Hunan Spicy Shrimp

Ingredients

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• ½ teaspoon cornstarch
• 3 tablespoons water
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons extra-virgin olive oil
• 4 count dried red chilies, whole
• 4 count garlic cloves
• 1 inch piece fresh ginger
• 2 count green onions
• ½ teaspoon sesame oil
• ¼ teaspoon kosher salt

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 0.5 teaspoon cornstarch, and 3 tablespoons water. Set the sauce aside — the cornstarch will thicken the sauce as it heats.

2. 2

   Pat 1 pound of large shrimp completely dry with paper towels — dry shrimp will sear properly instead of steaming. Season them evenly with 0.25 teaspoon kosher salt and a few grinds of black pepper.

3. 3

   Peel and finely mince 4 garlic cloves. Grate a 1-inch piece of fresh ginger on a microplane. Trim and slice 2 green onions into thin rings, keeping the white and light green parts separate from the dark green tops.

4. 4

   Set a 12-inch flat-bottomed wok or large skillet over high heat. Let it preheat for 1 minute until a drop of water dances instantly on the surface — this is critical for a proper sear.

5. 5

   Drizzle in 2 tablespoons extra-virgin olive oil, then immediately add the seasoned shrimp in a single layer. Do not stir for 90 seconds — you want each shrimp to develop a golden, opaque exterior. Then toss and cook for another 60-90 seconds until the shrimp are just cooked through and opaque inside (do not overcook, or they'll become rubbery). Transfer the shrimp to a clean plate.

6. 6

   Reduce heat to medium. Add the 4 whole dried red chilies directly to the pan — they'll toast and release their fragrant oil within 30 seconds. You should smell an intense, toasted chili aroma.

7. 7

   Add the minced garlic and grated ginger, stirring constantly for about 20 seconds until fragrant — do not let them burn. The raw garlic bite will fade and become mellow.

8. 8

   Pour in the sauce mixture and bring to a gentle simmer, stirring constantly. The sauce will thicken and become glossy within 60-90 seconds, clinging to the bottom of the wok. Return the cooked shrimp to the pan along with the white and light green parts of the green onions. Toss everything together for about 20 seconds until the shrimp are coated and heated through.

9. 9

   Remove from heat and drizzle in 0.5 teaspoon sesame oil, tossing to combine. The toasted sesame flavor adds a final layer of depth.

10. 10

    Transfer the shrimp and sauce to a serving plate or bowl. Scatter the reserved dark green green onion tops across the top, and keep the whole dried chilies in the dish for visual impact and heat flavor (guests can set them aside if they prefer). Serve immediately over steamed white rice or with rice noodles to soak up every drop of the glossy sauce.

Tools you’ll need

• paper towels
• measuring spoons
• small mixing bowl
• whisk
• microplane
• chef's knife
• cutting board
• 12-inch flat-bottomed wok or large skillet
• wooden spoon or silicone spatula
• instant-read thermometer (optional)

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