Actually, this recipe is 5 ingredients. And that show 5 ingredient fix is alright. Not the greatest. The concept is great because sometimes simplicity is really needed when cooking. However, the following recipe is my dad’s favorite. It was adapted from the Singaporean Chili Crab recipe but was simplified. I’ve used shrimp in the recipe, but you can easily use squid or crab. The key is to briefly fry the shrimp, squid, or crab until about 75% cooked.
1 pound of Shrimp (deveined, headless, shell on)
2 garlic cloves, minced
1 green onion stalk, cut at an angle
1 tsp of chili garlic sauce (or more if you’d like it spicier)
1 tsp of sweet chili sauce
Heat wok with oil. When the oil is hot, fry shrimp briefly until opaque. Remove shrimp from pan and set aside.
Fry garlic and green onion until fragrant. Then add the chili garlic sauce and sweet chili sauce into pan. Stir ingredients together and heat the sauce for a minute. Put shrimp back in pan. Toss to coat shrimp with sauce. Platter the shrimp and serve with rice.
This is a picture of the sauces that I use. You could use a different brand if you’d like. For the chili garlic sauce, I suppose you could use sriracha sauce. However, I feel that sriracha has more heat and not as much of the garlic flavor as this does. The sweet chili sauce is something I always have on hand for when I cook the frozen eggrolls (that I make). I typically make eggrolls and freeze them for when I’m lazy or when I’m going out of town for a while and want the hubs to have something easy to make when he gets home from school or work.
See? Super easy. And with the sweet chili sauce and heat of the chili garlic sauce you’ll want to keep eating more.