Crispy Chili Shrimp: The Perfect Choice for Special Occasions!
Crispy Chili Shrimp (A superb appetizer and dinner party dish with a perfectly balanced sweet, sour, and spicy chili sauce)
This Crispy Chili Shrimp is a delightful dish that’s perfect as a savory snack or a main course. Plump shrimp are fried to a delightful crisp, then coated in a vibrant, sweet, sour, and spicy chili sauce that’s sure to please everyone. It’s an impressive dish to serve when hosting guests or simply to enjoy on a special evening. Experience the wonderful contrast between the crispy exterior and succulent interior of the shrimp, enhanced by the rich sauce!
Key Ingredients for Chili Shrimp
- 12 large fresh shrimp (peeled and deveined)
- 1/2 stalk of scallion or the white part of a leek (split lengthwise and finely chopped)
- 8 cloves garlic (minced)
- 3g fresh ginger (finely minced)
- A pinch of black pepper (for marinating)
- A small bunch of fresh parsley (for garnish, finely chopped)
- 1 Tbsp cornstarch or potato starch (for the coating)
- 3 Tbsp water (for the coating)
- 800ml cooking oil (for deep-frying)
- 3 Tbsp chili oil (for a spicy kick)
- 0.5 Tbsp Doubanjiang (fermented broad bean paste)
The Perfect Chili Sauce Blend
- 10 Tbsp water (sauce base)
- 3.5 Tbsp ketchup
- 3 Tbsp sugar (adjust to taste)
- 1 Tbsp vinegar
- 1 pinch of salt (adjust to taste)
- 10 Tbsp water (sauce base)
- 3.5 Tbsp ketchup
- 3 Tbsp sugar (adjust to taste)
- 1 Tbsp vinegar
- 1 pinch of salt (adjust to taste)
Cooking Instructions
Step 1
First, thoroughly wash the plump shrimp. Peel them, remove the devein, rinse under running water, and drain them completely on a sieve. Ensuring the shrimp are well-drained is crucial for achieving a crispy texture and preventing oil splatters during frying.
Step 2
Let’s prepare the aromatics! Take half a stalk of scallion (or the white part of a leek), wash it, discard the green parts, split the white part lengthwise, and finely chop it. Mince the 8 cloves of garlic and the 3g of fresh ginger. Finely minced garlic and ginger are essential for adding depth of flavor.
Step 3
Place the drained shrimp in a bowl. Sprinkle a couple of pinches of black pepper over them and gently toss to marinate. This step helps to remove any fishy odor and enhances the shrimp’s flavor. Let them sit for a few minutes.
Step 4
Now, let’s make the delicious chili sauce! In a separate bowl, combine the water, ketchup, sugar, vinegar, and salt. Whisk everything together until the sugar is dissolved. Preparing the sauce in advance makes the cooking process much smoother.
Step 5
It’s time to coat the marinated shrimp. In a small bowl, mix 1 Tbsp of cornstarch with 3 Tbsp of water until smooth, creating a light batter. Evenly coat each shrimp with this batter. The starch coating will ensure the shrimp become extra crispy when fried.
Step 6
Heat about 800ml of cooking oil in a deep pan or pot over medium-high heat to 170-180°C (340-350°F). To test the temperature, drop a bit of batter into the oil; it should sizzle and float immediately. Carefully add the coated shrimp to the hot oil, working in batches if necessary to avoid overcrowding the pan, which can lower the oil temperature and result in soggy shrimp.
Step 7
While the shrimp are frying, heat 3 Tbsp of chili oil in another pan over medium heat. Add the chopped scallions, garlic, and ginger. Sauté until fragrant, being careful not to burn them. Once the aromatics are fragrant, add 0.5 Tbsp of Doubanjiang and stir-fry for about 30 seconds. Stir-frying the Doubanjiang releases its rich flavor.
Step 8
Pour the prepared chili sauce into the pan with the sautéed aromatics and chili oil. Bring the sauce to a simmer over medium heat. Let it bubble gently for a minute or two to slightly thicken.
Step 9
Remove the fried shrimp from the oil and briefly drain them on a wire rack. Add the hot, crispy shrimp directly to the simmering chili sauce. Stir quickly to ensure the shrimp are evenly coated with the sauce. For a thicker, glossier sauce, you can add about 2 Tbsp of the unused starch batter from step 4 to the sauce at this stage (optional).
Step 10
Reduce the heat to low and gently toss the shrimp in the sauce for about 1-2 minutes, allowing the flavors to meld. Be careful not to overcook, as this will diminish the shrimp’s crispiness. The sauce should be thick and glossy, coating each shrimp beautifully.
Step 11
Transfer the finished chili shrimp to a serving plate. Garnish generously with finely chopped fresh parsley for a burst of color and freshness. Serve immediately while hot and enjoy this delicious dish!
