Wok-Seared Sesame Shrimp
Recipe: #24463
July 21, 2016
Categories: Shrimp, Appetizers, Asian, Gluten-Free, No Eggs, Non-Dairy, more
"The shrimp are served skewered with toothpicks (preferably fancy ones) as hor d'oeuvres that will please your guests. They can also be served as a main dish alongside a bed of rice or noodles with the sauce drizzled over it. Therefore, I've added a varying serving size. Note that the large amount of oil as written should not be accounted for in the total calorie count for the fact that it is used for frying the shrimp and is not added as a whole to the recipe."
Original is 4-10 servings
Ingredients
Nutritional
- Serving Size: 1 (413.9 g)
- Calories 704.6
- Total Fat - 11.1 g
- Saturated Fat - 1.6 g
- Cholesterol - 144.6 mg
- Sodium - 3712.1 mg
- Total Carbohydrate - 128.6 g
- Dietary Fiber - 5.1 g
- Sugars - 57.4 g
- Protein - 24.4 g
- Calcium - 244.2 mg
- Iron - 4.5 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.1 mg
Step by Step Method
TO MAKE THE SAUCE
Step 1
Before you begin: You may want to consider plan making this sauce ahead, as it requires reducing it down in two-steps. Therefore, it can be easily made ahead and kept in the refrigerator until ready to use which makes life easier.
Step 2
Combine the sugar and 1/2 cup cold water in a heavy-bottomed saucepan over high heat and bring to a boil. Immediately lower the heat and gently simmer for about 20 minutes or until the liquid becomes golden brown as the sugar caramelizes.
Step 3
Stir in the stock and raise the heat to medium and simmer for about 15 minutes or until the liquid is reduced by one half.
Step 4
Add the soy sauce and pineapple juice and bring to a boil. Lower the heat and simmer for 10 minutes or until the liquid is reduced by one quarter.
Step 5
Dissolve 1 tablespoon of the cornstarch in 2 tablespoons of cold water and whisk it into the reduced liquid. Bring to a simmer, whisking constantly.
Step 6
Simmer for about 3 minutes or until the teriyaki sauce mixture is silken and almost syrupy. Remove from the heat and set aside. (See Note III).
TO MAKE THE SHRIMP
Step 7
Place the oil in a deep-fat fryer or deep saucepan over medium-high heat and bring to 365-degree Fahrenheit reading on a candy thermometer.
Step 8
While the oil is heating, prepare the shrimp for frying. Place the remaining cornstarch in a plastic bag.
Step 9
Working with one quarter of the shrimp at a time, lightly coat them with cornstarch by placing them in the bag and shaking it. Shake off excess cornstarch and place the coated shrimp on a platter.
Step 10
In batches, place the coated shrimp into the hot oil and dry for about 40 seconds or until the shrimp are golden and crispy.
Step 11
Using a slotted spoon, lift the shrimp from the oil and place them on the towel-lined baking sheet to drain. Continue frying until all the shrimp are cooked.
Step 12
Heat the sesame oil in a wok over high heat. Add the ginger and garlic and saute for 30 seconds. Add the chile and saute for about 1 minute or until the mixture is very fragrant. Add the fried shrimp and toss to combine.
Step 13
Add 1/4 cup of the reserved teriyaki sauce and gently toss just until the pan liquid is syrupy. Immediately remove from the heat and toss in the scallion and sesame seeds to lightly coat the shrimp.
Step 14
Serve immediately, using toothpicks as skewers.
NOTE I: This recipe is originally designed to be made using rock shrimp, but regular shrimp also lends to a great product. Scallops may also be substituted
NOTE II: Black sesame seeds are available from Asian and East Indian or Pakistani markets, specialty food stores, and some supermarkets. But, if you can't locate it, use regular sesame seeds
NOTE III: The teriyaki sauce for the recipe makes about 2 cups, of which you will only use one quarter. However, it stores well, covered and refrigerated, and will perk up a simple piece of grilled chicken, pork, or fish or add zest to some stir-fried vegetables and/or noodles
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 selecting shrimp for this recipe, rock shrimp is the preferred choice, but regular shrimp can also be used. Scallops are a great substitute too!
- Black sesame seeds are available from Asian and East Indian or Pakistani markets, specialty food stores, and some supermarkets. If you can't locate it, regular sesame seeds can be used instead.
- Substitute honey for granulated sugar for a slightly sweeter and more complex flavor. The benefit of this substitution is that honey has a lower glycemic index than sugar, so it is a healthier alternative.
- Substitute olive oil for vegetable oil for a more flavorful and healthier option. The benefit of this substitution is that olive oil is a healthier fat option and contains essential fatty acids and antioxidants that are beneficial to one's health.
Sweet and Spicy Shrimp Combine the sugar, 1/2 cup cold water, chicken stock, soy sauce, pineapple juice, and 1 tablespoon of cornstarch in a heavy-bottomed saucepan over high heat and bring to a boil. Immediately lower the heat and simmer for about 20 minutes or until the liquid becomes golden brown as the sugar caramelizes. Stir in 1/4 cup of honey and 1 teaspoon of chili flakes and bring to a simmer. Reduce the heat and simmer for about 15 minutes or until the liquid is reduced by one half. Add the fried shrimp and toss to combine. Add 1/4 cup of the reserved teriyaki sauce and gently toss just until the pan liquid is syrupy. Immediately remove from the heat and toss in the scallion and sesame seeds to lightly coat the shrimp. Serve immediately, using toothpicks as skewers.
Coconut Rice - This fragrant and flavorful side dish is the perfect accompaniment to the Wok-Seared Sesame Shrimp. The sweet and creamy coconut rice pairs perfectly with the savory shrimp, and the hint of ginger and garlic in the shrimp will be complemented by the subtle coconut flavor in the rice. It's a delicious and easy way to round out the meal!
Stir-Fried Bok Choy: This simple stir-fry is a great way to add some freshness and crunch to the meal. The mild flavor of the bok choy will be a nice contrast to the bold flavors of the Wok-Seared Sesame Shrimp and the Coconut Rice, and the quick cooking time makes it a great addition to the plate. Plus, it adds a healthy dose of vitamins and minerals to the meal!
FAQ
Q: How long should I fry the shrimp?
A: Fry the shrimp in batches for about 40 seconds or until they are golden and crispy.
Q: How do I store cooked shrimp?
A: Store cooked shrimp in an airtight container in the refrigerator for up to 3 days. Be sure to discard any shrimp that has been left out at room temperature for more than 2 hours.
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Fun facts:
The sesame seed is a popular ingredient in Middle Eastern and Asian cuisine. It is said that the ancient Assyrians were the first to cultivate sesame seeds, and they were even used as a form of currency in some parts of the world!
The jalapeno chile is a popular ingredient in many Mexican dishes. It is said that the jalapeno was named after the Mexican town of Xalapa, where it was first cultivated. It is also said that the famous Mexican artist Frida Kahlo was a fan of the jalapeno chile and used to eat them with her meals!