The peppery flavor of ginger in this shrimp stir-fry complements the spiciness of the chile paste and sweetness of the rice wine. Serve with jasmine rice and melon slices.
1 pound medium shrimp, peeled and deveined
1 teaspoon chopped peeled fresh ginger
1/2 teaspoon salt
Dash of white pepper
1/2 cup water
1 tablespoon mirin (sweet rice wine)
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic (such as sambal oelek)
1 tablespoon canola oil, divided
1 cup thinly vertically sliced onion
4 garlic cloves, minced
1 cup diagonally cut celery
How to Make It
Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.
Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.
Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.
Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.
I thought I could liven this up with more ginger, some sliced red bell pepper, and using chicken stock instead of water, but it's still very, very bland. It improved a little when I sprinkled rice wine vinegar over it, but otherwise, bleh. Why make this when there are so many savory, spicy, complex stir-fry combinations out there?
I made a quick small batch and it was delish! I didn't follow the recipe to the T. I eyeballed the measurements. I pan fried the shrimp with minced garlic for a few minutes then added the water sauce mixture and stirred for 1 minute. I let it sit for 2 min off heat and served! Spicy, sweet deliciousness!
My family loved this shrimp recipe. Even my picky middle eater is a convert to something a little more spicy! I usually make fried rice to go with this. I double the sauce part of the recipe and use it to dip egg or spring rolls in as a side item.