Easy Shrimp in Chili Sauce Recipe | Simple & Flavorful

INGREDIENTS

1 pound large shrimp (about 23 shrimp), peeled (last tail segment attached) and deveined 1 tablespoon rice wine or dry sherry 4 cloves garlic, chopped 1 teaspoon paprika 1/4 teaspoon ground red pepper 2 tablespoons water 2 tablespoons ketchup 1 teaspoon cornstarch 1/2 teaspoon sugar 1/4 teaspoon salt 2 tablespoons vegetable oil 1 or 2 fresh green jalapeño peppers,* cut into thin slices Edible flowers, such as violets, and zucchini "leaves" for garnish *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Combine shrimp, rice wine, garlic, paprika and red pepper in medium bowl; mix well. Cover and refrigerate 1 to 4 hours to marinate.
2. Combine water, ketchup, cornstarch, sugar and salt in small bowl; mix well. Set aside.
3. Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add shrimp mixture and chilies; stir-fry about 3 minutes or until shrimp turn pink and opaque.
4. Stir cornstarch mixture; add to wok. Cook and stir about 2 minutes or until sauce coats shrimp and thickens. Transfer shrimp to serving dish or individual serving plates. Garnish, if desired. Serve immediately.

This recipe appears in: Asian