Crispy Wok-Seared Shrimp with Chili Garlic
Dim Sim LimCrispy Wok-Seared Shrimp with Chili Garlic
Ingredients
For the Crispy Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on
- 1/2 cup cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon kosher salt
- 1 cup vegetable oil, for wok searing
For the Chili Garlic Sauce
- 4 cloves garlic, finely minced with a cleaver
- 2 fresh red chilies, thinly sliced (bird's eye or Thai chilies for heat!)
- 1 tablespoon ginger, finely minced with a cleaver
- 2 tablespoons Lee Kum Kee Oyster Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra 'yum yum'
- 1 tablespoon cornstarch slurry, mixed with 2 tablespoons cold water
- 1/2 teaspoon sesame oil
For Garnish
- 2 green onions, thinly sliced on the bias
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon crispy chili oil, for a fiery finish
Instructions
- 1
First, let's get these shrimp ready for their crispy transformation! Pat the shrimp super dry with paper towels. In a medium bowl, toss the shrimp with 1/2 teaspoon white pepper and 1/2 teaspoon kosher salt. Now, sprinkle in the 1/2 cup cornstarch and toss until every single shrimp is beautifully coated. This is our secret to that insane crunch! Boom!
⏱️ 5 min
- 2
Next up, the flavor bomb sauce! In a small bowl, whisk together the Lee Kum Kee Oyster Sauce, light soy sauce, Chinese cooking wine, granulated sugar, and chicken powder. Set it aside. This is going to be the heart of our chili garlic magic!
⏱️ 3 min
- 3
Time to fire up the wok! Get your wok screaming hot over high heat. Add 1 cup of vegetable oil. We're not deep-frying, we're wok-searing for maximum crispiness! Once the oil is shimmering and just starting to smoke, carefully add half of the cornstarch-coated shrimp in a single layer. Don't overcrowd the wok, folks! Cook for 1 1/2 to 2 minutes per side until they're golden brown and unbelievably crispy. Use your metal spider or slotted spoon to remove them to a wire rack set over paper towels to drain. Repeat with the remaining shrimp. Look at that color! Insane!
⏱️ 5 min
- 4
Once all the shrimp are crispy, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Keep that heat high! Add your finely minced garlic, sliced red chilies, and minced ginger to the hot oil. Stir-fry vigorously for about 30 seconds until incredibly fragrant. Don't let it burn, just get that aroma going! Woo!
⏱️ 1 min
- 5
Pour in your prepared chili garlic sauce mixture from Step 2. Bring it to a rapid simmer, stirring constantly. Now, give your cornstarch slurry a quick stir and pour it into the simmering sauce. Stir, stir, stir until the sauce thickens and becomes glossy. This is where the magic happens, giving us that beautiful coating! Finish with 1/2 teaspoon of sesame oil for that extra layer of flavor.
⏱️ 2 min
- 6
Return all of your crispy wok-seared shrimp to the wok. Toss them quickly and gently to coat them evenly in that glorious chili garlic sauce. We want every single shrimp glistening and saucy, but still crunchy! This is a rapid toss, just enough to coat, not to soften. All fire!
⏱️ 1 min
- 7
Now we serve! Transfer the Crispy Wok-Seared Shrimp with Chili Garlic to a beautiful serving platter. Garnish generously with the thinly sliced green onions and fresh cilantro. For an extra kick and visual pop, drizzle with a tablespoon of crispy chili oil. Holy cow, this is going to be 10 out of 10! Enjoy your Wok Appetizer masterpiece!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Wok-Seared Shrimp with Chili Garlic
For the Crispy Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on
- 1/2 cup cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon kosher salt
- 1 cup vegetable oil, for wok searing
For the Chili Garlic Sauce
- 4 cloves garlic, finely minced with a cleaver
- 2 fresh red chilies, thinly sliced (bird's eye or Thai chilies for heat!)
- 1 tablespoon ginger, finely minced with a cleaver
- 2 tablespoons Lee Kum Kee Oyster Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra 'yum yum'
- 1 tablespoon cornstarch slurry, mixed with 2 tablespoons cold water
- 1/2 teaspoon sesame oil
For Garnish
- 2 green onions, thinly sliced on the bias
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon crispy chili oil, for a fiery finish
Instructions
- 1
First, let's get these shrimp ready for their crispy transformation! Pat the shrimp super dry with paper towels. In a medium bowl, toss the shrimp with 1/2 teaspoon white pepper and 1/2 teaspoon kosher salt. Now, sprinkle in the 1/2 cup cornstarch and toss until every single shrimp is beautifully coated. This is our secret to that insane crunch! Boom!
⏱️ 5 min - 2
Next up, the flavor bomb sauce! In a small bowl, whisk together the Lee Kum Kee Oyster Sauce, light soy sauce, Chinese cooking wine, granulated sugar, and chicken powder. Set it aside. This is going to be the heart of our chili garlic magic!
⏱️ 3 min - 3
Time to fire up the wok! Get your wok screaming hot over high heat. Add 1 cup of vegetable oil. We're not deep-frying, we're wok-searing for maximum crispiness! Once the oil is shimmering and just starting to smoke, carefully add half of the cornstarch-coated shrimp in a single layer. Don't overcrowd the wok, folks! Cook for 1 1/2 to 2 minutes per side until they're golden brown and unbelievably crispy. Use your metal spider or slotted spoon to remove them to a wire rack set over paper towels to drain. Repeat with the remaining shrimp. Look at that color! Insane!
⏱️ 5 min - 4
Once all the shrimp are crispy, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Keep that heat high! Add your finely minced garlic, sliced red chilies, and minced ginger to the hot oil. Stir-fry vigorously for about 30 seconds until incredibly fragrant. Don't let it burn, just get that aroma going! Woo!
⏱️ 1 min - 5
Pour in your prepared chili garlic sauce mixture from Step 2. Bring it to a rapid simmer, stirring constantly. Now, give your cornstarch slurry a quick stir and pour it into the simmering sauce. Stir, stir, stir until the sauce thickens and becomes glossy. This is where the magic happens, giving us that beautiful coating! Finish with 1/2 teaspoon of sesame oil for that extra layer of flavor.
⏱️ 2 min - 6
Return all of your crispy wok-seared shrimp to the wok. Toss them quickly and gently to coat them evenly in that glorious chili garlic sauce. We want every single shrimp glistening and saucy, but still crunchy! This is a rapid toss, just enough to coat, not to soften. All fire!
⏱️ 1 min - 7
Now we serve! Transfer the Crispy Wok-Seared Shrimp with Chili Garlic to a beautiful serving platter. Garnish generously with the thinly sliced green onions and fresh cilantro. For an extra kick and visual pop, drizzle with a tablespoon of crispy chili oil. Holy cow, this is going to be 10 out of 10! Enjoy your Wok Appetizer masterpiece!
⏱️ 3 min