Asian chili garlic shrimp. Jazz up your regular grilled shrimp with a generous addition of chilies and garlic. Fried shrimp is tossed in lip-smacking sweet and spicy sauce to create a vibrant, impressive dish. This simple and delicious classic is perfect with a side of steamed rice or as an appetizer.
Shrimps or prawns are one of those absolutely delicious culinary delicacies that I absolutely love. Whether you like them grilled, fried or baked, they are obviously a must addition to your entertaining table. They are so good at absorbing all kinds of flavors making them the perfect choice to let your culinary imagination go wild. But today, let’s talk about a classic shrimp recipe featuring the best of sweet and spicy flavors.
This Asian chili garlic shrimp is all about fried shrimp tossed in plenty of garlic and a sweet and spicy sauce. The contrasting sweet and spice kick takes the dish to another level.
How To Make Asian Chili Garlic Shrimp
Start with making the sweet and spicy sauce. A delightful combination of soy sauce, tomato sauce (ketchup), brown sugar, chili paste and rice vinegar. This sauce is actually a melange of flavors including sweet, savory, spicy and tangy. And all the ingredients in this sauce are a ‘must’ to create the ultimate flavorful sauce.
With the shrimp, you can either keep the tails intact or remove them. Make sure you devein them before frying. Fry shrimp (prawns) in a little oil, about 1-2 minutes. Never overcook prawns (shrimp) as it will change the texture completely.Next up, stir fry garlic, ginger, and shallots in some sesame oil.
When aromatic, add a splash of Shaoxing wine and add the sauce. Toss the cooked shrimp (prawns) in sauce, add a generous sprinkle of spring onions (scallions) and coriander (cilantro) leaves, and serve with rice or noodles. Perfectly delicious!
More Shrimp (Prawn) Recipes:
Prawn Biryani | Shrimp Biryani Kerala Prawns FryKerala Prawn Roast | Chemmen Roast
Asian Chili Garlic Shrimp (Prawn) | Video
Ingredients
Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons tomato sauce ketchup
- 1 tablespoon chili paste
- 1 tablespoon rice vinegar
- ½ teaspoon brown sugar
Chili shrimp (prawns):
- 1 tablespoon oil
- 1 kg shrimp prawns, deveined, tails intact
- 1 tablespoon sesame oil
- 2 tablespoon chopped shallots
- 4 garlic cloves peeled and chopped
- 1 teaspoon chopped fresh ginger
- 2 teaspoons Shaoxing wine optional
- ¼ cup chopped spring onions scallions
- 2 tablespoons chopped coriander cilantro leaves
- Steamed rice or noodles to serve
Instructions
- To make the sauce, place soy sauce, ketchup (tomato sauce), chili paste, rice vinegar and brown sugar in a small
bowl. Stir to combine. Set aside. - Meanwhile heat oil in a frying pan or skillet over medium-high heat. Add shrimp in a single layer. Cook 1-2 minutes on each side. Remove from pan. Set aside.
- Heat sesame oil in the same pan over medium heat.
- Add shallots, garlic and ginger. Sauté, stirring occasionally, for 2-3 minutes or until fragrant. Add Shaoxing wine (if using).
- Add sauce. Stir. Add cooked shrimp. Toss. Stir fry for 2 minutes.
- Add spring onions (scallions) and coriander (cilantro) leaves. Toss to combine.
- Garnish with more spring onions (scallions) if you like.
Nutrition
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