I cannot find it anyplace stateside so this is the best interpretation of Chili shrimp I could find.
- 1⁄2 lb shrimp, peeled and deveined
- 2 -3 garlic cloves, minced
- 2 teaspoons ginger, grated
- 1 teaspoon dried red chili pepper (or chili flakes)
- 3 scallions, minced
- 3 tablespoons sesame oil
- 2 tablespoons sherry wine
- 2 tablespoons ketchup
- 2 tablespoons chili sauce
- 1 teaspoon cornstarch, mixed with
- 2 tablespoons water
- In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
- Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
- Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!
This is very good. I basiclly took the recipe and made Shrimp tacos. Much like fish tacos but with the Chili shrimp. I omit the cornstarch and saute the shrimp with the other ingredients then make a hot slaw of cabbage, sugar, carrots, and rice vinegar for topping the wheat soft tacos. DELISH. Another vesion would be to substitute chipoltle sauce with olive oil for the sesame oil. Great recipe Jessica K
The garlic, Ginger & Chili is a great combination that makes these prawns burst with flavor. I cut the oil back to 1 tbsp. I used a Thai sweet chili sauce (very hot) instead of our regular chili sauce. I got all the ingredients ready ahead of time and had them in two bowls-the prawns, garlic, ginger, dry chili & scallions in one and the remaining ingredients in another. It took me 5 minutes for the actual cooking - Thanks Jessica for a delicious recipe, to be repeated, for prawns
I tried this out of curiosity. However, this uses far too much sesame oil, which other recipes rarely use for this type of szechwan dish.