Equipment
Ingredients
Main
- 400 g large shrimp, peeled and deveined
- 5 garlic, minced
- 3 bird's eye chilis, thinly sliced
- 30 ml light soy sauce
- 15 ml neutral cooking oil
Nutrition (per serving)
Method
Mince the garlic and slice the chilis. Pat the shrimp entirely dry using paper towels to ensure they sear rather than steam.
Heat the neutral cooking oil in a wok or large skillet over medium-high heat until it begins to shimmer.
Add the minced garlic and sliced chilis to the hot oil. Sauté constantly for thirty seconds until highly fragrant but not browned.
Add the dried shrimp in a single layer. Sear undisturbed for two minutes to develop a slight crust.
Flip the shrimp, pour in the light soy sauce, and stir-fry aggressively for one to two additional minutes. The shrimp are ready when they turn opaque, pink, and reach a safe internal temperature of 74 degrees C or 165 degrees F.
Remove the wok from the heat immediately to prevent overcooking. Serve hot straight from the pan.
Chef's Notes
- Ensure your shrimp are completely dry before they hit the pan. Surface moisture immediately lowers the pan temperature, which causes the shrimp to steam rather than develop a flavorful sear.
- Mise en place is critical for this fast-paced recipe. Have the garlic, chili, and soy sauce measured and within arms reach before turning on the stove, as the active cooking takes under five minutes.
- To safely handle raw seafood, use a dedicated cutting board and thoroughly wash your hands and all surfaces immediately after prep to avoid cross-contamination.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Gently warm in a skillet over low heat just until heated through to avoid making the shrimp rubbery.
