Milennial Sriracha Ketchup Shrimp
This is one of the Woo family favorite dish. Sriracha Ketchup shrimp. Every Sunday when we drove to Chinatown, my grandma would make this delicious finger licking tasty shrimp. We loved it especially the sauce as gravy added on top of a bowl of rice.
It so simple to make. You need shrimp, I would get size 16-20 which if you didn't know, 16 to 20 shrimp make up a pound. The higher the number the smaller the shrimp. The idea that shrimp is advertised as extra large or jumbo is ridiculous.
1 stalk of scallion. The purpose is to give the dish some color and additional flavor. Ketchup is the base sauce, worchestershire and some shao shing wine, Sriracha sauce and a slurry solution (corn starch mixed with water and mixed together is a slurry. Fresh clove of garlic smashed. Fresh ginger cut in slivers. A little gnger flavor, garlic flavor and scallion flavor . Oil is needed first to cook the garlic and ginger and scallion. Dice the scallion or cut length wise about 2-3 inches.
In a separate bowl, add ketchup, shao shing wine, worchestershire sauce, water and a slurry solution all together.
Heat pan on medium for non stick. play it safe, add oil, add garlic and ginger, stir with a wooden spoon, add scallion, then add shrimp and stir fry until all shrimp turns orange color. Take one out and test texture. It should not be mushy, you cooked too long, then add sauce and mix thoroughly. The sauce will thicken as you stir fry.
No need to show pictures of the final dish.
Now do you feel that you created a dish based on your taste. Add more garlic or add more ginger if you want.
No time limit, did you enjoy and most important I'm sure it taste delicious.
Lastly, always taste your dish. This will tell you if you want to add more or less.
By Chef Woo Can at www.chefwoocan.com