Chili shrimp

Name: Chili shrimp
Total time: 15 min
Yield: Four servings
Cuisine: asian
Ingredients: 10 cloves garlic, peeled and coarsely chopped; 1 fresh red chili pepper, about six inches long, coarsely chopped; 2 pounds fresh shrimp in their shells, rinsed and drained; 1/4 cup vegetable oil; 1 teaspoon salt, or to taste

By Patricia Wells

Total Time: 15 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; SINGAPORE'S CUISINE REALLY TAKES A POUNDING

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Ingredients

Yield:Four servings

10cloves garlic, peeled and coarsely chopped
1fresh red chili pepper, about six inches long, coarsely chopped
2pounds fresh shrimp in their shells, rinsed and drained
¼cup vegetable oil
1teaspoon salt, or to taste

Ingredient Substitution Guide

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Preparation

Step 1
Using a mortar and pestle pound the garlic until semifine, then add the chilies and pound until the mixture is fairly fine and has turned a bright red.
Step 2
Cut the shrimp down the back and remove the black vein. Do not shell the shrimp. Set aside.
Step 3
Place a wok or a large frying pan over high heat, add the oil and, when it is smoking, add the pounded garlic and chili. Stir-fry for about one minute, then add shrimp and salt to taste. Stir-fry for four to five minutes, or until the shrimp is cooked and turns a bright orange. Adjust seasoning. Serve immediately, with steamed rice.