Friday, June 28, 2013

Sweet Chili Shrimp

Because I have recently developed a love for shrimp, I decided to try this relatively healthy recipe from the The Chinese Takeout Cookbook by Diana Kuan. I added a bit more chili sauce and salt. I loved the sweet and savory taste the sauce presented. Cooking shrimp goes very quickly, which is great if you need to eat on the run. 

  • 1 lb of shrimp 
  • 2 teaspoons of cornstarch 
  • 1/2 teaspoon of salt 
  • 1/4 teaspoon of ground pepper 
  • 1 tablespoon of peanut or vegetable oil 
  • 2 teaspoons of chopped/minced garlic 
  • 1 teaspoon of chopped/minced ginger 
  • 1 shallot, finely chopped 
  • Sauce: 
    • 1 tablespoon of soy sauce 
    • 1 tablespoon of honey 
    • 1 tablespoon of cider vinegar 
    • 1 1/2 teaspoons of chili sauce ( I added a little more for flavor) 
  • Mix the shrimp with the cornstarch, salt and pepper in a large bowl. 
  • Prepare the sauce by mixing together the soy sauce, honey, cider vinegar and chili sauce in a separate bowl. 
  • Heat a fry pan/ wok over high heat 
  • Add the oil of your choice 
  • Add the garlic, ginger and shallot and stir fry for about a minute. 
  • Throw in the shrimp and fry until pink. 
  • Pour in the sauce and coat the shrimp well. 
  • Take off heat immediately or the shrimp will overcook and become tough. 
Whole recipe calories: ~765 (Depends on shrimp size)

Credits: The Chinese Takeout Cookbook by Diana Kuan 

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