Shrimp with spicy ginger-garlic sauce
4 servings
60 minutes
Ginger, garlic, parsley, soy sauce and white wine - that degree of exoticism to which we have already become accustomed. Vladimir Sidorov, chef of the restaurant "Cheretto More", assembles his own puzzle from these elements , but the main thing is still the Argentine shrimp the size of a langoustine, and if you come across them, you need to know how to serve them in all their glory. Cooking these shrimp giants is a pleasure, but it is important not to overdo it and not to overload the sweet meat with an unnecessary heap of spices. Here the balance is maintained, and surrounded by a salty-hot-spicy sauce with wine notes and tart freshness of greenery, the shrimp show all the best in themselves.
1
Peel the shrimp, keeping the heads and tails. Remove the intestinal vein.
- Tiger prawns: 1 kg
2
Prepare the marinade: chop parsley and garlic, mix them with oil and soy sauce.
- Parsley: 2 sprigs
- Garlic: 6 cloves
- Olive oil: 2 tablespoons
- Soy sauce: 7 tablespoons
3
Marinate the shrimp and leave for 30 minutes.
- Tiger prawns: 1 kg
4
In a blender, blend garlic, ginger, pepper, paprika, soy sauce, and honey into a paste. Pour in the wine and mix.
- Garlic: 6 cloves
- Ginger root: 1 piece
- Ground black pepper: pinch
- Sweet paprika: 2 teaspoons
- Soy sauce: 7 tablespoons
- Honey: 2 teaspoons
- Dry white wine: 125 ml
5
Heat a pan with a little olive oil and fry the shrimp on both sides for 2-3 minutes each.
- Olive oil: 2 tablespoons
- Tiger prawns: 1 kg
6
Remove from heat, place in a bowl, and cover tightly to prevent the shrimp from cooling down.
7
In the same pan, adding more oil, fry the finely chopped onion until golden.
- Olive oil: 2 tablespoons
- Onion: 1 head
8
Pour in the soy-honey sauce, add salt, and simmer on high heat for 3-5 minutes until the sauce thickens.
- Soy sauce: 7 tablespoons
- Honey: 2 teaspoons
- Salt: to taste
9
Remove the sauce from heat, blend it again in a blender, and pour it into a sauceboat.
- Soy sauce: 7 tablespoons
10
Serve shrimp with sauce.
- Tiger prawns: 1 kg
