July 21, 2016
Main Dish, Shellfish, Shrimp,
Appetizers, Asian, Cooking For A Crowd, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch more
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"The shrimps are served skewered with toothpicks (preferably fancy ones) as hor d'oeuvres that will evoke ooooo's and aaaaaah's from guests at your next dinner party, celebration, or as a fun finger food night for your close-ones at home.
They can also be served as a meal alongside a bed of rice or noodles with the sauce drizzled over it. Therefore, I've added a varying serving size range to allow for either serving as hor d'oeuvres or as part of your main meal.
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 shrimps only and is not added as a whole to the recipe."
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.
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.
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.
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.
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.
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).
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.
While the oil is heating, prepare the shrimp for frying. Place the remaining cornstarch in a plastic bag.
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.
In batches, place the coated shrimp into the hot oil and dry for about 40 seconds or until the shrimp are golden and crispy.
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.
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.
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.
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