Hot Oil-Flashed Garlic-Ginger Shrimp
- Makes2-4 servings
- Cook Time30 minutes
At Brother Seafood Restaurant in Hong Kong, chef and owner Au Yam Shing prepared these garlicky, spicy-sweet shrimp and used a classic Cantonese method to finish the dish: pouring hot oil over aromatics to bloom their flavors and aromas. For our riff, we fry sliced garlic in the oil, which infuses it with flavor while also crisping the garlic. We then drizzle the sizzling-hot garlic oil over ginger- and chili-sprinkled steamed shrimp. It’s important to mince the ginger rather than grate it. Grated ginger is too wet and pulpy to distribute evenly. Paired with rice and steamed vegetables or wilted greens, this makes for a quick, satisfying dinner.
Don’t leave the burner on when steaming the shrimp. There’s enough residual heat and steam in the pot to fully cook them. Also, once the garlic turns golden brown, remove the oil from the heat and pour it over the shrimp. If the garlic burns, the oil will taste bitter.
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