Indo Chinese Chili Shrimp Gravy
Chili shrimp is a quick and easy side dish where battered shrimp is sauteed and cooked in a spicy gravy.
Servings 2
Calories
Ingredients
Shrimp Marinade
- ½ lb medium Shrimp 15 pieces
- ⅛ !tsp Black Pepper :Powder
- ⅛ teaspoon Salt
- ½ teaspoon Soya Sauce
- ½ tablespoon Cornstarch Indian cornflour
Gravy
- 3-4 teaspoon Oil
- ½ small Onion diced
- ½ teaspoon Ginger Garlic Paste or chopped
- 1-2 small Green Chilies slit vertically
- Marinated Shrimp
- 1 tablespoon Soya Sauce
- ½ teaspoon Chili Garlic Paste Sambal
- ½ teaspoon Rice Vinegar
- ⅛ teaspoon Black Pepper Powder adjust to taste
- ¼ teaspoon Salt adjust to taste
- ¾ - 1 cups Water
- 1 tablespoon Cornstarch
- ⅛ cup or 2 tablespoon Water
- Chopped scallions for garnish
Instructions
Shrimp Marinade
- Peel, devein and wash shrimp.
- In a bowl take shrimp, black pepper powder, salt, soya sauce and mix well.
- Sprinkle cornstarch and mix well.
- Marinate for 10 - 30 minutes or longer in the fridge. If pressed for time, skip marinating and continue with the rest of the preparation.
Chili Shrimp Gravy
- Heat oil in a wok.
- On high flame, saute ginger garlic paste, add onions, green chilies and saute for a few seconds.
- Add one shrimp at a time to the wok and stir fry on high flame until shrimp begins to curl up.
- Add soya sauce, chili paste, vinegar and give a quick stir until sauces coat shrimp.
- Add water, bring to a boil.
- Meantime make a paste of cornstarch, salt, black pepper powder.
- When water comes to a boil, pour cornstarch paste over chili shrimp gravy and stir vigorously to avoid lumps.
- Let the gravy boil and thicken to desired consistency
- Sprinkle green onions and serve immediately with steamed rice, fried rice or noodles.
Notes
- Green Chilies - Either spit the chilies and keep them long or chop them. I prefer keeping them long as it is easy to weed out.