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 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
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.