Singapore Chili Stir-Fried Shrimp

Published January 1, 2001.

Why this recipe works:

When developing our shrimp stir-fry, we discovered a few tricks for obtaining perfectly cooked shrimp in a flavorful, lightly thickened sauce: partially butterflying large shrimp (accomplished by deveining) and then cooking them for a mere minute, adding plenty of aromatics right at the end,… read more

When developing our shrimp stir-fry, we discovered a few tricks for obtaining perfectly cooked shrimp in a flavorful, lightly thickened sauce: partially butterflying large shrimp (accomplished by deveining) and then cooking them for a mere minute, adding plenty of aromatics right at the end, and adding cornstarch with the liquid.

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Serves 4

Adapted from a well-known dish in Singapore called chile crab, this very spicy dish is complemented nicely by lime wedges and mung bean sprouts, passed at the table.

Ingredients

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