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.
More Delicious Shrimp Dishes
2 pounds large shrimp, preferably head-on
2 tablespoons ketchup
2 tablespoons dry sherry
2 tablespoons Asian sweet chile sauce
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons vegetable oil
2 medium jalapeños, seeded and minced
2 garlic cloves, minced
1 stalk of fresh lemongrass, tender inner white bulb only, minced
1 tablespoon minced fresh ginger
4 scallions, thinly sliced
1/4 cup chopped cilantro
Steamed rice, for serving
How to Make It
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.
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.
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.
With the spicy shrimp, Rajat Parr pours a lightly off-dry white because the slight sweetness helps cut the chiles' heat. German Rieslings designated kabinettan indication of how ripe the grapes were when harvestedare just the thing.
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