Chef Roy Yamaguchi shares this amazing recipe for one of his spicy favorites!
Recipe
Ingredients
Rim Fire Marinade |
| 1⁄2 | Cup | oyster sauce |
| 1⁄4 | Cup | sweet chili sauce |
| 1 | Tablespoon | chili garlic sauce |
| 1 | Teaspoon | ground ginger |
| 1 | Teaspoon | garlic powder |
| 2 | Teaspoon | sesame oil |
| 48 | piece(s) | black tiger shrimp, 16/20 size |
Pineapple Chili Sauce |
| 1 | Tablespoon | and 2 teaspoons of brown sugar |
| 1 | Cup | fresh pineapple, finely diced |
| 1 | Cup | pineapple juice |
| 1 | piece(s) | 1 inch piece of ginger, smashed |
| 2 | stalk | lemongrass, smashed |
| 3 | Tablespoon | rice wine vinegar |
| 4 | Tablespoon | sugar |
| 3 | Tablespoon | Sriracha chili sauce |
| 2 | Clove | garlic, smashed |
| 1⁄2 | Teaspoon | Salt |
| 2 | Tablespoon | cornstarch |
| 3 | Tablespoon | water |
Instructions
Rim Fire Marinade
- Peel and devein the shrimp.
- Combine all the above ingredients and marinate for 10 minutes.
- Sear shrimp in a hot non-stick skillet or grill for one minute, or until the shrimp turns opaque.
- Serve shrimp hot with Pineapple Chili Sauce.
Pineapple Chili Sauce
- Melt 1 tablespoon and 2 teaspoons of brown sugar in a non-stick skillet over medium heat.
- Add the pineapple and sauté gently until golden brown and caramelized. Reserve.
- In a small sauce pan, combine the rest of the ingredients, except for cornstarch and water, and simmer for 10 minutes.
- Stir the cornstarch and water together, then add to simmering sauce. Stir for 3 minutes, until thickened.
- Strain and add caramelized pineapple.
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