this dish has everything… the flavors of sweet, sour, and spicy all rolled into one. shrimp cooks fast, in about 5 minutes or so. we like leaving the shrimp skin and head on while cooking because that’s where you really get the flavors, especially the head. who doesn’t like sucking shrimp head juice… we sure do.
shrimp 1 lb (1/2 kg)
ketchup 1 tbsp
hoisin sauce 1 tbsp
soy sauce 1 tsp
sriracha 1 tsp
garlic, ginger, and shallot a little bit of each
- rinse the shrimp and drain to dry
- add oil to a pan, turn to medium heat and toss in the garlic, ginger, and shallot to lightly brown. this brings out the aromas, make sure not to burn it
- turn heat to high and toss in the shrimp, cook for about a minute for the shrimp to start changing color
- add all the sauces to the pan, continue cooking and stirring
- shrimp should be done when they are orange, and begin to form a “c” shape, about 4-5 minutes
here’s a good way to tell if your shrimp is cooked. if they curl into a “c”, it’s cooked. if they curl into an “o”, it’s overcooked.
if you don’t have sriracha, use any sweet spicy chili sauce. but sriracha should be a staple in any household, like soy sauce.
for a singaporean twist, substitute the shrimp with dungeness crab. whisk an egg and mix it in at the very end. the egg will absorb all the sauces and crab flavor. yum yum!