Singapore Chili Stir-Fried Shrimp
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes
Yield
Serves 4
Ingredients
1 pound jumbo shrimp (21 to 25 count), peeled and deveined (see illustration below)1 tablespoon dry sherry 2 teaspoons soy sauce 2 - 3 scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved2 medium jalapeño chiles, seeded and minced (about 2 tablespoons)2 medium cloves garlic, minced (about 2 teaspoons)½ inch piece fresh ginger, peeled and minced (about 2 teaspoons)¼ cup tomato juice 3 tablespoons Asian chili sauce (Sriracha)2 teaspoons oyster sauce ½ teaspoon granulated sugar 1 teaspoon cornstarch 2 tablespoons peanut oil or vegetable oil
Before You Begin
Adapted from a well-known dish in Singapore called chili crab, this spicy dish is complemented nicely by lime wedges and mung bean sprouts, passed at the table.
Instructions
- Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, jalapeños, garlic, and ginger in small bowl; set aside. Stir together tomato juice, chili sauce, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
- Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan. Add remaining 1 tablespoon oil and scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix tomato juice mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve.
Time
40 minutesYield
Serves 4Ingredients
1 pound jumbo shrimp (21 to 25 count), peeled and deveined (see illustration below)
1 tablespoon dry sherry
2 teaspoons soy sauce
2 - 3 scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
2 medium jalapeño chiles, seeded and minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
½ inch piece fresh ginger, peeled and minced (about 2 teaspoons)
¼ cup tomato juice
3 tablespoons Asian chili sauce (Sriracha)
2 teaspoons oyster sauce
½ teaspoon granulated sugar
1 teaspoon cornstarch
2 tablespoons peanut oil or vegetable oil
Test Kitchen Techniques
Ingredients
1 pound jumbo shrimp (21 to 25 count), peeled and deveined (see illustration below)
1 tablespoon dry sherry
2 teaspoons soy sauce
2 - 3 scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
2 medium jalapeño chiles, seeded and minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
½ inch piece fresh ginger, peeled and minced (about 2 teaspoons)
¼ cup tomato juice
3 tablespoons Asian chili sauce (Sriracha)
2 teaspoons oyster sauce
½ teaspoon granulated sugar
1 teaspoon cornstarch
2 tablespoons peanut oil or vegetable oil
Test Kitchen Techniques
Ingredients
1 pound jumbo shrimp (21 to 25 count), peeled and deveined (see illustration below)
1 tablespoon dry sherry
2 teaspoons soy sauce
2 - 3 scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
2 medium jalapeño chiles, seeded and minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
½ inch piece fresh ginger, peeled and minced (about 2 teaspoons)
¼ cup tomato juice
3 tablespoons Asian chili sauce (Sriracha)
2 teaspoons oyster sauce
½ teaspoon granulated sugar
1 teaspoon cornstarch
2 tablespoons peanut oil or vegetable oil
Test Kitchen Techniques
Why This Recipe Works
When developing our shrimp stir-fry, we discovered a few tricks for obtaining perfectly cooked shrimp in a flavorful, lightly thickened sauce: partially butterflying large shrimp (accomplished by deveining) and then cooking them for a mere minute, adding plenty of aromatics right at the end, and adding cornstarch with the liquid.
Before You Begin
Adapted from a well-known dish in Singapore called chili crab, this spicy dish is complemented nicely by lime wedges and mung bean sprouts, passed at the table.
Instructions
- Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, jalapeños, garlic, and ginger in small bowl; set aside. Stir together tomato juice, chili sauce, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
- Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan. Add remaining 1 tablespoon oil and scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix tomato juice mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve.
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