Honey Chili Shrimp (g) Recipe
Lightly fried shrimp tossed in a sweet and spicy sauce with onions, bell peppers and cilantro.
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Ingredients
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Shrimp & Marinade
Sauce & Stir-fry
Method
Shrimp & Marinade
- 1
Prepare shrimp
Rinse the shrimp and pat dry thoroughly with paper towels. If frozen, fully defrost and dry.
- 2
Marinate
In a bowl combine 3 tbs cornstarch, 2 tbs all-purpose flour, egg white, 1 tsp salt and 1/2 tsp black pepper. Add the shrimp and toss until each piece is evenly coated. Let sit 10 minutes to allow coating to adhere.
- 3
Heat oil
Pour about 400–500 ml vegetable oil into a deep frying pan or wok so there is enough for shallow-deep frying (oil depth ~3–4 cm). Heat over medium-high until oil reaches 175°C (350°F) or a small bit of batter sizzles and rises immediately.
- 4
Fry shrimp
Fry the shrimp in batches (do not crowd) 1–2 minutes per batch until the coating is golden and shrimp turn pink and just cooked through. Remove with a slotted spoon and drain on paper towels. Keep warm on a wire rack or oven at very low heat.
Sauce & Stir-fry
- 5
Mix sauce
In a small bowl combine 2 tbs light soy sauce, 1/2 tsp dark soy sauce (optional), 3 tbs honey, 2 tbs chili sauce, 1 tbs rice vinegar, 1 tbs ketchup and 60 ml water. Stir until honey is dissolved. Prepare a cornstarch slurry by mixing 1 tbs cornstarch with 1 tbs cold water and set aside.
- 6
- 7
Vegetables
Add the onion wedges and bell pepper strips. Stir-fry 1.5–2 minutes until they are bright and slightly tender-crisp. You want them to keep some bite to contrast the crisp shrimp.
- 8
Combine sauce and thicken
Pour the pre-mixed sauce into the wok, bring to a simmer. Give the cornstarch slurry a quick stir and add it gradually to the simmering sauce, stirring continuously until the sauce thickens and becomes glossy, about 30–60 seconds. Taste and adjust seasoning with salt and pepper as needed.
- 9
- 10