Pepper Shrimp Fried Rice recipe.
Picture by Chris De La Rosa
In earlier recipes I’ve shared why we have now such a robust Chinese language affect on the culinary panorama of the Caribbean. Particularly in Trinidad and Tobago, Jamaica, Guyana and the opposite islands of the area the place the decedents of Chinese language indentured laborers name house. Because the title counsel, it is a SPICY dish and it’s based mostly on the unique recipe for making Pepper Shrimp I shared again in 2017.
You’ll Want…
4 cups cooked rice (chilled)
1 1/2 lbs medium shrimp (cleaned)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Tamari
2 tablespoon corn starch
Oil for frying the Shrimp (veg oil – 2 cups)
1 1/2 tablespoon veg oil
7 cloves garlic (diced)
1 medium onion (diced)
1 HOT pepper (diced)
1 1/2 tablespoon Mushroom Soy Sauce
1 teaspoon Sesame oil
1 tablespoon Hoisin sauce
1/2 medium bell pepper (diced)
2 tablespoon chopped chives
2 tablespoon chopped parsley
Notes! The rice was cooked in salted water. I used Tamari however any mild Soy sauce will work. For the warmth I used a Fatalii pepper, usually I’d use a mixture of Scotch Bonnet and Fatalii, nevertheless not everybody can deal with as a lot warmth. That mentioned, use any of your fav sizzling peppers and within the quantities you’ll be able to deal with. Must you not have the Mushroom Soy Sauce, it’s possible you’ll use any darkish Soy Sauce.
Step one is to prep and fry the shrimp. Place your clear and deveined shrimp in a bowl, add the salt, black pepper and Tamari. Stir properly, then add the corn starch and stir to coat.
I used a wok however it’s possible you’ll use any pot or frying pan you favor. Fry the shrimp on a medium warmth for 1 minute then take away and place on a paper towel lined plate to empty off the surplus oil. Sure shrimp cooks shortly and I’d hate so that you can overcook these. Plus they may prepare dinner additional afterward.
I reserved 1 1/2 tablespoon of the oil I utilized in frying the shrimp, in the identical wok and had it on a medium flame. To that I added the onion, garlic and bell pepper. To keep away from the garlic burning I flip the warmth down somewhat and cooked it for two minutes. At this level I added my sizzling pepper (seeds too) and gave every part a very good combine. You’ll want to vent your kitchen or the frying Fatalii pepper (no matter pepper you utilize) will set off respiratory issues (I choked).
As quickly because the pepper heats up and begins releasing it’s warmth (about 2-3 minutes), I went in with the beforehand fried shrimp and tossed to coat with that pretty peppery based mostly we made.
After 2-3 minutes I pushed the shrimp to at least one facet of the wok and added the chilled (earlier cooked) rice.
On the rice I added the Hoisin and Mushroom Soy sauces, in addition to the sesame oil. Gave it a very good combine, then I blended within the pepper shrimp to mix.
As soon as every part is mixed it’s time to style and alter the salt to your liking. I defined why I didn’t any salt (in addition to within the shrimp) within the video beneath. I allowed it to prepare dinner for one more 2-3 minutes to ensure the rice heats by means of and the flavors all have a possibility to mix.
As I turned off the range I added the chives and parsley and stirred! You’re DONE! Ending with the chives gave me a beautiful vivid garlic/onion ending taste.
