Spicy & Sweet Chili Shrimp: A Crowd-Pleasing Recipe
Master the art of making delicious Chili Shrimp at home with this easy-to-follow guide.
Elevate your dinner table with this delightful sweet and savory Chili Shrimp. Perfect for a joyful family meal!
Main Ingredients- 30 shrimp, peeled and deveined (tail on is optional)
- 2 Tbsp minced garlic
Shrimp Marinade- Pinch of salt
- Pinch of cooking wine (mirin or sake)
- Pinch of black pepper
Chili Sauce Ingredients- 5 Tbsp ketchup
- 1/2 Tbsp Doubanjiang (fermented broad bean paste)
- 2 Tbsp chili sauce
- 5 Tbsp water
- 1 Tbsp sugar
- 1 Tbsp vinegar
Batter for Frying- 5 Tbsp all-purpose flour
- 4 Tbsp starch (corn or potato)
- 40cc water
Slurry for Thickening- 1 cup water
- 3 Tbsp potato starch
- Pinch of salt
- Pinch of cooking wine (mirin or sake)
- Pinch of black pepper
Chili Sauce Ingredients- 5 Tbsp ketchup
- 1/2 Tbsp Doubanjiang (fermented broad bean paste)
- 2 Tbsp chili sauce
- 5 Tbsp water
- 1 Tbsp sugar
- 1 Tbsp vinegar
Batter for Frying- 5 Tbsp all-purpose flour
- 4 Tbsp starch (corn or potato)
- 40cc water
Slurry for Thickening- 1 cup water
- 3 Tbsp potato starch
- 5 Tbsp all-purpose flour
- 4 Tbsp starch (corn or potato)
- 40cc water
Slurry for Thickening- 1 cup water
- 3 Tbsp potato starch
Cooking Instructions
Step 1
Prepare the shrimp by peeling off the shell, leaving the tail on if desired. Carefully remove the black vein from both the back and belly using a toothpick or skewer. Marinate the cleaned shrimp with a pinch of salt, pepper, and cooking wine. Lightly coat the marinated shrimp with dry starch, ready for frying. Dice the bell peppers and pineapple into bite-sized cubes.
Step 2
Dip the marinated and lightly starched shrimp into the batter, ensuring they are well-coated. Heat cooking oil to 170°C (340°F). Fry the shrimp until golden brown and crispy. For an extra crispiness, frying them twice is recommended: a first fry to cook through, and a second fry to achieve a perfect crunch.
Step 3
In a pan, heat a generous amount of olive oil. Sauté the minced garlic and ginger until fragrant. Once the aroma is released, add the cooking wine, ketchup, Doubanjiang, sugar, vinegar, chili sauce, and 5 Tbsp of water. Bring the mixture to a boil over medium heat, stirring until well combined. Reduce the heat slightly once it starts bubbling vigorously.
Step 4
While the sauce is simmering, prepare the thickening slurry. In a separate bowl, whisk together 1 cup of water and 3 Tbsp of potato starch until smooth and lump-free. Add the diced bell peppers and pineapple to the simmering sauce and stir-fry briefly. Gradually pour in the starch slurry, stirring continuously until the sauce reaches your desired thick consistency. Be careful not to make it too thin.
Step 5
Once the sauce has thickened and reduced slightly, add all the double-fried shrimp to the pan. Toss gently to coat each shrimp evenly with the delicious sauce. Turn off the heat, and serve your perfectly cooked Chili Shrimp immediately. Enjoy your homemade masterpiece!
