Sweet and Chili Shrimp

Name: Sweet and Chili Shrimp
Yield: serves 4
Ingredients: 1 tablespoon sake; 1 teaspoon sesame oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon cornstarch; 14 ounces large shrimp, peeled and deveined, with tails on (you can use frozen 16/20 shrimp); 2 tablespoons finely minced ginger; 2 teaspoons finely minced garlic; 2 tablespoons tobanjan (Chinese chili paste); 5 tablespoons ketchup; 1 tablespoon Japanese soy sauce; 2 tablespoons sake; 2 tablespoons sugar; 3/4 teaspoon salt; 5 tablespoons water; 1 tablespoon cornstarch; 1 tablespoon water; 2 teaspoons rice wine vinegar; 2 teaspoons sesame oil; 2 scallions, both white and green parts, minced (see tip below); 2 sheets rice paper, halved (sold in supermarkets and Asian markets, made from rice flour); Kosher salt; 1 pint plus 3 tablespoons vegetable oil

December 9, 2011

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 notes

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