Shrimp cooked any way is always a delight. Always easy and quick to put together, shrimps don’t require a lot of ingredients, and you can be experimental with the flavour profile.
This asian flavoured dish is prepared with a whole bunch of red chilies, garlic, and onion. Adding some honey and hoisin sauce helps balance the heat in the sauce. I served with some charred baby bok choy, you can choose any greens or side. Give this a try for some hot and spicy asian flavours!
Ingredients:
– 2 lb shrimps
– 8 to 10 baby bok choys
– 10-12 dried red chilies
– 1 medium onion
– 2 cloves garlic
– 1/2 cup hot water
– 2 tbsp butter
– 1 + 1 tbsp oil
– 2 cloves garlic
– 1 tsp rice wine vinegar
– 1 tsp dark soy sauce
– 1 tsp hoisin sauce
– fresh ginger slices
– salt & pepper
– 1 tbsp honey
– fresh coriander
Steps:
1. Soak red chillies in hot water for 15 mins.
Blend the hydrated chillies (along with the water) with onion and garlic cloves.
Set aside the puree.
2. Cut baby bok choys in half.
Wash thoroughly and pat dry.
3. Melt butter. Stir the garlic.
Cook the shrimp in garlic butter, for roughly 2-3 mins per side. Set aside.
4. Add 1 tbsp oil to same skillet.
Place the bok choy cut side down.
Cover & cook to steam and char the bok choys at the same time. Set aside.
5. Add 1 tbsp oil.
Add the chili-garlic puree.
When it comes to a boil, add vinegar, dark soy sauce, hoisin sauce. Mix well.
Add fresh ginger slices and salt/pepper. Mix in honey.
Continue to stir until sauce thickens. Add cooked shrimp and fresh coriander.
Stir until shrimp is well coated in sauce and herbs.
Serve with charred baby bok choy.