Chili Ginger Shrimp

Chili Ginger Shrimp The Asian method of preparation likes to “crispen” the texture of shrimp so they are quickly soaked in a light brine solution before stir-frying. It brings back the fresh sea flavour and removes that chemical additive that some processors use to give the product longevity.  Back when I was cooking at the Kettle of Fish a sea food chef Bara Katsumi taught me this delicious way of quick frying shrimp. The Asians like to leave the shell on for a bigger flavour hit. I like to peel them when serving as a meal but unpeeled as an appetizer. I must say that since those years have past I have refined the recipe and have served this dish to a lot of famous people and guests along with requests to share this recipe.

You will need;

11/2 tablespoons good sea salt

2 cups cold water

11/2 pounds 16/20 size large shrimp, peeled and deveined

1/2 cup chicken stock

2 teaspoons dry sherry or rice wine

2 teaspoons light soy sauce

2 teaspoons cornstarch

1 teaspoon sugar

1/4 teaspoon ground white pepper

1 tablespoon canola oil

2 tablespoons freshly minced garlic

1 1/2 tablespoons freshly minced ginger

1 red chilli or jalapeno, seeded and finely chopped

1/2 teaspoon fresh sesame oil

2 green onions, cut into 1-inch pieces.

Combine the salt and cold water in a large bowl and stir until salt is dissolved. Add the deveined shrimp and let sit for 10 minutes. Drain and rinse shrimp under cold water and dry well on a baking sheet lined with paper towels. In a small mixing bowl add the chicken stock, sherry or rice wine, soy sauce, cornstarch, sugar and pepper and mix well. Using a hot Wok or a BBQ stir fry or grill the shrimp till they are pink but not over cooked. Serve immediately as appetizer or on a bed of Jasmine Rice.