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Chili Shrimp
© Anna Williams

Chili Shrimp

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Rajat Parr discovered Singaporean chili crabs while cooking at a hotel there and exploring the local street food. When crabs aren't available, he substitutes large shrimp and cooks them in sweet, sticky chile sauce.

  1. 2 pounds large shrimp, preferably head-on
  2. 2 tablespoons ketchup
  3. 2 tablespoons dry sherry
  4. 2 tablespoons Asian sweet chile sauce
  5. 2 tablespoons fresh lemon juice
  6. 2 tablespoons soy sauce
  7. 1 tablespoon sugar
  8. 3 tablespoons vegetable oil
  9. 2 medium jalapeños, seeded and minced
  10. 2 garlic cloves, minced
  11. 1 stalk of fresh lemongrass, tender inner white bulb only, minced
  12. 1 tablespoon minced fresh ginger
  13. 4 scallions, thinly sliced
  14. 1/4 cup chopped cilantro
  15. Steamed rice, for serving
  1. Using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intact. In a small bowl, combine the ketchup, sherry, chile sauce, lemon juice, soy sauce and sugar.
  2. In a large skillet, heat 2 tablespoons of the vegetable oil. Add the deveined shrimp to the skillet and cook over high heat, turning once, until they start to curl and turn pale pink, about 2 minutes.
  3. Add the remaining 1 tablespoon of oil to the skillet with the jalapeños, garlic, lemongrass and ginger and cook, stirring, until fragrant, about 1 minute. Add the scallions and the ketchup mixture and stir-fry for 30 seconds. Stir in the cilantro. Spoon the shrimp onto plates and serve with rice.

Suggested Pairing

With the spicy shrimp, Rajat Parr pours a lightly off-dry white because the slight sweetness helps cut the chiles' heat. German Rieslings designated kabinett—an indication of how ripe the grapes were when harvested—are just the thing.



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