Quick and Easy Spicy Garlic Shrimp

Quick and Easy Spicy Garlic Shrimp
The great thing about Chinese food is that there are a huge variety of already prepared sauces which makes it easier and more economical to make dishes that may require a number of ingredients. The sauce used in this recipe is usually used in a common eggplant recipe, however I decided to experiment and in turn created this amazing shrimp dish. Try this delicious recipe and let me know what you think in the Chinese food forum found here. Enjoy!

To watch a video of these instructions click here.

1 lb large raw deveined shrimp
1 tsp Shao Hsing wine
1 ½ tbsp cornstarch
2 to 3 cups peanut oil
2.8oz package of Lee Kum Kee’s spicy garlic sauce for egg plant (feel free to use another brand if available)

  1. Remove all of the shells and the tails from the shrimp. If they are not already deveined, then remove the veins as well.

  2. Place the cleaned shrimp in a container that has a tight fitting lid. Then add the Shao Hsing wine and use your hand to mix it in thoroughly.

  3. Next add the cornstarch sprinkling in a little at a time and using your hand to make sure that each piece of shrimp is thoroughly coated.

  4. Place the lid on the shrimp and let it marinate for 20 minutes at room temperature.

  5. Once the shrimp marinate, heat the peanut oil on high.

  6. When the oil reaches 350F add in ½ of the shrimp and let them cook for 1 minute, or just until they turn pink. We want to cook the shrimp in 2 batches so that we don’t over crowd the wok. Also, try to keep the oil temperature at 350F. The best way to do this is by using an oil thermometer.

  7. Once the shrimp turn pink, remove them with a wire sieve and place them on a plate lined with paper towels. Then continue cooking the remaining ½ of the shrimp.

  8. After all of the shrimp are cooked, remove the oil from the wok and wipe it out with a paper towel.

  9. Then to the wok add the package of spicy garlic sauce and heat it on high.

  10. Once it’s hot, add the shrimp and stir until they are coated with the sauce.

  11. Then remove the wok from the heat and serve immediately. This is delicious served with fried rice and stir fried mixed vegetables. Makes about 3 servings.

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