Sesame Ginger Shrimps
Sweet and tangy sauce with nice crunchy bean sprouts.
Equipment
- Cast iron skillet or wok
- Cooking spatula
- knife
- cutting board
- Bowls
Ingredients
- 1 pound shrimps, deveined, peeled, tail on
- 3 cups mung bean sprouts, rinsed, drained
- 3 tablespoons oil
- 1 teaspoon toasted sesame seeds
- 3 garlic cloves, minced
- 1 yellow onion, sliced
- 4 shiitake mushrooms, cleaned, sliced
- 1 carrot, peeled, thinly sliced
- 1 cup cilantro, roughly chopped
FOR THE MARINADE
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon minced fresh ginger
- 1 teaspoon chili in oil
Instructions
- Combine all marinade ingredients, pour over shrimps, toss to coat. Marinate the shrimps for 10-15 minutes.
- Heat a pan with oil, cook the shrimps for a minute on each side or until pink. Remove from the pan and transfer to a clean platter. Set aside.
- In the same pan, add garlic and onion, saute for a minute or until the onion is tender.
- Add carrot and mushrooms, stir to combine, saute for 2 minutes or until tender. Add the bean sprouts, stir, cook until tender.
- Add the leftover marinade to the pan, stir to combine. Add the cooked shrimps back to the pan, keep stirring to combine and until the shrimps are well heated. Garnish with cilantro and sprinkle with toasted sesame seeds. Serve warm with steamed rice.