|Spicy Garlic Shrimp|
400-500 grams shrimp/grey prawns - shelled and deveined. (weight was with shells on)
Note: Reserve all the heads and some shells for the sauce.
5-6 cloves garlic - sliced
2 shallots - sliced
1 large chilli - sliced
2 chilli padi/bird's eye chilli - sliced (replace with large chilli if your heat tolerance is low)
1 teaspoon sesame oil
2 cups chicken stock (optional but highly recommended - water is an acceptable substitute.)
1 teaspoon light soya sauce
1 teaspoon rice vinegar
Cooking oil for frying
1. Heat up a small saucepan over medium low heat. When heated, add in the shrimp heads. You should heat a low sizzle immediately. Stir them a little and add 2 teaspoons unsalted butter and stir well. Keep stirring occasionally until the prawn heads turn fully pink/red. At this point add in the chicken stock. Bring to a boil.When the stock starts to boil, turn down the heat and gently simmer for 3-4 minutes. Add a pinch of salt and generous amount of pepper. Strain the mixture and reserve the "prawn stock". You may discard the shells/heads.
2. In a saute pan, add some oil and heat over medium heat. When pan is well heated, add in the shrimp. Cook each side for about 20 seconds, until almost cooked through. Remove from the pan and set aside.
3. Add 1 teaspoon of sesame oil and 1 teaspoon of cooking oil in the same pan. Heat up the oil and then add the garlic, all the chillies and shallots into the pan. Stirring frequently, fry the ingredients until they start to turn brown.
4. Add the "prawn stock" into the pan and allow to simmer for about 1 minute. Then add in the shrimp and light soya sauce and rice vinegar. Mix well and turn off the heat.
Serve on steamed rice and garnish with fresh coriander.