Recipe by : Ariel Jasa, Mandaluyong City, Philippines
A fairly simple recipe of ginger soy shrimp, the recipe name is pretty much the ingredients themselves.
Sweet, salty with a hint of ginger taste, this is so quick to make.
Chili flakes adds a little zing to the dish, but it's optional depending on your preference, or you could opt for the long chili peppers instead.
Keep in mind, though, that the shrimp meat will not be absorb much of the the heat spice since they were not marinated on it. But once you suck on the shrimp head (which might not be a norm for other cultures) all the spice will sneak up on you.
Also, the sesame oil in the end gives it a distinct oriental taste, totally optional, as well.
Lastly, remember that shrimps need to be cooked fast, otherwise, they will become tough and rubbery, with the shells getting stuck to the meat making it pretty hard to peel.
YOUR GINGER SOY SHRIMP SHOPPING LIST:
IN THE PANTRY:
1 Heat half of the oil in a skillet and stir-fry the shrimps in batches, about 1/2 minute per side, only up until it changes color. Remove the shrimps and set aside.
2 Add more oil in the pan and saute the garlic, onion and ginger. Cook until the onion pieces are transparent.
3 Mix in the soy sauce, sugar, pepper and chili flakes. Stir well to dissolve the sugar.
4 Add in shrimps, stirring continuously while bringing up to boil, then remove from heat.
5 Drizzle with sesame oil and garnish with the green onions.
6 Serve with rice.