Chili Shrimp

Author: 
Rajat Parr
  • 2 Pounds  large shrimp, preferably head-on
  • 2 Tablespoons  ketchup
  • 2 Tablespoons  dry sherry
  • 2 Tablespoons  Asian sweet chile sauce
  • 2 Tablespoons  fresh lemon juice
  • 2 Tablespoons  soy sauce
  • 1 Tablespoon  sugar
  • 3 Tablespoons  vegetable oil
  • medium jalapeños, seeded and minced
  • garlic cloves, minced
  • stalk of fresh lemongrass, tender inner white bulb only, minced
  • 1 Tablespoon  minced fresh ginger
  • scallions, thinly sliced
  • 1/4 Cup  chopped cilantro
  •   Steamed rice, for serving
  • 2 pounds large shrimp, preferably head-on
  • 2 tablespoons ketchup
  • 2 tablespoons dry sherry
  • 2 tablespoons Asian sweet chile sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons vegetable oil
  • 2 medium jalapeños, seeded and minced
  • 2 garlic cloves, minced
  • 1 stalk of fresh lemongrass, tender inner white bulb only, minced
  • 1 tablespoon minced fresh ginger
  • 4 scallions, thinly sliced
  • 1/4 cup chopped cilantro
  • Steamed rice, for serving
Rajat Parr discovered Singaporean chili crabs while cooking at a hotel there and exploring the local street food. When crabs aren't available, he substitutes large shrimp and cooks them in sweet, sticky chile sauce.

Directions RichSnippets

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Recipe Details

Cooking Time: 
40 minutes
Total Time: 
40 minutes
Serves: 
4

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