Shrimp & Veggie Sauce (Stir Fry)

A couple of months ago I went to a Chinese restaurant with my friend and had the most delicious shrimp sauce I’ve had in a while. I decided to try and recreate the recipe at home and even though I didn't get the exact taste, I believe this is also up there with some of the best I’ve ever had.

Recipe 5 Servings

30 (350g) medium sized shrimps, tail on

Quick broth

shells & head

1 bayleaf 

1 teaspoon anise

1 star anise

1/2 teaspoon rosemary 

Chili

1/4 teaspoon salt

Veggies

17 (80g) Spring onions (white & light green  part only)

2 (102g ) medium sized carrots, julienned 

1 large (233g) Zucchini, julienned 

2 (160g) medium bell peppers (red & green), julienned

1 large onion, sliced

Stir fry sauce

1 cup quick broth

4 tablespoons low sodium soy sauce

1 teaspoon brown sugar 

1 tablespoon lemon juice

2 tablespoons plain flour

1 to 3 tablespoons chili paste/ whole dried chilis

2 tablespoons finely chopped garlic

2 teaspoons grated fresh ginger

• If you use frozen shrimps, replace quick broth with 1 small shrimp bouillon cube, about a teaspoon dissolved in a cup of water. Reduce the sugar by half if bouillon cube is used.

• Make chili paste by soaking dried chilis in warm water for about 10 mins and then blending it with as little water as possible. You can also use fresh chilis if that’s what you have.

• Don’t forget to devein your shrimp.

Directions 

Cut spring onions into 2 if too long

Peel the shrimps and leave tail on. Devein shrimp. Rinse head and shells and let sit in a sieve so all the water drains. Place shrimp inside fridge for later.

To make the quick broth, heat a tablespoon of oil over medium heat. Add the spices and fry until fragrant, abt 30 secs then add the shrimp head and tails. Fry in oil for 5 minutes then add 3 cups of water. Allow to simmer until it’s reduced to half of its original quantity then strain and place back on heat. Cook down until you have a cup of broth.

To make the stir fry…

Heat up 3 tablespoons of veg oil over medium heat. Add a pinch of salt to the shrimp and toss together. Place shrimp in very hot oil and fry each side for 30 secs or until golden brow. If your oil isn’t hot enough it’ll take some time before the shrimp caramelizes and by then they’ll be overcooked. You don’t need the shrimp to stay in the oil longer than 1 min so ensure that the oil is very hot. Fry in batches if pan is too small.

In the same pan add a tablespoon of oil then add the carrots. Fry carrots until almost tender, 2 mins or so then add the zucchini. Cook zucchini  for 30 secs. Remove and set aside. In the same pan add the chili paste or dried chilis.fry until fragrant then add the onions, spring onions and bell peppers. Cook for a minute then add shrimps. Stir together then add the stir fry sauce. Stir, taste and adjust salt. Turn heat to low and let simmer for 2 mins then add  1/2 teaspoon of freshly grated ginger and 1/2 a teaspoon of grated garlic. Taste and adjust seasoning to taste. Add extra chili flakes if you want more heat. Stir then turn off heat.

Serve warm with my cumin rice, turmeric rice, vegan fried rice, or coconut fried rice