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Chile Shrimp

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Chile Shrimp

Chile Shrimp
Anna Williams
Provided by:
total prep
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.

Ingredients

  • 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

Directions

  • 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.