Post by wilderness on Jun 2, 2020 7:01:27 GMT -5
Spicy Garlic Shrimp for 1-wilderness***
2 Serving DishesAsian, Fish and seafood, My Own
Cook Time : – 12 minutes Servings : Servings 1
Source : Recipetineats.com Original
Ingredients
5-6 prawns / shrimp, raw, , peeled and deveined
1 tbsp vegetable oil (or canola)
1 tsp sesame oil , toasted Optional
1 garlic clove , very finely minced
1 tsp ginger , grated or finely chopped (can be omitted)
1 tsp chilli flakes* (optional)
1/4 cup water
1/2 T Sriracha
1 tsp soy sauce , light or all purpose
1 1/2 tbsp brown sugar (sub with white)
GARNISH (OPTIONAL)
Sesame seeds
Green onions , finely sliced
Red chillies , finely sliced or chopped
Directions
Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into bowl. Repeat.
Remove skillet from stove to cool down slightly, turn down to medium.
Return skillet to stove, heat sesame oil.
Add garlic, ginger and chilli flakes. Cook until garlic turns golden.
Add water, then Sriracha, soy sauce and sugar, Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a thin syrup consistency.
Return prawns into skillet and toss to coat in sauce and reheat, and cook for 1 - 2 minutes until sauce is reduced and coats the prawns nicely.
Garnish with sesame seeds, fresh chilli and shallots if desired. Serve with rice to soak up the awesome sauce!
Notes
SPICINESS - Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha.
NON SPICY version- skip the chilli flakes and sriracha, add 2 tbsp ketchup + 1 tbsp rice vinegar (or even cider vinegar!) + 1 tbsp Shaoxing wine (Chinese cooking wine) OR Mirin (reduce sugar by 0.5 tbsp) OR 2 tbsp chicken broth low sodium. Yes we need all these to make up for skipping the sriracha!
SUBS: Another hot or chilli sauce with a similar consistency (a ketchup thickness). For a thinner stronger hot sauce like Franks, I'd probably use half Franks, half ketchup then add more Franks after tasting the sauce once reduced.
MY NOTES: I use 16-20 count shrimp. The original spicier version can be seen at Recipes Tin Eats Bet
2 Serving DishesAsian, Fish and seafood, My Own
Cook Time : – 12 minutes Servings : Servings 1
Source : Recipetineats.com Original
Ingredients
5-6 prawns / shrimp, raw, , peeled and deveined
1 tbsp vegetable oil (or canola)
1 tsp sesame oil , toasted Optional
1 garlic clove , very finely minced
1 tsp ginger , grated or finely chopped (can be omitted)
1 tsp chilli flakes* (optional)
1/4 cup water
1/2 T Sriracha
1 tsp soy sauce , light or all purpose
1 1/2 tbsp brown sugar (sub with white)
GARNISH (OPTIONAL)
Sesame seeds
Green onions , finely sliced
Red chillies , finely sliced or chopped
Directions
Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into bowl. Repeat.
Remove skillet from stove to cool down slightly, turn down to medium.
Return skillet to stove, heat sesame oil.
Add garlic, ginger and chilli flakes. Cook until garlic turns golden.
Add water, then Sriracha, soy sauce and sugar, Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a thin syrup consistency.
Return prawns into skillet and toss to coat in sauce and reheat, and cook for 1 - 2 minutes until sauce is reduced and coats the prawns nicely.
Garnish with sesame seeds, fresh chilli and shallots if desired. Serve with rice to soak up the awesome sauce!
Notes
SPICINESS - Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha.
NON SPICY version- skip the chilli flakes and sriracha, add 2 tbsp ketchup + 1 tbsp rice vinegar (or even cider vinegar!) + 1 tbsp Shaoxing wine (Chinese cooking wine) OR Mirin (reduce sugar by 0.5 tbsp) OR 2 tbsp chicken broth low sodium. Yes we need all these to make up for skipping the sriracha!
SUBS: Another hot or chilli sauce with a similar consistency (a ketchup thickness). For a thinner stronger hot sauce like Franks, I'd probably use half Franks, half ketchup then add more Franks after tasting the sauce once reduced.
MY NOTES: I use 16-20 count shrimp. The original spicier version can be seen at Recipes Tin Eats Bet
