Fried Royal Shrimp with Chili and Honey
Appetizers • Chinese
Description
Shrimp in a sweet and spicy Chinese sauce is a hit at 'The Golden Wok,' created by Chef John Smith. The preparation doesn't require any superhuman skills, just the ability to work with a wok—occasionally shaking the hot pan and ensuring that the shrimp don’t turn rubbery. But the real secret lies in the glaze, for which you'll need to gather a wide array of typical Chinese sauces (one trip to a specialty Asian market will equip you with everything you need). The starch-thickened glaze turns out clear and very thick. As a result, the shrimp literally burst in your mouth, releasing the tender flesh encased in a caramelized crust.
Ingredients
- King Prawns 4 pieces
- Garlic 0 oz
- Soy Sauce 0 fl oz
- White Pepper (whole) 0 oz
- Sesame Oil 0 fl oz
- Corn Starch 0 oz
- Cilantro 0 oz
- Oyster Mushrooms 0 fl oz
- Honey 0 oz
- Soy Sauce 0 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Tobanjan sauce 0 oz
Step-by-Step Guide
Step 1
Prepare the sauce. Combine all types of soy sauce and vinegar, oyster sauce, tobanjan, honey, and sesame oil, and mix thoroughly.
Step 2
Add the minced garlic and thicken with cornstarch.
Step 3
Peel the shrimp, leaving the shells, heads, and tails intact. Make a cut along the body and remove the intestinal vein.
Step 4
Pour the sauce into a well-heated wok along with the shrimp and stir-fry, shaking the pan, for 7–10 minutes.
Step 5
Place the shrimp with the sauce on a plate and garnish with cilantro.
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