Shrimp Chili

Indian Chinese food is very popular in India. Chinese food adapted to suit Indian palette. So popular that its available as a street food as well as in posh restaurants. Shrimp Chili is one of them. One of the main and unusual ingredient in these recipes is tomato ketchup.

Chili recipe can be made using chicken, lamb, fish, and vegetarian versions with mushrooms, cauliflower, potatoes, panneer(Indian cheese) and baby corn. Even though the recipe is the same, the main ingredient used varies the taste. There are two steps involved here. First the main ingredient is coated in a spiced light batter and fried. Then, we make the sauce and the main ingredient is tossed in it.

In this recipe, I have used cooked shrimp for the sake of convenience, but raw shrimp can be substituted. Just make sure to cook the raw shrimp a little longer. If you want more sauce, double or triple the amount of sauces used in the recipe. 

Ingredients:

Shrimp – 1lb

Soy Sauce – 1 tsp

Red Chili Sauce – ½ tsp

Ginger Paste – 1 tsp

Garlic Paste – 1 tsp

Corn Starch – 3 tbsp

Plain flour – 3 tbsp

Beaten Egg – 1

Salt to taste

Combine all the above ingredients and marinate the shrimp for ten minutes.

For the sauce:

Tomato Ketchup – 1.5 – 3 tbsp

Soy Sauce – 1-2 tbsp

Green Chili Sauce – 1-2 tsp

Red Chili Sauce – 1-2 tsp

White Vinegar – 1-2 tsp

Mince Garlic – 3 cloves

Mince Ginger – 1.5 in. piece

Corn Starch – 1 tbsp

 Oil – 4 tbsps, divided

Chopped onion

Few slices of jalapeno peppers or green pepper

Heat two tablespoons of oil in a pan. Place the shrimp in a single layer and cook each side for one minute.If using raw shrimp, cook for several more minutes until its cooked through.Drain them on paper towels.

 Mix all these sauces together. Mix the corn starch in a few tablespoons of water.

Heat another two tablespoons of oil in the pan. Add the ginger and garlic and sauté for 20 seconds. Add the sauce mixture to the pan along with a few tablespoons of water and boil. When the mixture starts to bubble, add the fried shrimp and toss in the sauce. Add a tbsp of two of the corn starch slurry and mix thoroughly. Now add the vegetables and cook for a minute.

You can adjust the quantity of sauce by adding more or less of the sauce ingredients.

Serve with plain steam rice or fried rice.

For a video of this recipe go to:
 www.youtube.com/watch?v=OaEJYMXG8qs