Hakka-style Chili Shrimp

Crispy shrimp in a spicy gravy that is a sure FIRE hit for all Hakka fans.

Start by defrosting 2 lbs off frozen shrimp or soaking fresh shrimp in water with 1 Tbsp sea salt and 2 Tbsp vinegar (this takes away some of fishy smell) for 10 minutes then rinse with clean cold water. You can also just simply wash the shrimp in cold water if you prefer.

Peel the cleaned shrimp leaving the tail part on (as shown in the picture).

Season the peeled shrimp with 2 Tbsp Garlic Plus (a must have spice blend by Clubhouse).

Coat the seasoned shrimp with Corn starch until they are completely covered.

Fry the shrimp in patches with oil (Crisco is my preferred frying oil) until crispy and golden. Just a few minutes.

Resist the temptation to eat as the shrimp are delicious just like this (cook deserves one). Let the shrimp drain on paper towel.

Now the fun begins !
Turn the hood range fans on high!
Heat a pan on high with 2 Tbsp oil , minced garlic , brown sugar and ginger.
Stir until garlic begins to cook and the brown sugar has melted.

Add sliced onions to the pan , stir and let sit , what you want to do is slightly burn the onions so just leave them for a minute until you see them change colour , then you can stir and repeat. This happens fast so keep an eye on the pan !

Add 2 Tbsp soy sauce (or to your own personal taste).
Remember you can always add more but can't take away !

Add your fried shrimp , stir with onion mixture and then add 1 cup of water. Stir.
This is where the gravy and magic happens !
Stir the pan and the corn starch used to fry the shrimp with start to thicken the gravy.
Taste the gravy at this point and add more soy sauce or water if you desire.
You are looking for a thick consistency , not watery.

Add the chopped green chilis and Voila !!!
I love mine hot but if your not a huge fan of insane heat then start by adding a few chopped chilis and tasting ... You can always add more.
I personally use 10 medium size chilis.









Serve with white rice , I used either Basmati or Jasmine scented rice and Enjoy!!

Hakka-style Chili Shrimp

2 lbs Black Tiger shrimp 16-20 count

1 Tbsp Sea salt 

2 Tbsp Vinegar (optional)

2 Tbsp Garlic plus

Corn Starch

Crisco Oil

4-5 Cloves of fresh garlic

1 Tsp Ginger or ginger powder

1 Tbsp Brown sugar

2 large onions or 3 medium onions

2 Tbsp soy sauce (more or less depending on your taste)

1 Cup water 

Fresh Green Chilis

Start by defrosting 2 lbs offrozen shrimp or soaking fresh shrimp in water with 1 Tbsp sea salt and 2 Tbsp vinegar (this takes away some of fishy smell) for 10 minutes then rinse with clean cold water. You can also just simply wash the shrimp in cold water if you prefer.
 Peel the cleaned shrimp leaving the tail part on (as shown in the picture).
 Season the peeled shrimp with 2 Tbsp Garlic Plus (a must have spice blend by Clubhouse).

Coat the seasoned shrimp with Corn starch until they are completely covered.

Fry the shrimp in patches with oil (Crisco is my preferred frying oil) until crispy and golden. Just a few minutes.

Resist the temptation to eat as the shrimp are delicious just like this (cook deserves one). Let the shrimp drain on paper towel.

Now the fun begins !
Turn the hood range fans on high!
Heat a pan on high with 2 Tbsp oil , minced garlic , brown sugar and ginger.
Stir until garlic begins to cook and the brown sugar has melted.
Add sliced onions to the pan , stir and let sit , what you want to do is slightly burn the onions so just leave them for a minute until you see them change colour , then you can stir and repeat. This happens fast so keep an eye on the pan !

Add 2 Tbsp soy sauce (or to your own personal taste).
Remember you can always add more but can't take away !
Add your fried shrimp , stir with onion mixture and then add 1 cup of water. Stir.
This is where the gravy and magic happens !
Stir the pan and the corn starch used to fry the shrimp with start to thicken the gravy.
Taste the gravy at this point and add more soy sauce or water if you desire.
You are looking for a thick consistency , not watery.
Add the chopped green chilis and Voila !!!
I love mine hot but if your not a huge fan of insane heat then start by adding a few chopped chilis and tasting ... You can always add more.
I personally use 10 medium size chilis.