Crispy Shrimps with Chinese Dipping Sauce

By on October 8, 2011

Serves 4


  • 450 g medium-sized raw shrimps, peeled
  • ¼ tsp salt
  • 6 tbsp groundnut oil
  • 2 garlic cloves, peeled and finely chopped
  • 2.5 cm piece fresh root ginger, peeled and finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 4 stems fresh coriander, leaves and stems roughly chopped

For the Chinese dipping sauce:

  • 3 tbsp dark soy sauce
  • 3 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 tbsp chilli oil
  • 2 spring onions, finely shredded


  1. Using a sharp knife, remove the black vein along the back of the shrimps. Sprinkle the shrimps with the salt and set aside for 15 minutes. Pat dry on kitchen towel.
  2. Heat a wok or large frying pan, add the groundnut oil and when hot, add the shrimps and stir-fry in 2 batches for about 1 minute, or until they turn pink and are almost cooked. Using a slotted spoon, remove the shrimps and keep warm in a low oven.
  3. Drain the oil from the wok, leaving 1 tbsp. Add the garlic, ginger and chilli and cook for about 30 seconds. Add the coriander, return the shrimps and stir fry for 1 to 2 minutes, or until the shrimps are cooked through and the garlic is golden. Turn into a warmed serving dish.
  4. For the dipping sauce, using a fork, beat together the soy sauce, rice vinegar, caster sugar and chili oil in a small bowl. Stir in the spring onions. Serve immediately with the hot shrimps.