Nov 8, 2006

Chili Butter Shrimps

Olive was kind enough to make patol to the question at the end of my "Unposted" post and requested this recipe. Thanks for the moral support, girl! (The rest of you who just lurked -- how could you! Tampo, tampo, tampo....joke!)

Anyhow, I cooked this soooooo long ago that I forgot what I ACTUALLY did with it. That's the problem with unscientific chefs like me who rely on approximations and gut feel... one dish is never like the other because the ingredients and the method are all spur of the moment! Nevertheless, here's what I think I did:



CHILI BUTTER SHRIMPS

What's In It?

1 kg. shrimps or prawns
4 tablespoons Star Margarine garlic flavor
1 tablespoon cooking oil
2 tablespoons oyster sauce
2 teaspoons hot sauce
2 tablespoons brown sugar*
1 teaspoon salt*
2 stalks leeks, white part separated from greens,
both cut diagonally into 1/4" strips

Kitchen Conjugations:

Heat oil in a pan over medium heat. Add in margarine and stir until melted. Add in the white part of the leeks, stir fry for ten seconds, then add in shrimps. Stir fry for one minute, or until the shrimp/prawns turn orange. Add in oyster sauce and hot sauce and a little hot water if desired (to make more sauce). Stir fry the ingredients some more or until heated through. Check and adjust seasonings. Serve garnished with the rest of the sliced leeks.

Notes:

1) Add in the brown sugar if you want the dish to be on the sweet-side. Add the salt if you want the dish to be saltier, although personally I am alright with the saltiness imparted by the oyster sauce.

2) If you have time to spare, you can remove the head, the shells (but leave the tail intact) and devein the shrimp (remove the grayish-blackish strip along its back).

3) If Star Margarine garlic is unavailable, substitute with 3 tablespoons butter or regular margarine and 3 cloves of garlic, minced. Add in the garlic after the butter or the margarine melts and saute for 1 minute.

4) Seafood shrinks when heated, so keep cooking time to a minimum. If possible, choose bigger sizes to keep the food 'visible.' Hehehe.


1 comments:

mia said...

hi an! any substitute for leeks? i couldn't find any here in the market.. thanks for your great recipes. it's really a great help for me when i run out of ideas what to cook..

mia