I never knew about this sriracha chili sauce until I came to the U.S. for a college eons ago. I was introduced to the delicious Vietnamese Pho Noodles and they usually serve the noodle with sriracha chili sauce and hoisin sauce on the side. I got hooked immediately. I never used it for cooking though until few days ago. Honestly speaking, I was a bit lazy and craving for something spicy and not sure what to do with the shrimp. The next thing I knew, I got the shrimps, the garlic and saw the sriracha chili sauce in the fridge and VOILA….here it is. You can put as much or as little of the chili sauce to your liking. It turns out pretty good. My husband said “these shrimps are good”. I told him I used sriracha chili sauce and he was a bit surprised ha..ha…. Nonetheless…it was easy and delicious.
SHRIMPS WITH SRIRACHA SAUCE (3-4 servings)
Ingredients
- 1 lb of jumbo raw shrimp sheeled and deveined
- Pinch of salt and freshly ground black pepper
- 2 Tbsp of cooking oil
- 2 cloves garlic peeled and finely minced
- 1 Tbsp or more of sriracha chili sauce I used the "rooster" brand or known as tuong ot sriracha
- 1 tsp of sugar
Instructions
- Pat the shrimp dry with with paper towel. Sprinkle with some salt and freshly ground black pepper
- Preheat a skillet on high heat. Add in the cooking oil follow by the garlic, saute for about 10 seconds. Add in the shrimps and cook until the shrimps turn pink and cooked through. Add in the sriracha sauce and the sugar. Turn off the heat and toss to coat the shrimp with the sauce. It should be savory, spicy with just a tiny hint of sweetness. Transfer to serving platter and serve immediately with rice as part of multi-course meal
