by Susan Hanna
This recipe from Bon Appetit is quick and tasty. Toss shrimp with jalapeños and cornstarch. Heat oil and cook shrimp for about four minutes. Add chives and ginger and cook for about a minute, then add mirin and soy sauce. Remove from heat and drizzle with sesame oil. Serve with steamed rice, if desired.
Serves 4.
Avoiding Additives and Preservatives
Look for frozen shrimp with only salt added. Use tamari instead of soy sauce. I used Shirakiku mirin and Lee Kum Kee sesame oil. Both are additive-free. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 1 lb (454 g) large shrimp, peeled, deveined, tails left on
- ¼ tsp (1.25 ml) Diamond Crystal or Morton kosher salt
- Freshly ground pepper
- 1–2 jalapeños, thinly sliced
- 2 tbsp (30 ml) cornstarch
- ¼ cup (60 ml) vegetable oil
- 1 bunch chives (6–8 oz/170-226 g), cut into 2-inch (5-cm) pieces
- 1 2-inch (5-cm) piece ginger, peeled, cut into matchsticks
- 1 tbsp (15 ml) mirin
- 2 tsp (10 ml) soy sauce
- ¼ tsp (1.25 ml) toasted sesame oil
- Steamed rice (for serving; optional)
Preparation:
- Spread out shrimp, peeled, deveined, tails left on, on a large plate. Sprinkle kosher salt over and toss to coat. Return shrimp to a single layer; let sit 10 minutes.
- Blot shrimp dry with a paper towel; season with freshly ground pepper. Scatter jalapeños over shrimp, then sprinkle cornstarch evenly over shrimp and jalapeño. Using your hands (wear kitchen gloves if you’d like), gently toss to coat.
- Heat vegetable oil in a large skillet over high. Reduce heat to medium-high and, using tongs, carefully arrange shrimp in a single layer in pan (you may need to add more oil). Some chiles will stick to shrimp and that’s okay; add remaining chiles to pan. Cook, adjusting heat if needed and turning halfway through, until golden brown, about 4 minutes.
- Increase heat to high, add chives and ginger and cook, tossing, until chives are slightly wilted and ginger is fragrant, 30–60 seconds. Add mirin and soy sauce and toss to combine. Remove from heat; add toasted sesame oil. Transfer to a platter and serve with steamed rice if desired.
From Bon Appetit
