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I know cooking shrimps in the shells is not for everyone. I personally find it “fun” that you gotta peel the shell first before you eat it, it’s like a treat. C’mon a little work won’t hurt ya! You’ll have an excuse to eat “more” 😉 Besides, the shells keep them fresh and juicy. Feel free to use peeled shrimps too if you want. I like the combination of sweet and salty in this recipe. It is finger-licking good!
SPICY GARLIC SHRIMP (4 servings)
1 1/2 lbs (680 g) large raw, head-on prawns in the shell or frozen peeled prawns
1 Tbsp corn starch
1/2 tsp salt
1/4 tsp ground white pepper
2 Tbsp canola oil
2 Tbsp minced garlic
1 chopped green onion
Sauce
1/4 C ketchup
1/4 C Chinese rice wine or dry sherry
1/4 C chicken broth
2 Tbsp chili garlic sauce
2 tsp honey
1 tsp sesame oil
1 tsp soy sauce
COOKING METHOD:
1. Rinse the prawns and pat dry with paper towels. Marinade the prawns by combining corn starch, salt and pepper. Let stand for 10 minutes
2. Combine ketchup, rice wine, broth, chili garlic sauce, honey, sesame oil and soy sauce in a medium bowl and mix well
3. Prepare a wok or pan over high heat. Add 1 Tbsp of oil, swirl to coat the side. Add garlic and cook for about 10 seconds. Add the prawns and cook until they turn pink, about 1 minute. Dish out to a plate and set aside
4. Add the remaining 1 Tbsp oil to the pan, swirl to coat the sides. Add the sauce mixture you prepare earlier and cook until the sauce thickens and reduces by half, about 5 minutes. Add the prawn and garlic mixture, toss until the prawns are coated in the sauce and completely cooked through, about 2 minutes
5. Dish out to a serving plate, garnish with green onion and serve
