Sweet and Spicy Shrimps

I’m cooking again! By that, I mean I’m cooking new dishes again! I got a little lazy the last couple of weeks, opting to cook dishes that didn’t require too much work, dishes so familiar and so easy to make I could have cooked them in my sleep. The home cook fairy must have sprinkled some fairy dust on me while I was asleep, because lately, all I’ve been thinking about are new dishes to cook and dishes I haven’t cooked in quite a while (and there’s an awful lot!).

Yesterday, tempted as I was to cook shrimps the easiest way I know how, I decided to leaf through my recipe books in search of a shrimp dish that might excite me.  I chose Spicy Prawns from  my Quick and Easy – Enjoy Chinese Cuisine cookbook. The funny thing was, one of the key ingredients is hot bean paste and I only had red curry chili paste! What should have been a Chinese dish suddenly became a Thai dish! Haha!

I only used a teaspoon of (red curry) paste instead of 2 teaspoons per the original recipe. The dish still had some spicy kick to it because the chili paste was really spicy! If I had used 2 teaspoons of it, I doubt if my daughter would  enjoy the shrimps as much as she did.

Here’s the recipe:

INGREDIENTS:

1 lb  shrimps/prawns, deveined (do not shell the shrimps but remove the heads)
2 T  oil
1 clove  garlic, minced
1 t  ginger root, minced
2 t  hot bean paste or red curry chili paste
1/4 C  catsup
3 T  rice wine
1/2 t  sea salt
1 T  sugar
1/4 C  chopped green onions for garnish (as you can see in the photo, I didn’t have green onions. :D)

DIRECTIONS:

1. Heat the wok and oil.  Add the shrimps, garlic and ginger. Stir-fry for about a minute.

2. Add hot bean paste, catsup, wine, salt and sugar. Bring to a boil, cooking the shrimps for 1 minute. Toss in green onions.

I apologize for the lack of creativity in presenting the dish. I have nothing in the fridge I can use for garnish. :( Anyway, we all loved how the dish turned out. And it was so easy to make! Whether you use red bean paste or red curry chili paste, the resulting dish will be an instant favorite. My daughter even asked for seconds! I will have to double this recipe the next time I make it.

Cheers y’all! TGIF, y’all! You may now take off your invisible headgears, and take a sweet rest from all of life’s wrestling matches, figuratively speaking. :)


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Comments

4 Responses to “Sweet and Spicy Shrimps”

  1. Joy says:

    The shrimp looks so good. Great recipe.

    Reply

  2. Jordan says:

    That extra teaspoon would probably be to much for me as well. Love spicy, just not when it’s gag inducing.

    Reply

  3. This looks great! I love spicy shrimps! :)

    Reply

  4. mcee says:

    This looks AWESOME. :D

    But I don’t know how to peel off the shrimp’s shell in a faster way. Any advise on how I can do it? Lulutuin ko to. Mamaya. :D

    Reply

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