Chili Garlic Shrimp

Crispy chili garlic shrimp is made by frying fresh shrimp after coating it with a mixture made with corn starch, all purpose flour, paprika powder, pepper and salt. This fried Shrimps are sautéed with a mixture made with oil, garlic, onions, chili flakes and sesame oil and then garnished it with spring onion before serving. This chili garlic shrimp dish sounds so good as an appetizer but sounds best when partnered with some ice cold beer. Of course, you would also love this with some hot steaming rice. Yum!

CRISPY CHILI GARLIC SHRIMP RECIPE

Ingredients:

• ½ kilo large shrimps
• ½ cup of cornstarch
• ⅓ cup all purpose flour
• 1 teaspoon paprika powder
• 1 small onion (minced)
• 1 ½ tablespoons chili flakes
• 2 tablespoons toasted garlic
• 2 tablespoons sesame oil
• Salt and pepper to taste
• Chopped spring onions for garnish

Directions:

1. Wash and prepare the large shrimps. Remove the heads and the shells but leave the tail. Run a small knife gently at the back of the shrimp to remove the vein.
2. For the coating mixture, combine the cornstarch, all purpose flour, paprika powder, and a pinch of ground black pepper and salt on a wide plate. Mix well.
3. Coat each shrimp with the coating mixture. Shake off the excess.
4. Heat a lot of oil in a pan. Fry the coated shrimp for a few minutes until the shrimp changes its color to orange and the coating becomes golden brown and crispy. Do not overcook. Then, transfer them to a strainer or paper towel to drain excess oil.
5. On a non stick pan, heat around ½ teaspoon of oil. Add the onions and saute for a few minutes. Then, add the fried shrimps, chili flakes, toasted garlic and sesame oil. Toss a bit to coat well. Sprinkle some ground pepper and salt.
6. Transfer the crispy chili garlic shrimp to a serving plate and consume immediately. You can have this as an appetizer, a pulutan, or an ulam to a big bowl of newly steamed rice. Yum!

WHAT ARE CHILI FLAKES?

Chili flakes do not differ from the red chili you are thinking about right now. But unlike the siling labuyo,  much larger chilies are used to make them. These chili peppers are simply dried and then grounded lightly into flakes (not powder).

You can make your own chili flakes at home with he help of a dehydrator. You might be seeing some air dried chilies on Facebook but I still recommend the dehydrator to be sure that it is clean. No much preparation is needed to make the chili flakes since the seeds will be included in this.

You can make the trending chili garlic oil by adding toasted garlic and chili flakes into a jar and then filling them with hot oil. The flavors from the garlic and chili flakes will surely infuse into the oil, which best pairs some siomai and rice. Yum!

CRISPY CHILI GARLIC SHRIMP

Shrimp is one of the easiest dish to cook because you can literally cannot cook them for a long time since they would go chewy and dry. I have had experimented with a lot of shrimp dishes lately and the shrimp has so much more potential as a food than on how we use them for now.

It has been a tradition to our angkan that if you will be visiting a relative’s house, you should bring any food which will be cooked there and will be enjoyed by everyone. I really love this tradition simply because “free food” HAHA. Also, I’ve got to try different recipes using different ingredients.

So for today’s visitor, my tita Mimi brought me some large suwahe shrimps. This is my tita who really loves surfiing and being at the sea. She usually brings different types of fish and seafood and for now, we’ve got some shrimps all over here.

Since all of the other dishes prepared for the lunchtime were saucy, I decided to have a simple but palaban dish for the shrimps. If you don’t look close enough, you will simply thought that these are plain fried shrimps. But with a bite, you will surely erupt like a volcano.

If you want to compliment the saucy dishes and have a “fried” but palaban dish, then this dish is definitely for you. Kindly read and follow the steps below to make some for today. Yum!

HOW TO MAKE CRISPY CHILI GARLIC SHRIMP

Making some crispy chili garlic shrimp is super easy. Since we will be dealing with shrimps, then you are sure that this will be a quick and simple recipe. This dish can be prepared in less than 30 minutes!

Start with preparing the shrimps. For this recipe, we recommend you to get the largest shrimps you can find, similar to the ones used in tempura. It might be a bit hard to prepare (and bitin to eat) if you use small shrimps.

When the shrimps are be-headed and shelled, dip them first in the coating mixture made with cornstarch, flour and different seasonings. This step is almost similar to making a tempura but the batter is dry in this version.

For the chili garlic oil, saute your aromatics and chili flakes. In this recipe, I used the processed toasted garlic instead of making from scratch. I also added some sesame oil for a layer of nutty flavor but this is totally optional. Make sure to add only the chili flakes which will give you the desired spicyness. These chili flakes are dry but still malupit. Be cautious when cooking chili flakes in oil as it might be hard to see if they are burning.

When the spice and the garlic flavor has been infused in the oil, you can add the fried shrimps back to the pan and coat them with the sauce. When nicely coated, then it’s ready!

I really recommend you to eat this dish immediately after cooking so the shrimp wont get dry and chewy, and to enjoy the crunchy shrimp skin. I love this dish as a snack or pulutan, but when you will be eating this with rice, you can put your rice in the pan so that you can get all of that spice and garlic infused oil! Yum!

Crispy Chilli Garlic Shrimp Recipe in Tagalog

Mga Sangkap:

• ½ kilo ng malalaking hipon
• ½ tasa ng cornstarch
• ⅓ tasa ng harina
• 1 kutsarita ng paprika powder
• 1 maliit na sibuyas (hiniwa ng maliliit)
• 1 ½ kutsara ng chili flakes
• 2 kutsara ng toasted garlic
• 2 kutsara ng sesame oil
• Asin at paminta
• spring onions (pang garnish)

Paano Lutuin:

1. Linisin at ihanda ang mga hipon. Alisin ang ulo at shell nito pero iwan ang buntot. Padaanan ng kutsilyo ang likod nito para maalis ang vein.
2. Para sa coating mixture, paghaluin ang cornstarch, harina, paprika powder at konting paminta at asin sa malawak na plato. Haluin ng mabuti.
3. Icoat ang bawat shrimp gamit ang coating mixture. Medyo ishake ito para mahulog ang mga sobra.
4. Magpainit ng maraming mantika. Iprito ang mga hipon ng ilang minuto hanggang maging orange ito at maging brown at crispy ang breading. Ilipat ang mga ito sa strainer o paper towel para tumulo ang sobrang mantika.
5. Magpainit ng ½ kutsarita ng mantika sa non stick pan. Ilagay ang sibuyas at igisa ito ng ilang minuto. Sunod na ilagay ang mga hipon, chili flakes, toasted garlic at sesame oil. Haluin ito para malagyan lahat ng sauce. Budburan ito ng paminta at asin.
6. Ilipat ang crispy chili garlic shrimp sa serving plate at kainin agad. Pwede itong ihain bilang appetizer, pulutan o samahan ng mainit na kanin. Yum!