Lime Chili Garlic Sauce Shrimp (青檸蒜蓉辣椒酱蝦, Ceng1 Ning4 Syun3 Jung4 Laat6 Ziu1 Zoeng3 Haa1)

 

This recipe was updated on 27 Oct 2014. Some instructions and ingredient quantities were changed.

Lime juice adds a tart flavor to this spicy dish of shrimp, sugar snap peas, and baby corn. In the USA, the terms shrimp and prawn are used interchangeably and prawn usually means a large shrimp. For this dish, it doesn’t matter which one you use, since they both taste good! Chili Garlic sauce is a hot tasting prepared sauce and the amount can be adjusted to taste.

Enjoy!

Ingredients

1 lb.	500 g.	Shrimp or prawn (蝦仁, haa1 jan4), shelled and deveined
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
½ tsp.	2.5 ml.	Salt (鹽, jim4)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
¾ lb.	350 g.	Sugar snap peas (蜜豆, mat6 dau6)
8 oz.	225 g.	One can whole baby corn (玉米尖, juk6 mai5 zim1), drained and cut in half lengthwise
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

1	1	Lime (青檸, ceng1 ning4), juiced
2 Tbs.	30 ml.	Huy Fong Foods brand chili garlic sauce (蒜蓉辣椒酱, syun3 jung4 laat6 ziu1 zoeng3) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
½ Tbs.	7.5 ml.	Corn starch (粟粉, suk1 fan2)
1 Tbs.	15 ml.	Water

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Huy Fong Foods Brand Chili Garlic Sauce
(蒜蓉辣椒酱, syun3 jung4 laat6 ziu1 zoeng3)

Preparation Instructions

1. If using frozen shrimp, defrost the shrimp overnight in the refrigerator. Wash, shell, and devein the shrimp or prawn. In the USA, the names are used interchangeably and prawn usually means a large shrimp; either will work in this dish. Put the shrimp into a bowl and add the marinade ingredients – ginger crushed in a garlic press, corn starch, salt, ground white pepper, and sesame oil. Marinate the shrimp for one hour.
2. Wash and remove the string from the sugar snap peas by grasping the sugar snap pea in one hand and pulling the tip the length of the sugar snap pea with your other hand.
3. Open and drain the can of whole baby corn. Cut the baby corn in half lengthwise.
4. Crush the ginger and garlic in a garlic press and put into a small bowl.
5. Prepare the sauce in a small bowl by adding the Huy Fong Foods brand chili garlic sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. Add the juice of one lime to the sauce and mix all the ingredients together. Prepare the corn starch slurry in another small bowl by mixing together the corn starch and water.

Cooking Instructions

1. Heat a wok or pan over medium-low to medium heat and before adding oil. Add the shrimp to the wok in a single layer on the bottom and cook until it just turns pink. The shrimp will look slightly undercooked and will remain tender when cooked later with all the other ingredients. Remove the shrimp from the wok and set aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the baby corn. Stir fry the baby corn and then remove them to the bowl with the shrimp.
3. Reheat the wok over high heat before adding oil and then the bowl with the ginger and garlic. Quickly stir fry the ginger and garlic until fragrant before adding more oil and then the sugar snap peas. Add some liquid (water, stock, or Shaoxing wine) to facilitate heat transfer and stir fry the sugar snap peas. Add the contents of the bowl with the shrimp back into the wok and stir fry all the ingredients together.
4. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some liquid (stock or water) to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.