Recipe By: Laura Lorenz
Serves: 3-4 people
1lb large shrimp (raw, peeled, and deveined)*
1.5 tbsp flour
2 tbsp vegetable oil
3 large garlic cloves, minced
2” piece of fresh ginger, minced
1.5 tbsp sesame oil*
6 tbsp light soy sauce
2 tbsp sweet chili sauce
2 tbsp honey
1 tbsp rice wine vinegar
5-6 dried red chilis*
1 tbsp hoisin sauce
½ cup sliced green onions
Cilantro, green onions, and sesame seeds for garnish (optional)
Dry the shrimp off with a paper towel (this will help the flour stick directly to the shrimp). Next, coat the shrimp evenly with the flour. Then place a pan over medium-high heat and add the vegetable oil. Once the oil is heated add shrimp one at a time to the pan (shaking any excess flour off before placing in the oil). Do not overcrowd the pan, work in batches, cooking the shrimp for 1-2 minutes per side.
Once the shrimp are cooked, place them on a paper towel to drain any additional oil off the shrimp. Turn the heat on low (make sure the pan temperature comes down, so you do not burn the garlic), and add the sesame oil, garlic, chilis, and ginger. Cook for 2 minutes, stirring constantly. Then add the soy sauce, chili sauce, honey, and rice wine vinegar, bring to a simmer and cook for 5-7 minutes (the sauce will start to reduce slightly); stirring frequently so the garlic doesn’t burn. Next, add the shrimp and green onions into the sauce, stir well and remove from heat.
*I served these sweet and spicy shrimp with a side of brown jasmine rice, topped with torn cilantro, more sliced green onions, and sesame seeds. These are also great in lettuce wraps with sticky rice.
*I used large shrimp, but x-large, medium, or even jumbo will work, just adjust the cooking time accordingly.
*There are 2 main types of sesame oil (light and dark). The light is mostly used for cooking and the dark is more of a finishing oil (this one may also say “toasted”). I have actually used both in this dish when I could only find 1 type at my local store. The dark will have a richer and bolder taste (if using this one decrease amount to 1 tbsp).
*There are so many types of dried red chilis and they all have different heat levels. I used a dried Thai chili that is fairly spicy (adjust accordingly to personal preference). Most Asian chilis can be found online very easily if your local store doesn’t carry them.
* Pairings: Viognier, Viognier-Malvasia Bianca, Riesling (on the drier side)