Singapore Style Chili Shrimp
Ingredients
-
Water, 1-1/2 cups -- 12 fl.oz
-
Cornstarch, 4 tsp. -- 0.5 oz
-
Olive oil, 4 tbsp. -- 2 fl.oz
-
Garlic, minced -- 1 oz
-
Ginger, minced -- 1 oz
-
Shallots, raw, minced, 2 tbsp. -- 1 oz
-
Crustaceans, Shrimp, raw, peeled & deveined -- 2 lb
-
Ketchup, 1 cup -- 7 oz
-
Maggi Seasoning, 1/2 cup -- 3.5 fl.oz
-
Granulated sugar, 2 tbsp. -- 1 oz
-
Oyster sauce -- 0.5 oz
-
White pepper, ground -- 0.5 tsp
-
Eggs, lightly beaten, 2 each -- 3.5 fl.oz
Preparation
-
1Combine water and cornstarch and whisk well. Set aside.
-
2Heat large sauté pan or wok. Add oil, garlic, ginger and shallots. Cook until aromatic, approximately 30-60 seconds.
-
3Add shrimp, ketchup, Maggi Seasoning, sugar, oyster sauce, and pepper.
-
4Re-whisk cornstarch and water and stir solution into shrimp, stirring constantly over heat until sauce thickens and shrimp are cooked through.
-
5Add water as needed to maintain a thick and creamy sauce consistency. Taste and adjust seasoning with Maggi Seasoning and sugar.
-
6Drizzle in eggs while stirring slowly to create small ribbons (like egg drop soup). Remove from heat and transfer to serving bowl/platter.
-
7Garnish with scallions and cilantro and serve with steamed buns or rice.
Components
