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
Units
- 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
- 1 tbsp oil
- 1 tbsp minced ginger
- 1/4 cup ketchup
- 1 tbsp sriracha
- 1 tsp horseradish sauce
- 1 tbsp lemon juice
- 1 tsp honey
- 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 remaining tablespoon of oil and the ginger, and sauté lightly.
- Mix in the ketchup, sriracha, horseradish sauce, lemon juice, and honey, and bring the sauce to a simmer. Toss the shrimp gently in the sauce to coat.
- 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