This shrimp recipe side steps some of the negatives of Indo-Chinese cooking and lays off the deep frying. I have pan crisped it without much effort, as for the name. Tell me, how authentic are Indo-Chinese names anyway, they are an art unto themselves.
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Chili Garlic Hakka Shrimp Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chili Garlic Hakka Shrimp is a flavorful Indo-Chinese dish, pan-crisped to perfection with a blend of garlic, ginger, and chilies for a warm and fresh flair.
Ingredients
- 1 lb (450 g) large shrimp, shelled with tails on if desired
- 1 tbsp fresh lemon juice
- 1 tsp soy sauce
- 2 tbsp cornstarch
- 3 tbsp canola or other mild tasting vegetable oil
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 2-3 dried red chilies, broken into pieces
- 1/2 tsp salt, or to taste
- 1/4 tsp sugar
- 2 tbsp chopped scallions
- 1 tbsp chopped cilantro
Instructions
- In a mixing bowl, combine the shrimp with lemon juice, soy sauce, and cornstarch. Mix well to coat the shrimp evenly.
- Heat the oil in a wide-bottomed pan over medium-high heat until almost smoking.
- Add the shrimp to the pan in a single layer and cook for 2-3 minutes on each side until they are golden and crisp.
- Remove the shrimp from the pan and set aside.
- In the same pan, add the minced garlic, ginger, and dried red chilies. Stir-fry for about 1 minute until fragrant.
- Return the shrimp to the pan and add salt and sugar. Toss everything together to combine well.
- Garnish with chopped scallions and cilantro before serving.
Notes
- For a milder dish, reduce the number of dried red chilies.
- Serve immediately for the best texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently to maintain the shrimp’s texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 480
- Fat: 12
- Carbohydrates: 10
- Fiber: 1
- Protein: 24
- Cholesterol: 190
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Frequently Asked Questions
Why coat the shrimp in cornstarch before pan-frying?
The 2 tbsp of cornstarch (combined with 1 tbsp lemon juice and 1 tsp soy sauce) creates a thin coating that crisps up when the shrimp hit the almost-smoking oil in the wide-bottomed pan. This is how the recipe achieves the pan-crisped texture the author describes — without any deep frying.
What is Hakka-style cooking and how does it apply here?
Hakka cuisine is an Indo-Chinese style of cooking popular in India — a fusion that uses Chinese techniques with Indian spice sensibilities. This recipe reflects that style: the shrimp are cooked in a Chinese stir-fry method but seasoned with dried red chilies and heavy garlic and ginger, which are more characteristic of Indian flavors. The author notes that Indo-Chinese dish names are “an art unto themselves.” 
How should I serve this dish and how quickly after cooking?
The notes say to serve immediately for the best texture, as the cornstarch crust softens as the shrimp sit. Garnish with the 2 tbsp chopped scallions and 1 tbsp chopped cilantro just before plating.
Amazing, these shrimp are so delicious!
If this is chilli garlic shrimp . Why is there no mention of garlic in the ingredients??????
Tried this recipe last night and the sauce tasted liked cocktail sauce. Did not turn out as expected.