Chili Shrimp
Recipe: #17032
January 26, 2015
Categories: Shrimp, Fathers Day Game/Sports Day, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Spicy, more
"Recipe from Asian Chef Marc Matsumoto. This is the real deal!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (190.8 g)
- Calories 139.8
- Total Fat - 1.6 g
- Saturated Fat - 0.2 g
- Cholesterol - 179.4 mg
- Sodium - 1962 mg
- Total Carbohydrate - 10 g
- Dietary Fiber - 0.8 g
- Sugars - 5.4 g
- Protein - 20 g
- Calcium - 85.7 mg
- Iron - 0.8 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Add the shrimp to the bowl along with the salt and baking soda. Cover with ice water so that all the shrimp are submerged. Let this rest for at least 30 minutes. This gives the shrimp a nice firm texture.
Step 2
Dry the shrimp off with paper towels, then lay them out in a single layer. Put the potato starch in a fine mesh sieve such as a tea strainer and sprinkle a thin coating of starch on the shrimp, flip the shrimp over and repeat.
Step 3
Prepare a paper towel lined rack, then add about 1" of oil to pot and heat over medium high heat.
Step 4
When the oil reaches 350 degrees F, fry the shrimp a handful at a time. You don't want to add too much shrimp at once or the temperature of the oil will fall too much. Remove the shrimp as soon as they've turned reddish in color and have gone from translucent to opaque. This should not take more than a minute. Transfer the fried shrimp to the paper towel lined rack to drain and continue frying.
TO MAKE THE SAUCE
Step 5
Add a bit of oil to a frying pan and saute the scallions and ginger until very fragrant. Add the water, ketchup, Thai chili sauce, and sriracha. Stir to combine and bring to a boil.
Step 6
Add the fried shrimp and toss to coat with the sauce.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When purchasing shrimp, look for ones that are firm to the touch and have a slightly sweet smell.
- For the best flavor, use fresh ginger and scallions rather than pre-minced or dried versions.
- Substitute the shrimp with chicken or tofu for a vegetarian option. The benefit of this substitution is that it provides a vegetarian option for those who do not eat seafood. The thinking behind this substitution is that it provides a way for everyone to enjoy the same dish.
- Substitute the potato starch with arrowroot powder. The benefit of this substitution is that arrowroot powder is gluten-free, making this dish suitable for those on a gluten-free diet. The thinking behind this substitution is that it provides an alternative for people who cannot consume gluten.
Spicy Chili Shrimp Replace the sriracha with 2 tablespoons of gochujang (Korean chili paste) and add 1 teaspoon of crushed red pepper flakes for a spicier version.
Coconut Rice
RECOMMENDED DISH DESCRIPTION: Coconut rice is the perfect accompaniment to Chili Shrimp. The sweetness from the coconut complements the spiciness of the shrimp, creating a delicious balance of flavors. Plus, it's easy to make and pairs well with other Asian dishes!
Spicy Tofu: Spicy tofu is the perfect accompaniment to Coconut Rice. The savory spiciness of the tofu complements the sweetness of the coconut, creating a unique flavor combination. Plus, it's a great vegan option and pairs well with other Asian dishes!
FAQ
Q: How long should I fry the shrimp?
A: Fry the shrimp until they turn reddish in color and have gone from translucent to opaque, which should not take more than a minute.
Q: What temperature should I fry the shrimp?
A: Heat the oil to 350°F before adding the shrimp. Fry them for 1-2 minutes until they turn reddish and are cooked through.
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Fun facts:
The recipe for Chili Shrimp is said to have been created by Asian Chef Marc Matsumoto. He is a renowned chef who has worked in the culinary industry for over 20 years.
The popular hot sauce Sriracha, which is used in this recipe, was invented by David Tran in 1980. He was a Vietnamese immigrant to the United States and the sauce has become a staple in many Asian and American cuisines.