INGREDIENTS:
- 1-2 tablespoon canola oil
- 500 grams shrimp
- Sea salt and freshly cracked black pepper
- 1/4 cup hoisin sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- Sesame seeds and chopped green onions to garnish
INSTRUCTIONS:
- In a small bowl whisk the hoisin, rice wine vinegar, soy sauce, and sesame oil until well combined. Set aside.
- Pat the shrimp dry and season lightly with salt and pepper.
- Heat a skillet on medium high heat (preferably one big enough to accommodate all your shrimp in one layer). When the pan is hot add the oil. The amount will depend on the size of your pan. You want the oil, when swirled around, to thinly coat the bottom of the pan.
- When the oil is hot, add the shrimp in one layer. You don’t want to over-crowd the pan so do this in batches if your pan isn’t big enough. Sear the shrimp on each side and cook until just done (when they turn pinky-orange). This will take about 3 minutes in total, maybe a little more or a little less depending on the size of your shrimp. Do not overcook the shrimp or they will turn tough and rubbery!
- Once the shrimp are just done add the sauce mixture to the pan and toss until everything is coated evenly. Remove from the heat and garnish with sesame seeds and chopped green onions.
Source: 80 Breakfasts
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