Thai - Spicy Salt & Pepper Shrimp

Serve the shrimp with a citrus-soy dipping sauce: in a bowl, stir together 3 Tbs. fresh lemon juice, 2 Tbs. soy sauce, 1 Tbs. water, ½ tsp. minced fresh cilantro, ¼ tsp. sugar and 1 garlic clove, minced. The dipping sauce may be made a day in advance, covered and refrigerated; bring to room temperature before serving.

Thai - Spicy Salt & Pepper Shrimp

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    tsp. sugar

  • ¼

    tsp. Chinese five-spice powder

  • ¼

    tsp. salt

  • ¼

    tsp. freshly ground pepper

  • 4

    Tbs. corn or peanut oil

  • ¼

    cup cornstarch

  • lb. large shrimp, peeled and deveined

  • 2

    Tbs. minced fresh ginger

  • 3

    garlic cloves, minced

  • 1

    red or green jalapeño chili, seeded and minced

  • 2

    Tbs. mirin

Directions

Make the spice mixture In a small bowl, stir together the sugar, five-spice powder, salt and pepper. Sear the shrimp Warm a wok or large fry pan over high heat until very hot and pour in 2 Tbs. of the oil. Meanwhile, spread the cornstarch on a plate. Quickly pat the shrimp dry with paper towels and dip in the cornstarch, coating both sides and shaking off the excess. Add the shrimp to the wok in a single layer and sear, turning once, just until opaque throughout, about 1 minute per side. Using a slotted spoon, transfer the shrimp to a bowl. Finish the dish Return the wok to high heat and pour in the remaining 2 Tbs. oil. Add the ginger, garlic and chili and stir-fry until fragrant, about 5 seconds. Add the spice mixture and mirin, quickly return the shrimp to the wok, and stir-fry until the shrimp are coated with the spice mixture and are heated through, 15 to 20 seconds. Transfer the shrimp to a platter and serve with the dipping sauce (see note above). Serves 4.


Nutrition

Facebook Conversations