Shrimp in Chili Oil
One of the Chinese dishes I had there was shrimp chili oil.
The shrimp was stir fried with aromatic ground garlic and ginger coated with hot chili oil sauce. It was so hot and flavorful. Though, sometimes, the chef was overly generous with his chili oil and made my throat burn, I kept eating until the last drop.
So here is my delicious shrimp in chili oil. It will never compare to the real one found in Kuala Lumpur, but a last I got my fix for now.
Ingredients
200 grams shrimp
1/2 teaspoon grated ginger
1/2 teaspoon grated garlic
1 tablespoon Chinese rice wine
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2 eggs
1 tablespoon sesame oil
spring onion and sesame seeds to garnish
Ingredients for hot sauce
2 tablespoon ketchup
1 tablespoon chili oil
little corn starch
little sugar, salt and pepper
Method
Marinate the shrimp with Chinese rice wine, grated garlic and ginger for 15-20 minutes.
Heat and oil the pan over a medium low flame. Pour in the beaten eggs to the pan.
Let the eggs cook undisturbed until they begin to set, then stir them of the pan gently.
Set aside.
In a small bowl, mix all the sauce ingredients.
Heat up the pan, add in shrimp (with the marinate)and the sauce mixture.
Stir fry until the shrimp is done and the sauce is thicken.
Dish out. Serve immediately.
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