Sweet and Chili Shrimp
This is a popular dish in Japan that I love to prepare because it has so much going for it: complex sweet and tangy flavors, a heavenly ginger and garlic aroma, and wonderful textures. I’ve included puffed rice paper “chips” to add a nice crunch and a bit of flair. With its fiery colors, this dish makes a beautiful conversation-stopping presentation. I divided my recipe into seven small parts, each of which you prepare separately, then combine everything at the end. The trick here is to make sure you finish your prep before you cook—the actual cook time for the shrimp is only 5 minutes, so you’ll have to move fast! To make the recipe easy to follow, I have paired the ingredients for each step with the instructions.
Recipe information
Yield
serves 4
Ingredients
Shrimp Marinade
Aromatics
Sweet and Chili Sauce
Sake Sauce
Thickener
Vinaigrette
Garnishes
Preparation
Shrimp Marinade
Step 1
In a large bowl, combine the sake, oil, salt, pepper, and cornstarch. Add the shrimp and mix well. Cover and refrigerate for 15 to 20 minutes.
Aromatics
Step 2
Combine the ginger and garlic in a small bowl and set aside.
Sweet and Chili Sauce
Step 3
Combine all the ingredients in a small bowl, mix well, and set aside.
Sake Sauce
Step 4
Combine all the ingredients in a bowl, mix well, and set aside.
Thickener
Step 5
Mix the cornstarch and water together in a bowl and set aside. (Be sure to remix with a fork just before using.)
Vinaigrette
Step 6
Combine the ingredients in a bowl, mix well, and set aside.
Garnishes
Step 7
To a large heavy-bottomed pan or deep fryer, add the 1 quart vegetable oil or enough oil to fill to 1 inch deep, and heat at 400°F until it begins to smoke. This may take up to 10 minutes.
Step 8
Meanwhile, heat a large nonstick sauté pan and 1 tablespoon of the remaining vegetable oil over high heat for 1 minute, or until the oil begins to recede. Add the marinated shrimp in a single layer and slowly move around in the pan so they sear evenly on both sides but do not cook completely. Remove the shrimp from the pan and set aside in a bowl.
Step 9
Decrease the heat to low. Add the remaining 2 tablespoons oil and the garlic and ginger aromatics. Continue to cook over low heat until the garlic just begins to brown, about 1 minute. Remove the pan from the heat, stir in the chili sauce, then add the sake sauce. Return the pan to the burner and increase the heat to high. Cook until the sauce comes to a boil, then return the shrimp to the pan and finish cooking, about 2 minutes longer. Stir in the cornstarch thickener until the sauce just begins to thicken. Remove the pan from the heat and mix in the vinaigrette and scallions.
Step 10
By this time, the pan of oil should be just beginning to smoke. Turn off the heat and carefully drop in half a sheet of rice paper and immediately remove it using tongs. The rice paper will expand as soon as it makes contact with the hot oil, so it is important to move quickly. Gently place the puffed rice paper on a paper towel–lined plate and sprinkle with a pinch of kosher salt. Repeat with the remaining rice paper.
Step 11
Transfer the shrimp to a large serving platter and set the puffed rice paper around the rim. Serve immediately.
tip for mincing scallions
Step 12
Begin by slicing the scallions lengthwise into quarters, then bunch the pieces together and cut very thin. Finish by chopping the slices. This will save time by making the pieces smaller in the beginning.
