Entree: China – Macau – 澳門辣椒蝦 ➤ Àomén làjiāo xiā (Spicy garlicky shrimp in a sweet-tangy Macanese chili-tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined (about 16–20 shrimp)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 4 cloves (12 g) garlic, minced
- 2–3 fresh red chilies, thinly sliced (adjust to heat preference)
- 2 tbsp (30 ml) chili paste or sambal oelek
- 1/2 cup (120 g) crushed tomatoes
- 1/4 cup (60 ml) dry white wine or dry sherry
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 ml) fish sauce (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) fresh lime juice

Instructions

1. Pat the shrimp dry and season lightly with salt and pepper. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and stir-fry just until they begin to turn pink, about 1–2 minutes per side; remove shrimp to a plate and set aside.
3. In the same pan, add the sliced onion and cook until softened, about 3–4 minutes. Add the minced garlic and sliced fresh chilies and cook until fragrant, about 30–45 seconds.
4. Stir in the chili paste and crushed tomatoes, then add the white wine, soy sauce, rice vinegar, and sugar. Bring the sauce to a simmer and cook 3–4 minutes to meld flavors and slightly thicken.
5. Return the shrimp to the pan and toss to coat in the sauce; cook 1–2 more minutes until shrimp are cooked through and sauce clings to them. Stir in fish sauce if using.
6. Remove from heat, stir in lime juice, and adjust seasoning with salt and pepper to taste. Garnish with chopped cilantro and serve immediately with steamed rice.