This Hunan Shrimp combines tender shrimp that have been wok-fried and then coated in a flavorful Hunan sauce. Add stir-fried vegetables and rice for a light, healthy family meal. Even better, you can make this 20-minute dinner in less time than it takes to run to your local Chinese food restaurant!
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Instructions
If you are using fresh shrimp, clean them so that they are peeled and deveined. The tail can be removed for ease of enjoying them as a meal, or left on if you would like to make these (using jumbo shrimp potentially for an appetizer).
In a medium mixing bowl combine the marinade ingredients (2 tablespoon cool water, 1 tablespoon cornstarch, 2 teaspoon oyster sauce and 1 teaspoon salt) then transfer the 1 lb large shrimp into the marinade. Turn to coat thoroughly, cover with plastic cling film wrap and refrigerate for at least 10 minutes to marinate.
In a small bowl, combine the sauce ingredients (2 tablespoon Shaoxing wine, 2 teaspoon soy sauce, 1 teaspoon hot chili oil, 1 teaspoon chili paste and 1 teaspoon sugar). Set aside.
Heat your wok, large skillet or non-stick frying pan with the 3 tablespoon peanut oil over high heat. Once the oil shimmers and is just beginning to lightly smoke, roll the oil around the wok edges to coat.
Add the (optional)8 Thai chile peppers and cook briefly, about 30 seconds or until the peppers darken from their deep red to a brick red coloring. Remove from the oil and set aside.
Use a slotted spoon to drain off the excess marinade, transfer the marinated shrimp into the heated oil. Stir to mix, then spread the shrimp out as evenly as possible. Cook the shrimp for about 1 minute, then turn and mix the shrimp until no longer pink. Discard any remaining marinade.
Add the 2 tablespoon garlic and 1 tablespoon ginger, then toss with the shrimp. Stir your Hunan shrimp sauce and then drizzle it over the shrimp. Stir to coat all of the ingredients. Allow the sauce to cook for about 2 minutes, or until bubbling and thickened slightly.
Remove the Hunan shrimp from heat and serve immediately. Serve over rice garnished with 2 green onions, if desired.
Notes
*This is a very lightly coated version of Hunan Shrimp, to get a thicker fried shrimp, add an egg to the marinade. Dip the marinated shrimp into cornstarch before placing into approximately ¼ cup of heated cooking oil to deep fry the shrimp. Remove to a paper towel lined plate before continuing with the recipe.