Cooking Lesson #926: Hot & Spicy China Rose Honey Shrimp

…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

1. Using a plastic produce bag (like the kind you get at the supermarket) place the corn starch, garlic powder, salt and black pepper inside, twist the top of the bag shut and shake the bag to mix the spice blend.
2. Add the shrimp to the spice blend and shake the bag to evenly coat the shrimp.
3. Remove the shrimp from the bag and place on a plate; set aside.
4. Combine the hot paste, honey, sesame oil, soy sauce, lemon juice, garlic and ginger in a bowl until well combined; set aside.
5. Heat the oil in a non-stick skillet or wok over medium-high heat.
6. Add the shrimp and cook until they are bright pink on the outside and opaque, 2 to 3 minutes, flipping halfway through; do not overcook. Remove the shrimp from the pan; set aside.
7. Reduce the temperature to low and add the sauce to hot skillet.
8. While the sauce is warming, whisk water and cornstarch together in a small bowl or cup to make a slurry; stir well.
9. Add the slurry into the sauce until well combined. Keep cooking, stirring constantly, until the sauce starts to slightly thicken; about 1 or 2 minutes.
10. Add the shrimp back into the skillet and stir until coated and just heated through.
11. Plate up the shrimp and garnish with sesame seeds and scallions; serve hot.

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. 
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