Provided by: Food&Wine
Rajat Parr discovered Singaporean chile crabs while cooking at a hotel there and exploring the local street food . When crabs aren't available, he substitutes large shrimp and cooks them in sweet, sticky chile sauce.
- 2 pound(s) large shrimp, preferably head-on
- 2 tablespoon(s) ketchup
- 2 tablespoon(s) dry sherry
- 2 tablespoon(s) Asian sweet chile sauce
- 2 tablespoon(s) fresh lemon juice
- 2 tablespoon(s) soy sauce
- 1 tablespoon(s) sugar
- 3 tablespoon(s) vegetable oil
- 2 medium jalapeños, seeded and minced
- 2 clove(s) garlic, minced
- 1 stalk(s) of fresh lemongrass, tender inner white bulb only minced
- 1 tablespoon(s) minced fresh ginger
- 4 scallions, thinly sliced
- 1/4 cup(s) chopped cilantro
- Steamed rice, for serving
- 1. Using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intact. In a small bowl, combine the ketchup, sherry, chile sauce, lemon juice, soy sauce and sugar.
- 2. In a large skillet, heat 2 tablespoons of the vegetable oil. Add the deveined shrimp to the skillet and cook over high heat, turning once, until they start to curl and turn pale pink, about 2 minutes.
- 3. Add the remaining 1 tablespoon of oil to the skillet with the jalapeños, garlic, lemongrass and ginger and cook, stirring, until fragrant, about 1 minute. Add the scallions and the ketchup mixture and stir-fry for 30 seconds. Stir in the cilantro. Spoon the shrimp onto plates and serve with rice.