Serves 4
30 min
Chili Garlic Hakka Shrimp
Recipe GLPRb34885a8ab4ccf
Tender shrimp coated in a crispy cornstarch crust, then tossed with aromatic ginger and a tangy chili-ketchup sauce infused with horseradish and honey. This Indo-Chinese style dish delivers bold, spicy-sweet flavors finished with fresh scallions and cilantro.
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Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon fresh lemon juice
1 teaspoon soy sauce
2 tablespoons cornstarch
3 tablespoons vegetable oil for cooking
1 tablespoon vegetable oil
1½ teaspoons freshly grated ginger
¼ cup ketchup
1 tablespoon sriracha
1 teaspoon horseradish sauce
1 tablespoon lemon juice
1 teaspoon honey
4 tablespoons chopped scallions
1 tablespoon chopped fresh cilantro
Directions
In a medium bowl, combine the shrimp with 1 tablespoon lemon juice and soy sauce. Add the cornstarch and toss until the shrimp are evenly coated.
Heat 3 tablespoons vegetable oil in a large skillet or wok over medium-high heat until the oil is very hot and shimmers.
Working in batches if needed, arrange the shrimp in a single layer in the hot oil. Cook undisturbed for 2-3 minutes until the undersides are golden and crispy, then flip each shrimp and cook for another 2-3 minutes on the second side until cooked through (the shrimp should reach an internal temperature of 145F). Transfer the cooked shrimp to a clean plate.
In a small bowl, whisk together the ketchup, sriracha, horseradish sauce, 1 tablespoon lemon juice, and honey to make the sauce.
Add the remaining 1 tablespoon vegetable oil to the same skillet over medium heat. Stir in the grated ginger and cook for about 1 minute until fragrant.
Pour the sauce mixture into the pan and stir well to combine with the ginger. Simmer for 1-2 minutes.
Return the cooked shrimp to the pan and toss gently until all the shrimp are evenly coated with the sauce.
Transfer to a serving plate and garnish generously with chopped scallions and cilantro. Serve immediately.
