Sauce-Drenched Shrimp
Tender shrimp swimming in a bold, tangy sauce. This classic Chinese dish features quickly blanched prawns dressed in a savory, slightly spicy mixture that's perfect for dipping or drizzling over rice.
Story
A refreshing dish that showcases the natural sweetness of shrimp against a backdrop of garlic, chili, and umami-rich seasonings. Serve immediately while the shrimp are still plump and juicy.
Ingredients
large shrimp or prawns
1 pound, peeled and deveined
garlic cloves
4, minced
soy sauce
3 tablespoons
rice vinegar
2 tablespoons
sesame oil
1 tablespoon
chili oil
1 teaspoon, or to taste
sugar
1 teaspoon
vegetable oil
2 tablespoons
green onions
2, sliced
sesame seeds
for garnish
Instructions
1
Blanch the shrimp
Bring a pot of salted water to a rolling boil. Drop in the shrimp and cook just until they turn pink and curl, about 2-3 minutes. Don't overcook them or they'll become rubbery. Drain and transfer to a serving bowl.
2
Make the sauce
While the shrimp cook, whisk together the soy sauce, rice vinegar, sesame oil, chili oil, and sugar in a small bowl until the sugar dissolves. Add the minced garlic and stir to combine.
3
Dress and serve
Pour the sauce directly over the warm shrimp. Toss gently to coat evenly. Sprinkle with green onions and sesame seeds. Serve right away while the shrimp are still warm, or chill for 30 minutes for a cold appetizer version.
