…from the Perspectives’ Kitchen![]() How you doin’? That’s what you’ll be asking after you challenge your taste buds by adding some Sambal Oelek (Chinese) Gochujang Sauce (Korean) to your next shrimp dinner. My recipe is the perfect combination of heat with a highlight of sweetness from the honey. The spiciness can be controlled by the amount of hot sauce . Hot & Spicy Honey Shrimp is from the China Rose Collection. It is a fiery spicy Asian dish, where crisp pan-fried shrimp is tossed with veggies and a spicy sauce. This dish is popularly made in the Hunan province of China and is now popular worldwide, too. Some think that this dish originated in Hong Kong, then made its way to the United States in the 1980s and '90s, perhaps as Hong Kong chefs moved stateside before the 1997 handover of the then-British colony to China. However, I first enjoyed a similar dish at the Bangkok Oriental Hotel which prompted me to adapt it to more American tastes for China Rose. Just like Hunan Chicken or Hunan Beef, these one-pot low-carb Hunan-style shrimp are also very easy to make, bursting with flavors and much better than any Asian takeout. With just a few simple ingredients, you can serve this dish from prep to table in just about 20 minutes Serve this spicy shrimp for your weeknight dinner or weekend brunch with a side of fried rice, steamed rice, or atop stir-fried noodles. Prep time: 12 minutes Cook time: 7 minutes Yield: 4 servings Ingredients 2 tablespoons corn starch 2 teaspoons garlic powder 1/2 teaspoon kosher salt 1/8 teaspoon fine grind black pepper 16 ounces uncooked shrimp (extra jumbo 16-20), peeled and deveined 3 tablespoons Sambal Oelek or Gochujang hot paste or to taste 2 tablespoons honey 1 tablespoon sesame oil 3 teaspoons soy sauce 1 teaspoon freshly squeezed lemon juice 2 tablespoons minced garlic 1 teaspoon minced fresh ginger root 1-1/2 tablespoons peanut oil, or more as needed 1/2 cup water 1 teaspoon cornstarch 1 teaspoon sesame seeds 4 scallion tops, sliced diagonally, as a garnish Directions
ChefSecret: There are many variations of Asian hot sauces with different levels of spiciness. Use the hot sauce that suits your taste. Whichever hot sauce you use, be sure to taste it and adjust the amount of spice and sweetness as needed to satisfy your taste preference. I use size 16-20 per pound shrimp, so if you use another size, adjust your cooking time accordingly. Quip of the Day: Q. Where do you go to buy and sell shrimp? A. The Prawn shop. ------------------------------------------- Do you have a question or comment? Send your thoughts to[email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #HotSpicyHoneyShrimp #SambalOelek #GochujangSauce #Honey #ChinaRose #SweetSpicy #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
For over 4 decades collaboration and vision have been the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities. Categories
All
Archives
February 2025
|