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| Shrimp Stir Fry |
Shrimp stir fry is one of the favorite stir fry meals usually on Fridays if you are out and about all weekend. If you are dining in a Chinese Cuisine, ordering a dish of something coated in spicy garlic sauce would usually be a gamble. Take pork for example, two Sichuan dishes usually cooked with its Sichuan sauce. The dish could either be perfectly manageable if the chef is overly generous enough with his chili oil, to produce that throat-burning spicy sensation. Having your throat burnt is not necessarily bad after all you did go out for Sichuan dishes. If your meal will include boiled beef in chili sauce, mapo tofu and dan dan noodles, it would be a great reprieve from the heat is you slow down on hot dishes.
In the U.S., shrimp with garlic sauce in Chinese restaurants is rarely strongly spicy, even when the entrée is marked with a big red star or chili pepper on the menu to warn the diner. We wanted to strike a balance with this recipe instead. We use chili oil, like in Sichuan cooking, or a tiny squeeze of hot sauce like in many restaurants here that seem to do well. We use a good amount of the Huy Fong (Red Rooster brand) chili garlic sauce instead. But you can use any other brand of chili garlic or regular chili sauce on this dish. This dish is all about the garlicky taste therefore it is best to use freshly sautéed garlic. One tip though, it is not wrong if you add garlic on top of garlic. You will want to start with sautéing a few cloves of garlic, crush or chopped. Then add the shrimps and the sauce and the entrée will be done in seriously speaking, five minutes. Let us try out the recipe then.
SHRIMP WITH SPICY GARLIC SAUCE: Serves four persons.
THE INGREDIENTS:
In the U.S., shrimp with garlic sauce in Chinese restaurants is rarely strongly spicy, even when the entrée is marked with a big red star or chili pepper on the menu to warn the diner. We wanted to strike a balance with this recipe instead. We use chili oil, like in Sichuan cooking, or a tiny squeeze of hot sauce like in many restaurants here that seem to do well. We use a good amount of the Huy Fong (Red Rooster brand) chili garlic sauce instead. But you can use any other brand of chili garlic or regular chili sauce on this dish. This dish is all about the garlicky taste therefore it is best to use freshly sautéed garlic. One tip though, it is not wrong if you add garlic on top of garlic. You will want to start with sautéing a few cloves of garlic, crush or chopped. Then add the shrimps and the sauce and the entrée will be done in seriously speaking, five minutes. Let us try out the recipe then.
SHRIMP WITH SPICY GARLIC SAUCE: Serves four persons.
THE INGREDIENTS:
- one and one half pounds of uncooked large shrimps
- three tablespoons of soy sauce
- two tablespoons of chili sauce
- two teaspoons of sesame oil
- two teaspoons of Chinese rice wine or dry sherry
- one teaspoon of sugar
- two tablespoons of olive oil
- four cloves of garlic, crushed and finely chopped
- a pinch of ground black pepper
- one scallion, thinly chopped
- Start by preparing your ingredients carefully. Peel the shrimps, leaving the tail segments intact. Devein the shrimp if you choose or desire it. Reserve for frying.
- In a small mixing bowl, mix together the soy sauce, the chili sauce, the sesame oil, the rice wine and the sugar and stir till smooth. Reserve for frying too.
- To begin frying, heat a wok or a large skillet over medium high heat on your American stove. Add the olive oil and swirl to coat the pan. Season it with garlic, and fry for about thirty seconds.
- Then add the shrimps and cook until both sides of the shrimps are pink in color, for about two minutes on each side. Add the sauce mixture to the wok and stir so the shrimps are fully coated by the sauce.
- You can add salt and pepper to taste.
- Remove to a platter and garnish it with the chopped scallions.
- Serve with steamed rice. This shrimp stir fry recipe is great on Fridays. Try them at home.
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