Shrimp in Chili Sauce Photo
Shrimp in Chili Sauce

YIELD Makes 4 servings


1 pound large shrimp (about 23 shrimp), peeled (last tail segment attached) and deveined
1 tablespoon rice wine or dry sherry
4 cloves garlic, chopped
1 teaspoon paprika
1/4 teaspoon ground red pepper
2 tablespoons water
2 tablespoons ketchup
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons vegetable oil
1 or 2 fresh green jalapeño peppers,* cut into thin slices
Edible flowers, such as violets, and zucchini "leaves" for garnish
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Combine shrimp, rice wine, garlic, paprika and red pepper in medium bowl; mix well. Cover and refrigerate 1 to 4 hours to marinate.
  2. Combine water, ketchup, cornstarch, sugar and salt in small bowl; mix well. Set aside.
  3. Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add shrimp mixture and chilies; stir-fry about 3 minutes or until shrimp turn pink and opaque.
  4. Stir cornstarch mixture; add to wok. Cook and stir about 2 minutes or until sauce coats shrimp and thickens. Transfer shrimp to serving dish or individual serving plates. Garnish, if desired. Serve immediately.
This recipe appears in: Asian
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