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
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

Click Here For Directions

Recipe Details

Cooking Time: 
40 minutes
Total Time: 
40 minutes
Serves: 
4
Rate this Recipe

The Daily Meal Editors and Community Say...