Chinese Chili Garlic Shrimp

Method8 steps · about 25 min

1. 1

   Step 1: Use fully thawed, peeled and deveined raw shrimp (1 lb). Mix the 1 lb shrimp with the optional 1 tsp Shaoxing wine and ½ tsp salt until evenly seasoned. Refrigerate while preparing the sauce. Keep the cornstarch and flour separate until immediately before frying.

   Uses 1 lb raw shrimp, peeled and deveined · 1 tsp Shaoxing wine (optional) · ½ tsp salt

2. 2

   Step 2: Mix the ¼ cup ready chili garlic sauce, 2 tbsp brown sugar and 2 tsp light soy sauce in a bowl until the sugar dissolves. Keep all the sauce ready for step 7.

   Uses ¼ cup ready chili garlic sauce · 2 tbsp brown sugar · 2 tsp light soy sauce

3. 3

   Step 3: Heat 4 tbsp of the peanut oil in a medium skillet until hot. Immediately before frying, toss all the seasoned shrimp from step 1 with the 1½ tbsp cornstarch and 1 tbsp all-purpose flour until coated. Keep the coated shrimp ready to fry promptly in step 4.

   Uses 4 tbsp peanut oil for shrimp frying · All the seasoned raw shrimp from step 1 · 1½ tbsp cornstarch · 1 tbsp all-purpose flour

4. 4

   Step 4: Shake loose excess coating from the shrimp from step 3 and place a single uncrowded layer in the hot frying oil from that step. Use two batches if necessary; reuse the same frying oil. Fry each batch without moving for about 2–3 minutes until the first side is golden, then turn and fry the second side for about 2–3 minutes. The actual shrimp centers must become firm, pearly and opaque. Transfer each fully cooked batch to a clean large plate without overlapping, and repeat with all the remaining coated shrimp. Discard any loose leftover coating that contacted raw shrimp.

   Fry one shrimp side per batch · 3 minUses All the coated shrimp from step 3, fried in uncrowded batches · The actual hot frying oil from step 3

5. 5

   Step 5: After every shrimp batch from step 4 is fully cooked, turn off the stove. Remove the remaining frying oil and residue and wipe the pan carefully with paper towels held in tongs. Keep all the cooked shrimp on their plate for step 8.

6. 6

   Step 6: Add the reserved ½ tbsp peanut oil to the wiped pan and heat over medium heat. Add the 1 tbsp minced ginger and stir-fry for about 1 minute until fragrant.

   Fry ginger in the reserved oil · 1 minUses Reserved ½ tbsp peanut oil for ginger · 1 tbsp minced fresh ginger

7. 7

   Step 7: Add all the mixed chili-garlic sauce from step 2 to all the fried ginger from step 6. Cook and stir for about 20–30 seconds until thick and glossy.

   Thicken the chili-garlic sauce · 1 minUses All the sauce from step 2 · All the fried ginger from step 6

8. 8

   Step 8: Turn off the heat and immediately return all the fully cooked shrimp from step 4 to all the thickened ginger-and-chili sauce from step 7. Toss thoroughly to coat. Serve hot immediately as a main dish, with ready steamed rice if desired.

   Uses All the fully cooked fried shrimp from step 4 · All the thickened sauce and ginger from step 7 · Ready steamed rice, as desired for serving (optional)